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Gooseberry Pie
From Harper's cook book encyclopædia, 1902
Serves 3
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
685Calories
3 gProtein
168 gCarbs
4 gFat
Full nutrition (31 nutrients)
Calories685 kcal
Protein2.9 g
Carbohydrates168 g
Fiber13 g
Sugars134 g
Total Fat4.3 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium603 mg
Calcium77 mg
Iron1.1 mg
Magnesium31 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C83 mg
Vitamin A45 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate20 mcg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 287. The excerpt below is the record exactly as published.
Gooseberry Pie. — Line a two-quart pudding - dish with good pie - crust, rolled rather thick. Stem three pints of gooseberries, wash and put into the crust, add a good pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.