vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Juditha
From The encyclopaedia of practical cookery, 1892
Serves 1
Gooseberry pulp can be mixed with the ice before filling.
Presented as published in 1892. 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
308Calories
16 gProtein
39 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein16 g
Carbohydrates39 g
Fiber15 g
Sugars2.6 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol372 mg
Sodium172 mg
Potassium781 mg
Calcium168 mg
Iron2.7 mg
Magnesium44 mg
Phosphorus298 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C83 mg
Vitamin A238 mcg
Vitamin E2.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate66 mcg
Choline300 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 171. The excerpt below is the record exactly as published.
JUDITHA.— This name is given in Kosher cookery to the following very delicious dish : Cook about 1 pint or so of gooseberries in a saucepan with a little water, rub them through a fine sieve, and work in two or three well-beaten eggs and sufficient sugar to sweeten. In the meantime have ready any kind of cream ice
Cook this with the app: pantry check, scaling, and the assistant.