Baked Gooseberry Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
pudding
crust
Instructions (4)
  1. Stew gooseberries in a jar over a hot hearth, or in a saucepan of water, till they will pulp.
  2. Take a pint of the juice pressed through a sieve, and beat it with three yelks and whites of eggs, beaten and strained, and one ounce and a half of butter.
  3. Sweeten it well, and put a crust round the dish.
  4. A few crumbs of roll should be mixed with the above to give a little consistence, or four ounces of Naples biscuit.
Original Text
Baked Gooseberry Pudding. Stew gooseberries in a jar over a hot hearth, or in a saucepan of water, till they will pulp. Take a pint of the juice pressed through a sieve, and beat it with three yelks and whites of eggs, beaten and strained, and one ounce and a half of butter: sweeten it well, and put a crust round the dish. A few crumbs of roll should be mixed with the above to give a little consistence, or four ounces of Naples biscuit.
Notes
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