Gooseberry Pudding

Name: Gooseberry Pudding
Yield: 3 servings
Ingredients: one quart of scalded gooseberries; six tablespoonfuls of the pulp; one-half pound of sugar; one-quarter of a pound of melted butter; six eggs; the grated rind of two lemons; a handful of grated bread

From The national course in home economics, 1917

Serves 3

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 189. The excerpt below is the record exactly as published.

QOOSEBERRY PUDDINQ. One quart of scalded gooseberries rubbed smooth when cold with the back of a spoon. Take of the pulp six tablespoonfuls, one-half pound of sugar, one-quarter of a pound of melted butter, six eggs, the grated rind of two lemons and a handful of grated bread

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