Gooseberry Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about half an hour to bake.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 627. The excerpt below is the record exactly as published.
Gooseberry Pudding, Baked. — Pick the heads and stalks off tlie gooseberries, and put the berries into a jar. Place this jar in a saucepan of water, and let it boil until the- fruit is soft enough to pulp. Press it thi'ough a sieve, and to every pint of pulp add an ounce and a half of fresh butter, four ounces of finely- grated bread-crumbs, a quarter of a pound of sugar, and three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.