Gooseberry Cream
From A manual of gelatine cookery, 1904
The masking and decoration can be omitted if wished.
Presented as published in 1904. 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
249Calories
27 gProtein
37 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein27 g
Carbohydrates37 g
Fiber13 g
Sugars2.5 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium60 mg
Potassium702 mg
Calcium97 mg
Iron1.3 mg
Magnesium42 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A45 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate47 mcg
Choline16 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 16. The excerpt below is the record exactly as published.
GOOSEBERRY CREAM. A Vanilla or Velvet Cream A few drops of Cox’s Chlorophjdl (Recipes Nos. 53 and 48). Green. I pint ripe Gooseberries. A little clear Jelly for masking. Strained Juice of I Lemon. Cherries and Angelica for decora- tion. Rub the gooseberries through a hair sieve. Make a cream as given in Recipes 53 or 48, using i oz. of Gelatine
Cook this with the app: pantry check, scaling, and the assistant.