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Gooseberry Sauce for Lamb
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
526Calories
1 gProtein
3 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein0.8 g
Carbohydrates2.6 g
Fiber1.1 g
Sugars0 g
Total Fat58 g
Saturated Fat37 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol154 mg
Sodium462 mg
Potassium67 mg
Calcium23 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A495 mcg
Vitamin E1.8 mg
Vitamin K5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline13 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 77. The excerpt below is the record exactly as published.
GOOSEBERRY SAUCE FOR LAMB Scald a half-pint of berries and stir into a pint of drawn butter
Cook this with the app: pantry check, scaling, and the assistant.