Gooseberry Pudding (Boiled)

Ingredients

• a quart of full-grown but green berries
• six ounces of beef suet
• a pound of flour
• a half-teaspoon of salt
• a half-pint of ice water

Method

1. 1

   Top and tail a quart of full-grown but green berries; scald and let stand till cold, then drain.

2. 2

   Chop six ounces of beef suet and rub well through a pound of flour, adding a half-teaspoon of salt and a half-pint of ice water.

3. 3

   Roll out in circular form and place gooseberries in the middle, having added to them a half-pound of sugar.

4. 4

   Draw up the dough as for dumplings and place in a wet, dredged pudding cloth; tie, leaving room for swelling, and place in a pot of fast boiling water.

5. 5

   Boil three hours, turning once in a while and filling up with boiling water as needed.

6. 6

   Serve with sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 77. The excerpt below is the record exactly as published.

GOOSEBERRY PUDDING (Boiled) Top and tail a quart of full-grown but green berries; scald and let stand till cold, after which drain them. Chop six ounces of beef suet and rub well through a pound of flour, adding a half-teaspoon of salt and a half-pint of ice water

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