Honore of Green Gooseberries

Ingredients

• one-half pound of flour
• one-half pound of suet
• half a teaspoonful of salt
• one-quarter of a teaspoonful of pepper
• four apples finely cut up
• a little milk

Method

1. 1

   Make a stiff paste with flour, butter, eggs, and water.

2. 2

   Roll out and cut into rounds.

3. 3

   Boil water with butter and sugar, mix in flour, then add eggs and vanilla.

4. 4

   Pipe around the paste and bake.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 142. The excerpt below is the record exactly as published.

Honore of Green Gooseberries {E. Garth). — Make a stifi* paste with flour, butter, eggs, and water ; roll it out and cut it into a round, and place on a baking sheet. Then for the choux paste, put half a pint of water into a stewpan with four ounces of butter and two ounces of castor sugar ; let it boil, then mix in five ounces of fine sifted flour, stir well together and stand on the stove, and when cool mix in, one by one, three whole eggs, and a few drops of vanilla essence ; put the mixture in a forcing bag with plain pipe, and force it out in a roll round the paste ; on another baking sheet press out some balls about the size of large walnuts ; bake in a moderate oven; then stick the balls with white of egg quite close together on the roll of paste ; place in the centre some nicely stewed gooseberries, and over them a layer of whipped cream flavoured with vanilla. Ice a TAmericaine ; Glace a TAmericaine {Gentlewoman). — E<emove the stones from a quart of damsons; crack some of the stones and pound the kernels ; then pour a quart of boiling water on the fruit, and add half a pound of castor sugar and the pounded kernels ; bring up the colour with a little carmine ; pass through a sieve ; add a wineglassf ul of Kirsch liquor, and pour it into a mould, with a cavity in the centre, and freeze. Pound one pound of Barcelona nuts with a few almonds or walnuts ; whip up a pint of sweetened cream flavoured with noyeau ; stir in lightly the nuts and a quarter of an ounce of dissolved isinglass : turn out the mould of ice, pile the cream in the centre, and place it in the ice case till wanted. Ice Cream {New Orleans Recipe).— Tdike six cream cheeses and the cream that comes with them ; two tins of condensed SWEETS 205 milk, four cups of powdered sugar, fifteen eggs, whites and yolks, beaten separately ; add one quart of cold water ; beat all together. Flavour with vanilla and add the whites last. Freeze. Iced Maraschino Souffle. — Take ten yolks of fresh eggs and the whites of five, two ounces of castor sugar, a table- spoonful of maraschino syrup, and a few drops of brandy. Put these into a stewpan and whip them together ; then put the pan into a larger one containing boiling water, and continue whipping till the mixture is tepid. Kemove the pan from the boiling water and continue whipping for about twenty to twenty-five minutes till the mixture is stiff, cold, light, and frothy ; then add half a pint of whipped sweetened cream. Afterwards pour the mixture into the souffle dish with a band of paper round standing two and a half inches above the edges of the case ; place it in the ice and let it freeze for about five hours. When firm remove the paper carefully and place it on the dish it is to be served on, and ornament with some pink, stiffly whipped cream, in which shredded pistachio kernels have been sprinkled. Sometimes an iced fruit macedoine is sent to table with it. In and Out Pudding. — Take one -half pound of flour, one- half pound of suet (by preference Hugon's ^' Atora " beef- suet), half a teaspoonful of salt, one-quarter of a teaspoon- ful of pepper. Mix with a little milk, and stir in four apples finely cut up

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