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Gooseberry Tart
From Cassell's dictionary of cookery, 1892
Serves 6
Time: three-quarters of an hour to bake.
Presented as published in 1892. 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
55Calories
1 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein1.1 g
Carbohydrates13 g
Fiber5.4 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1.3 mg
Potassium248 mg
Calcium31 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A19 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.5 mcg
Choline0 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 628. The excerpt below is the record exactly as published.
Gooseberry Tart. — Fick oft' the tops and stalks of the gooseberries. Put them into a pie-dish, pile them high in the centre, strew a little sugar over them, and add a table-spoon- ful of water. line the edge of the dish with a. good crust, put on the cover, and bake in a brisk oven. Strew a little powdered sugar over before sending the tart to table. A little cream or custard is a great improvement to this dish. An ample allowance of sugar is required for gooseberries, especially wheu they are partially GOO ( 268 ) GRA ripe. The smell of gooseberry tart, we may observe, by the way, exactly resembles that of the true forget-me-not. Two pints and a half of gooseberries
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