Gooseberry Pudding
From Recipes for cakes and puddings, 1930
Presented as published in 1930. 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
1037Calories
10 gProtein
46 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1037 kcal
Protein10 g
Carbohydrates46 g
Fiber19 g
Sugars0.2 g
Total Fat92 g
Saturated Fat35 g
Monounsaturated Fat40 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol267 mg
Sodium75 mg
Potassium960 mg
Calcium140 mg
Iron2.3 mg
Magnesium51 mg
Phosphorus220 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C125 mg
Vitamin A147 mcg
Vitamin E2.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate50 mcg
Choline189 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 12. The excerpt below is the record exactly as published.
GOOSEBERRY PUDDING. (any fresh fruit may be used). 16-0ozs. CAKEOMA Cake Mixture. 3-ozs. butter or lard. legs. Milk to mix. 13} pints gooseberries. Sugar to taste.
Cook this with the app: pantry check, scaling, and the assistant.