Gooseberry Cream

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the cream

two quarts of gooseberries ↝ Gooseberries, raw [Fruits and Fruit Juices]
as much water as will cover them ↝ Water, tap [Tap water]
six eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
an ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
sweeten it to your taste ↝ Sugar, NFS [Sugars and honey]
two spoonsfuls of juice of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a spoonful of orange-flower water, or sack
a spoonful of orange-flower water, or sack

Instructions (12)

Put the gooseberries to as much water as will cover them.
Scald the gooseberries.
Run the scalded gooseberries through a sieve with a spoon.
To a quart of the pulp, add six well-beaten eggs.
When the pulp is hot, stir in an ounce of fresh butter.
Sweeten the mixture to your taste.
Add the beaten eggs and stir over a gentle fire until the mixture grows thick.
Set the mixture aside.
When the mixture is almost cold, stir in two spoonfuls of juice of spinach and one spoonful of orange-flower water or sack.
Stir well together.
Put the mixture into a bason.
Serve cold.

Original Text

To make a Gooseberry Cream.
TAKE two quarts of gooseberries, put to them as much water
as will cover them, scald them, and then run them through a
sieve with a spoon: to a quart of the pulp, you must have six
eggs well beaten; and when the pulp is hot, put in an ounce
of fresh butter, sweeten it to your taste, put in your eggs, and
stir them over a gentle fire till they grow thick, then set it by,
and when it is almost cold, put into it two spoonsfuls of juice of
spinach, and a spoonful of orange-flower water, or sack; stir it
well together, and put it into your bason. When it is cold, serve
it to the table.

Notes

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