vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gooseberry Trifle
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
503Calories
10 gProtein
54 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein10 g
Carbohydrates54 g
Fiber9.8 g
Sugars28 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.3 g
Cholesterol179 mg
Sodium101 mg
Potassium718 mg
Calcium245 mg
Iron1.2 mg
Magnesium42 mg
Phosphorus254 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A103 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate28 mcg
Choline0 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 718. The excerpt below is the record exactly as published.
Gooseberry Trifle 1 lb. gooseberries. Sugar and water. \ pt. good custard. 1 gill double cream. Sugar. Vanilla. Decoration
Cook this with the app: pantry check, scaling, and the assistant.