Gooseberry Trifle

Name: Gooseberry Trifle
Ingredients: I quart of Gooseberries; £ pint of Cream; £ pint of Milk; £ lb. of Pounded Loaf-sugar; 2 Eggs

From Buckmaster's cookery, 1887

Avoid boiling the custard to prevent curdling.

Presented as published in 1887. 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

1357Calories

31 gProtein

82 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories1357 kcal

Protein31 g

Carbohydrates82 g

Fiber26 g

Sugars12 g

Total Fat104 g

Saturated Fat56 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol642 mg

Sodium289 mg

Potassium1918 mg

Calcium649 mg

Iron3.6 mg

Magnesium115 mg

Phosphorus740 mg

Zinc3.6 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D4.3 mcg

Vitamin C166 mg

Vitamin A328 mcg

Vitamin E3.4 mg

Vitamin K5.9 mcg

Vitamin B60.9 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)2.3 mg

Folate83 mcg

Choline337 mg

Caffeine0 mg

Water954 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 77. The excerpt below is the record exactly as published.

GOOSEBERRY TRIFLE. Ingredients. I quart of Gooseberries. £ pint of Cream. £ pint of Milk. $ lb. of Pounded Loaf-sugar. 2 Eggs

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