Gooseberry Cream Without Cream
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Take your gooseberries and wash them well, cut off the stalk and the black tip of each.
- Stew them with sugar till they are tender, just covered in water.
- Do not let them burn.
- If you have not time to attend to that put them in the oven in a shallow dish sprinkled with brown sugar.
- When tender rub them through a fine sieve at least twice.
- Flavor with a few drops of lemon juice, and add sugar if required.
- Then beat up a fresh egg in milk and add as much arrowroot or cornflour as will lie flat in a salt spoon.
- Mix the custard with the gooseberries, pass it through the sieve once more and serve it in a crystal bowl.
- [Mdlle.
- B-M.]