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Gooseberry Pudding
From Consult me, 1902
Serves 8
Serve with melted butter or fresh cream.
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
451Calories
7 gProtein
44 gCarbs
28 gFat
Full nutrition (32 nutrients)
Calories451 kcal
Protein6.6 g
Carbohydrates44 g
Fiber0.1 g
Sugars0 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium3.1 mg
Potassium88 mg
Calcium12 mg
Iron3.2 mg
Magnesium16 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C0.9 mg
Vitamin A0.5 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate91 mcg
Choline1.6 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 243. The excerpt below is the record exactly as published.
GOOSEBERRY PUDDING, to bake. — Scald the gooseberries till they are soft ; drain ; when cold, squeeze the juice through a sieve with a GOO 199 GOU wooden spoon ; add % lb. of sugar, % lb. of butter, 4 ozs. of Naples biscuits ; beat well six eggs ; mix altogether, beat 15 minutes ; pour into an earthem dish with or without paste. GOOSEBERRY PUDDING. —Chop fine H lb. of beef suet ; roll it well into about 1 lb. of flour ; then mix with cold water till it becomes a nice paste ; add a little salt. Line a butter- ed basin with the paste, and let it be three parts full of gooseberries ; fill up with fine sugar
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Cook this with the app: pantry check, scaling, and the assistant.