To make Gooseberry Cream

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two Quarts of Gooseberries, put to them as much Water as will cover them, let them boil all to mash, then run them through a Sieve with a Spoon: To a Quart of the Pulp, you must have six Eggs well beaten; and when the Pulp is hot, put in an Ounce of fresh Butter, sweeten it to your Taste, and put in your Eggs, and stir them over a gentle Fire till they grow thick, then set it by; and when it is almost cold, put into it two Spoonfuls of Juice of Spinage, and a Spoonful of Orange flower Water, or Sack; stir it well together, and put it into your Bason; when it is cold, serve it to the Table.