vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Cheese
From Cassell's dictionary of cookery, 1892
Serves 1
Time: half an hour to boil.
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
636Calories
4 gProtein
159 gCarbs
3 gFat
Full nutrition (29 nutrients)
Calories636 kcal
Protein4 g
Carbohydrates159 g
Fiber20 g
Sugars113 g
Total Fat3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium5.7 mg
Potassium900 mg
Calcium115 mg
Iron1.5 mg
Magnesium46 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin C126 mg
Vitamin A68 mcg
Vitamin E1.7 mg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Water399 g
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 Cheese.— Pick the tops and stalks from some rough red gooseberries, fuUy ripe. Bake them in a moderate oven till soft, then pulp them through a fine sieve. Let them boil very gently, and add, a little at a time, a quarter of a jwund of loaf-sugar
Cook this with the app: pantry check, scaling, and the assistant.