vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Gooseberry Custard
From Harper's cook book encyclopædia, 1902
Serves 3
Time: about fifteen minutes.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 105. The excerpt below is the record exactly as published.
Gooseberry Custard. — Boil a quart of gooseberries in half a pint of water. Add a piece of butter the size of a wal- Jelly Custard CUSTARDS Maraschino Flummery nut. Boil the gooseberries quickly, and, when soft, pulp them through a sieve. Add 34 lb. of sugar and the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.