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Gooseberry Trifle
From The national course in home economics, 1917
Serves 3
Mrs. A. M. Smart.
Presented as published in 1917. 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
820Calories
25 gProtein
107 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories820 kcal
Protein25 g
Carbohydrates107 g
Fiber8.6 g
Sugars79 g
Total Fat36 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Cholesterol119 mg
Sodium58 mg
Potassium630 mg
Calcium220 mg
Iron1 mg
Magnesium42 mg
Phosphorus201 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C55 mg
Vitamin A324 mcg
Vitamin E1.7 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline35 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 220. The excerpt below is the record exactly as published.
GOOSEBERRY TRIFLE. One quart of gooseberries, sugar to taste, one-half cupful of gelatine, and one pint of whipped cream. Put the gooseberries into a jar with 308 CUSTARDS, CREAMS, DESSERTS, ETC, two cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.