Gooseberry Charlotte
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 43. The excerpt below is the record exactly as published.
Gooseberry Charlotte,— Stew a pint of ripe or nearly ripe gooseberries for 10 minutes very slowly, not to break them. Cut six or eight slices of stale plain cake; line the bottom of your pudding dish with them; put next a layer of the gooseberries sprinkled thickly with sugar; more cake, more berries, and so on until the dish is full. Cover closely and steam in a moderate oven 20 or 25 minutes. You will find the juice of the berries sufficient moisture. Serve hot with a good pudding sauce
Cook this with the app: pantry check, scaling, and the assistant.