Gooseberry Sorbet
From The "Queen" cookery books: Ices, 1902
Adjust sugar based on the sweetness of the gooseberries.
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
741Calories
1 gProtein
193 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein1.3 g
Carbohydrates193 g
Fiber6 g
Sugars183 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium29 mg
Potassium169 mg
Calcium103 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus19 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline9.4 mg
Caffeine0 mg
Water856 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.
Gooseberry Sorbet. — Stew a quart of nice green gooseberries in one and a half pints of water, with SOUBETS ANl) GilANlTi 40 5oz. to 6oz. of sugar (tliis dej)Giids on tlioir swoot- ness, as if very young, more sugar may be needed) ; when quite tender add to them the juice of a lemon and a few di'ops of green colouring (mind that the colour is not made too dark), tammy it all, and leave till cold. When perfectly cold put it into the freezer and freeze to a thick batter, when you add to it a full gill of maraschino, and a good glassful of brandy
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