GOOSEBERRY PUDDING
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 27. The excerpt below is the record exactly as published.
GOOSEBERRY PUDDING Stew green gooseberries till they become a pulp, pass them through a sieve, and when cold add to them 6 ounces of butter, 4 ounces of sponge biscuit, powdered sugar to taste, 4 well -beaten eggs, and a glass of brandy
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