vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Gooseberry Custard
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for seven or eight glasses.
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 Custard. — Boil a quart of gooseberries in half a pint of water. Add a piece of butter the size of a walnut. Boil the gooseberries quickly, and, when soft, pul^i them through a sieve. Add three-quarter-s of a pound of sugar and the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.