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Gooseberry Pudding

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

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 Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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.

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Ingredients

Method

  1. Stew some gooseberries in a jar over a hot hearth, or in a saucepan of water, till reduced to a pulp.
  2. Take a pint of the juice pressed through a coarse sieve, and mix it with three eggs beaten and strained.
  3. Add an ounce and a half of butter, sweeten it well, put a crust round the dish, and bake it.
  4. A few crumbs of roll should be mixed with the above to give it a little consistence, or four ounces of Naples biscuits.