vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Fool
From Buckeye cookery, 1892
Serves 4
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
48Calories
0 gProtein
7 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories48 kcal
Protein0.2 g
Carbohydrates7.1 g
Fiber0.3 g
Sugars6.2 g
Total Fat2.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium1.4 mg
Potassium19 mg
Calcium5.5 mg
Iron0 mg
Magnesium1 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C1.7 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Water9.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 89. The excerpt below is the record exactly as published.
GOOSEBERRY Foot. _ Stew gooseberries until soft, add sugar, and press through a co- lander (earthen is best), then make a boiled custard, or sweeten i ada Yat ne a eat Ai Nee aes SN a 1ALGA FRUITS. Ee ete | 163 a) enough rich cream (about one gill to each quart)
Cook this with the app: pantry check, scaling, and the assistant.