Green Gooseberry Cream

Ingredients

• 1 pound of green gooseberries
• 1 cup of water
• ½ pound of sugar
• 1 pint of rich milk or cream

Method

1. 1

   Trim the gooseberries, cook with water and sugar until soft.

2. 2

   Press through a sieve, add boiling hot milk or cream, then put on ice and serve cold.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 62. The excerpt below is the record exactly as published.

i pound of green gooseberries, cook with I cup of water and ^ pound of sugar. When soft, press through a sieve, add i pint of rich milk or cream, boiling hot, then put on ice in a bowl, and serve cold. JELLY OF GREEN GAGES. (England.) Skin and stone i^ pounds of ripe gages, add lo ounces of sugar, and a few of the kernels, blanched. Boil to a pulp, add J^ ounce of dis- solved gelatine, and pour into an oiled mould. Serve cold, with cream. APRICOT CUSTARD. (Vienna.) Strain and make a pulp of ^ pint of stewed apri- cots. Mash these through a sieve, add 6 ounces of sugar and the juice of yi an orange, cook and stir until thick, then add the whites of 4 eggs well beaten, pour into a dish, dust with sugar, bake 20 minutes in hot oven, and serve at once, with wine sauce or cream. APRICOT CREAM. (France.) Stone and slice i pint of cooked apricots, add juice of a lemon, 4 ounces sugar, and a table- 187 With a Saucepan over the Sea spoonful of Maraschino or Kirsch cordial. Boil, stirring it, add ^ ounce melted gelatine, in a cup of hot water, press through a sieve, set on ice in a dish, stirring until almost firm. RICE AND APRICOT CROQUETTES. (France.) Drain 4 large apricots, preserved or canned or freshly cooked with sugar, halve them and remove the stones. Fill the centres with rice, boiled with milk and sugar until thick and flavored with vanilla. Put two halves together, dip each whole in more rice, then in chopped almonds and yolk of egg, and fry in boiling fat. Arrange on a plate, with a good sauce or melted jam or custard. Dust the balls with powdered sugar. COFFEE CUSTARDS. (Very old French recipe.) Grind 2 ounces of freshly roasted Mocha coffee, add I cup of boiling milk, and set in a warm place 40 minutes. Strain it, mix it in the ordinary way, with sufficient milk and eggs to make i quart of custard, and pour into cups. Bake these in a pan of water, very carefully, and serve cold. CREAM OF TEA. (Paris.) Make a strong infusion of fine Oolong tea, take 2 gills of it and strain it. Add 5 ounces sugar, beaten with the yolks of 4 eggs, stir it on the fire 188 : OF APPLES, CHERBOURG With a Saucepan over the Sea until it thickens, then strain it, add ^ ounce gelatine melted in J^ gill of hot water, having first added i}4 giUs of cream to the egg while on the fire. Beat in some stiffly whipped cream, enough to make i pint in all, and pour into a mould, set on ice. FRENCH APPLE CREAM. Peel, core, and slice 6 large apples, add i cup of water,

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