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Gooseberry Pudding

Name: Gooseberry Pudding
Yield: 1 servings
Ingredients: one-half pound of sugar; a teacupful of water; one-fifth of a pound of fresh butter; the yolks of three well-beaten eggs; the grated crumbs of a stale roll

From The national course in home economics, 1917

Serves 1

Recipe attributed to Mrs. C. Clark.

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 190. The excerpt below is the record exactly as published.

one-half pound of sugar and a teacupful of water. Beat the fruit up with one-fifth cf a pound of fresh butter, the 264 PUDDINGS AND PUDDING SAUCES, yolks of three well-beaten eggs, and the grated crumbs of a stale roll

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