vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gooseberry Trifle
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
415Calories
5 gProtein
5 gCarbs
42 gFat
Full nutrition (23 nutrients)
Calories415 kcal
Protein5 g
Carbohydrates5 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium113 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Water90 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 89. The excerpt below is the record exactly as published.
GOOSEBERRY TRIFLE. — Make a high whip of cream, the whites of two eggs well beaten, sugar, lemon peel, and raisin wine, and let it stand till the following day. Scald and press through a sieve as many gooseberries as will make a thick layer
Cook this with the app: pantry check, scaling, and the assistant.