BOILED GOOSEBERRY PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
6.0 – 7.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Line a pudding-basin with suet crust no. 1215, rolled out to about 1/2 inch in thickness.
  2. With a pair of scissors, cut off the tops and tails of the gooseberries.
  3. Fill the basin with the fruit.
  4. Put in the sugar.
  5. Cover with crust.
  6. Pinch the edges of the pudding together.
  7. Tie over it a floured cloth.
  8. Put it into boiling water, and boil from 2-1/2 to 3 hours.
  9. Turn it out of the basin, and serve with a jug of cream.
Original Text
BOILED GOOSEBERRY PUDDING. 1284. INGREDIENTS.—3/4 lb. of suet crust No. 1215, 1-1/2 pint of green gooseberries, 1/4 lb. of moist sugar. Mode.—Line a pudding-basin with suet crust no. 1215, rolled out to about 1/2 inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours; turn it out of the basin, and serve with a jug of cream. Time.—2-1/2 to 3 hours. Average cost, 10d. Sufficient for 6 or 7 persons. Seasonable from May to July.
Notes
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