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Gooseberry Cream
From The household cook book, 1902
Serves 2
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
676Calories
15 gProtein
62 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories676 kcal
Protein15 g
Carbohydrates62 g
Fiber3.2 g
Sugars50 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.2 g
Cholesterol121 mg
Sodium55 mg
Potassium266 mg
Calcium100 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate8.8 mcg
Choline5.5 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.
GOOSEBERRY CREAM — Take off the tops and stalks from | cup of gooseberries, and stew them in 1 plump half cup of sugar in ^ cup of water; then pulp through a sieve. Melt 1 oz. gelatine in ^ cup of milk. Whip 1 cup of cream
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