Gooseberry Holey Poley

Ingredients

• Chop some suet very fine
• add the flour according to the size of the pudding required
• some green gooseberries
• a little grated nutmeg
• sugar
• a little stale milk, it is preferable to water

Method

1. 1

   Chop some suet very fine, then add the flour according to the size of the pudding required.

2. 2

   Mix with this some green gooseberries, adding a little grated nutmeg and sugar; tie in a cloth, and place in a saucepan of boiling water.

3. 3

   Should you have a little stale milk, it is preferable to water in mixing the paste.

4. 4

   Do not hurry the boiling, as the longer the pudding boils, the lighter it gets; and always remember to keep well covered with water.

5. 5

   Should the saucepan require replenishing, always add boiling water.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 47. The excerpt below is the record exactly as published.

Gooseberry Holey Poley Chop some suet very fine, then add the flour according to the size of the pudding required. Mix with this some green gooseberries, adding a little grated nutmeg and sugar ; tie in a cloth, and place in a saucepan of boiling water. Should you have a little stale milk, it is prefer- able to water

Cook this with the app: pantry check, scaling, and the assistant.