vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gooseberry Trifle
From The household cook book, 1902
Serves 5
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
637Calories
12 gProtein
127 gCarbs
11 gFat
Full nutrition (31 nutrients)
Calories637 kcal
Protein12 g
Carbohydrates127 g
Fiber5.2 g
Sugars115 g
Total Fat11 g
Saturated Fat4.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.3 g
Cholesterol189 mg
Sodium140 mg
Potassium573 mg
Calcium272 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus287 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C33 mg
Vitamin A129 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate30 mcg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 356. The excerpt below is the record exactly as published.
GOOSEBERRY TRIFLE.— Put 1 quart of gooseberries with 1 lb. of sugar in a kettle and boil until reduced to a pulp. When cold, place in a dish, pour over it 1 quart boiled custard
Cook this with the app: pantry check, scaling, and the assistant.