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Gooseberry Pudding
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
569Calories
3 gProtein
144 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein2.6 g
Carbohydrates144 g
Fiber13 g
Sugars113 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium4.6 mg
Potassium596 mg
Calcium77 mg
Iron1 mg
Magnesium30 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
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)0.9 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 96. The excerpt below is the record exactly as published.
Gooseberry Pudding. — Make a nice light pastry with some suet, and line a basin with it, sufficient to hold a quart of gooseberries and the paste. The goose¬ berries, _ after being washed should be placed in a pastry-lined basin. Sprinkle about half a pound of moist sugar over them and two tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.