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Gooseberry Tart (English recipe)
From Harper's cook book encyclopædia, 1902
Serves 6
An ample allowance of sugar is required for gooseberries, especially when they are partially ripe.
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
90Calories
1 gProtein
19 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein1.2 g
Carbohydrates19 g
Fiber5.4 g
Sugars4.2 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium251 mg
Calcium32 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus36 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
Folate8.5 mcg
Choline0 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 287. The excerpt below is the record exactly as published.
Gooseberry Tart (English recipe). — Pick off 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-spoonful 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 im- provement to this dish. An ample allowance of sugar is required for gooseberries, especially when they are partially ripe. Two pints and a half of gooseberries
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