Gooseberry Pudding

Ingredients

• One pint of gooseberries
• six slices of stale bread
• one cupful of milk
• half a cupful of sugar
• one table-spoonful of butter

Method

1. 1

   Stew gooseberries slowly for ten minutes, toast bread, dip in milk, and layer with gooseberries and sugar in a dish.

2. 2

   Steam in the oven for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 349. The excerpt below is the record exactly as published.

one table-spoonful of butter, one cupful of warm milk, one teaspoonful of soda. If sour milk is used, use two large teaspoonfuls of soda, one table-spoonful of ginger. Serve with warm sauce. It may be baked in the morning and heated at noon, or even the next day, by setting it in the oven when dinner is ready. Glen Urquhart Pudding. — Cut up 4 ozs. of bread into pieces the size of dice. Put these into a basin, adding to them 3 ozs. of powdered white sugar, the same quantity of sultana raisins, a few dried cherries, 2 ozs. of candied peel, minced small, the grated rind of a lemon, and a glass of sherry. In a small enamelled pan melt over the fire I oz. of lump sugar. Brown the sugar a pretty color, and pour into it half a pint of creamy milk, or cream, if obtainable. When the milk is cool, add to it the well-beaten yolks 309 Golden Pudding PUDDINGS, ETC Indian Pudding of four eggs. Pour these over the ingredients in the ba^in. Let all soak together for half an hour. But- ter a china pudding-mould, pour in the mixture, cover over the top with a piece of buttered paper. Stand the mould in a pan of boiling water. See that the water reaches only half- way up the sides of the mould. Boil carefully and gently for an hour and a half — or, rather, steam the pudding. Turn out on a silver or glass dish. Serve the pudding with a whipped-cus- tard sauce flavored with maraschino. Golden Pudding. — Chop Y2 lb. of good beef suet very fine, and put it into a bowl with 4 ozs. of flour, 4 ozs. of sifted bread-crumbs, a table-spoon- ful of sugar, the grated rind of three lemons, and a pinch of salt. Mix thoroughly, then add three well- beaten eggs. Beat all briskly for a few minutes, then turn into a but- tered mould. Tie a strong pudding- cloth over the top, plunge into plenty of boiling water, and keep it boiling fast for three hours. Turn it care- fully out on a hot dish and serve with a simple sauce. Gooseberry Pudding. — One pint of gooseberries, six slices of stale bread, one cupful of milk, half a cupful of sugar

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