Trifle, Gooseberry (another way)

Ingredients

• a pint of green gooseberries
• four or five rather stale penny sponge cakes
• a wine-glassful of brandy
• a wine-glassful of sherry
• a pint of new milk
• flavour with lemon-rind
• two table-spoonfuls of Oswego
• three well-beaten eggs

Method

1. 1

   Prepare gooseberry pulp.

2. 2

   Soak sponge cakes in brandy and sherry.

3. 3

   Spread gooseberry pulp over cakes, then prepare a mixture of milk, Oswego, and eggs, thicken, and pour over fruit.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2024. The excerpt below is the record exactly as published.

a pint of ^een gooseberries, and stew them gently with a little water until they break; press them through a sieve, tlu-ow away the skins, and sweeten the pulp agreeably. INIake a thin custard, as recommended for apple trifle, and when it begins to thicken, pour it out and let it cool. Mix it with the fruit pulp, lay it on the trifle-dish, and pile whipped cream on the top, as for other trifles. Time, about half an hour to simmer the gooseberries. Probable cost, 3s. 6d., if made with cream. Sufficient for a trifle-dish. Trifle, Gooseberry (another way). — Prepare the gooseberry-pulp as in the last re- cipe. Cut four or five rather stale penny sponge cakes into slices, lay them in a deep glass dish, pour over them a wine-glassful of brandy and a wine-glassful of sherry, and let them soak till they have absorbed the liquor. Spread the gooseberry-pulp upon them, and cover the fruit with the following preparation: — Sweeten a pint of new milk, and flavour with lemon- rind or any other agreeable flavoui-ing. Mix two table-spoonfuls of Oswego very smoothly with a quarter of a pint of cold milk ; add three well-beaten eggs

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