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Gooseberry Pie
From The household cook book, 1902
Serves 1
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
875Calories
1 gProtein
224 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories875 kcal
Protein1.3 g
Carbohydrates224 g
Fiber6.5 g
Sugars201 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium4.3 mg
Potassium301 mg
Calcium40 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate9 mcg
Choline0 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 236. The excerpt below is the record exactly as published.
GOOSEBERRY PIE. — Take ripe gooseberries, or green ones when fully grown, pick the stems and blow ends from them and place on the under crust. Mix a tablespoon of cornstarch in a small cup of sugar for the sweetening
Cook this with the app: pantry check, scaling, and the assistant.