Try this Gooseberry Cobbler From Loren Martin recipe, or contribute your own.
Suggest a better descriptionSift the flour with 1/2 cup corn meal, baking powder and salt. Using pastry blender or two knives, cut in butter or margarine. Quickly add the boiling water, mixing in well. Divide the dough in half, and pat half of it in a buttered 8"x8"x2" baking pan. Sprinkle with 1 Tb corn meal. Mash half of the gooseberries in their syrup, then stir in remaining gooseberries, honey and lemon juice; pour over the dough. Top with remaining dough; sprinkle with remaining Tb corn meal. Bake in very hot oven (425F) oven for 30 minutes, or until top is lightly browned. Cut into squares and serve. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 590 | ||
Calories from Fat: 411 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 47.9mg | 2 % | |
Potassium 92.1mg | 2 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 38.4g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 590
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