Gooseberry Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two quarts of cream.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 624. The excerpt below is the record exactly as published.
Gooseberry Cream.— Pick the stalks and tojjs from about two pounds of gi-een GOO { 266 ) GOO goosebenies. Wash, drain, and boil them until soft and broken, in a pint and a half of water. Press them tlirougli a sieve, and to every pint of juice add a pound of loaf sugar and the rind and juice of half a lemon. Lot these boil all together for fifteen or twenty minutes, and, when cold, mix with them half a pint of milk, in which an ounce of isinglass
Cook this with the app: pantry check, scaling, and the assistant.