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Gooseberry Charlotte
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 624. The excerpt below is the record exactly as published.
Gooseberry Charlotte.— Pick the tops and stalks from a pound and a half of goose- berries; wash and diain them, and boil tlum with a pound and a half of loaf sugar, until reduced to a pulp. Press them through a coarse sieve. Take half a dozen sponge-bis- cuit
Cook this with the app: pantry check, scaling, and the assistant.