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Gooseberry Charlotte
From Harper's cook book encyclopædia, 1902
Serves 4
Time: ten to twelve hours to set properly.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
862Calories
4 gProtein
203 gCarbs
8 gFat
Full nutrition (29 nutrients)
Calories862 kcal
Protein4.1 g
Carbohydrates203 g
Fiber7.9 g
Sugars171 g
Total Fat7.6 g
Saturated Fat1.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.1 g
Cholesterol1.1 mg
Sodium221 mg
Potassium386 mg
Calcium132 mg
Iron1.7 mg
Magnesium24 mg
Phosphorus107 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin C47 mg
Vitamin A26 mcg
Vitamin E0.6 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate33 mcg
Water160 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 188. The excerpt below is the record exactly as published.
Gooseberry Charlotte. — Pick the tops and stalks from I Y2 lbs. of goose- berries ; wash and drain them, and boil them with I Y2 lbs. of loaf sugar, until reduced to a pulp. Press them through a coarse sieve. Take half a dozen sponge biscuits, cut them into thin slices, and line a plain, round mould with them. Pour in the fruit, cover it with slices of sponge cake, place a cover and a weight on the top, and let it remain until well set. Turn it out before serving, and pour some good custard or nicely flavored cream
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