Gooseberry Tart

Name: Gooseberry Tart
Ingredients: each pound of berries; half a pint of currant juice; three-quarters of a pound to a pound of fruit

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Presented as published in 1904. 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

1625Calories

4 gProtein

415 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1625 kcal

Protein4 g

Carbohydrates415 g

Fiber20 g

Sugars368 g

Total Fat3.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium35 mg

Potassium939 mg

Calcium117 mg

Iron1.9 mg

Magnesium46 mg

Phosphorus122 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C186 mg

Vitamin A70 mcg

Vitamin E1.7 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate27 mcg

Choline0 mg

Caffeine0 mg

Water615 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 34. The excerpt below is the record exactly as published.

alf a pint of cur- rant juice to each pound of berries. When they begin to boil, crush them with a spoon and add sugar in the proportion of three-quarters of a pound to a pound of fruit

Cook this with the app: pantry check, scaling, and the assistant.