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Gooseberry Pudding
From The art of German cooking and baking, 1922
Serves 6
Gooseberries are best when still unripe.
Presented as published in 1922. 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
306Calories
0 gProtein
78 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein0.4 g
Carbohydrates78 g
Fiber0.5 g
Sugars76 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4.5 mg
Potassium23 mg
Calcium22 mg
Iron1.1 mg
Magnesium2.5 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline0.7 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 129. The excerpt below is the record exactly as published.
GOOSEBERRY PUDDING. Quantity for 6 Persons. 2 qts. of gooseberries 1 lb. of sugar 1 qt. of water % cup of fine farina
Cook this with the app: pantry check, scaling, and the assistant.