vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gooseberry Trifle
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
725Calories
14 gProtein
24 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein14 g
Carbohydrates24 g
Fiber4.3 g
Sugars7.9 g
Total Fat65 g
Saturated Fat36 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol304 mg
Sodium142 mg
Potassium639 mg
Calcium339 mg
Iron0.9 mg
Magnesium43 mg
Phosphorus346 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C28 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline127 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 409. The excerpt below is the record exactly as published.
GOOSEBERRY TRIFLE. Scald the fruit, press it through a sieve, and add sugar to taste. Make a thick layer of this at the bottom of the dish. Mix a pint of milk, a pint of cream, and the yolks of two eggs ; scald it over the fire, stir- ring it well ; add a small quantity of sugar
Cook this with the app: pantry check, scaling, and the assistant.