Gooseberry Pie
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 95. The excerpt below is the record exactly as published.
Gooseberry Pie — Top and tail the berries, line the edge of a deep dish with short crust. Put the berries into it with at least 6 ounces of moist sugar and a little water
Cook this with the app: pantry check, scaling, and the assistant.