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Gooseberry Tart
From Lowney's cook book, 1907
Serves 2
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
608Calories
4 gProtein
145 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein4.1 g
Carbohydrates145 g
Fiber21 g
Sugars103 g
Total Fat18 g
Saturated Fat3.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1 g
Cholesterol31 mg
Sodium10 mg
Potassium722 mg
Calcium168 mg
Iron1.8 mg
Magnesium61 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C148 mg
Vitamin A47 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate34 mcg
Choline5.4 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 97. The excerpt below is the record exactly as published.
Gooseberry Tart For this tart cover the outside of a round agate-ware baking dish, with Chopped Paste. Chill, bake. For fill- ing mix four cups gooseberries, one cup sugar, few grat- ings lemon rind, few gratings nutmeg. Stew until gooseberries are tender; add two tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.