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Gooseberry Tart No. 2
From Fruit recipes, 1907
Serves 6
Whipped cream may be substituted for meringue.
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
138Calories
0 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein0.4 g
Carbohydrates33 g
Fiber0 g
Sugars32 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol7.1 mg
Sodium20 mg
Potassium4.7 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline4.8 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 77. The excerpt below is the record exactly as published.
GOOSEBERRY TART No. 2 Place sugar on ripe, uncooked berries, letting stand till clear, when mash through coarse sieve and fill pastry shells (already half-bake
Cook this with the app: pantry check, scaling, and the assistant.