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Gooseberry Tart
From The household cook book, 1902
Serves 6
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
22Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories22 kcal
Protein0.4 g
Carbohydrates5.1 g
Fiber2.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.5 mg
Potassium99 mg
Calcium12 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C14 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3 mcg
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 240. The excerpt below is the record exactly as published.
GOOSEBERRY TART — Stew the gooseberries until they are soft, in a very little water, but be careful and not break them; drain the water from them, put them on a bottom crust, sprinkle a layer of sugar over them
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