Take two quarts of green gooseberries, wash off any
mould on them with hot water, and pick off blossoms and
stems ; put them in a preserving-kettle with just enough
water to cover them, and let the berries stew until they
are tender, their color being best preserved by keeping
the kettle uncovered ; when they are soft, with the back
of a large spoon press the pulp through a colander or
sieve, and while this pulp is hot add to it two pounds of
white sugar; when cool, stir into it either a quart of rich
cream or boiled custard ; mix this with the gooseberry
pulp until they thoroughly combine.
This cream must be served in a glass bowl, with whip-
ped syllabub for a garnish. Cake is a proper accompani-
ment for this dessert.
The old English mode of preparing gooseberry - fool
VIMQINIA COOKERY-BOOK. 213
was to omit the cream or custard and substitute an ounce
of butter stirred into the hot pulp at the same time that
sugar was added. At the same time six eggs✪ Gooseberry Fool were beaten
up and stirred raw into the pulp, when both were re-
turned to the fire for a few minutes, until the eggs were
cooked. When cold, a spoonful of spinach -juice was
added to brighten the green color, and the dish was then
ready to be sent to table. Besides cake, a glass of rich
milk would be needed by most tastes for the perfecting:
of this dessert.
Fbozbn Plum Pudding.
Make a custard of one quart of milk and the yolks of
four eggs, with one cup and a half of white sugar; flavor
with vanilla; seed and cut into small pieces three ounces
of raisins; add three ounces each of citron and conserved
cherries, cut small; mix with the fruit three ounces of
grated chocolate; pour over these ingredients enough
wine to cover well, and let them simmer all together until
a thick paste is formed, stirring frequently ; then add the
custard to the fruit ; also one quart of cream sweetened
with five ounces of sugar flavored with vanilla and whip-
ped up light. Put this cream into the freezer, and when
it begins to harden whip up the whites of the four eggs✪ Frozen Plum Pudding
to a stiff froth, and stir in lightly.
Custard 1 qt.
Raisins 3 oz.
Chocolate 3 '*
Sugar f lb.
Cream 1 qt.
Cons, cherries. . 3 oz.
Eggs 4
Vanilla 2 teaspoonfula
BOILBD CUSTABD.
In winter custard takes the place of ice-cream, and a
handsome dessert seems incomplete without its presence.
The most common mistake in preparing it is to use the
whites of eggs, which ought always to be omitted.
214 VIBQINIA COOKERY-BOOK.
To one quart of fresh morning's milk put a teacupful
of white sugar, the yolks of four eggs, and fifteen drops
of extract of vanilla (rose or almond) ; set the milk on to
boil in a preserving-kettle ; at the same time break your
eggs and beat the yolks persistently until the milk boils
up, adding the sugar as soon as they seem rather light.
The lighter the eggs are beaten the richer and thicker
will be the custard. The moment the milk boils, lift it
from the fire and add it gradually to the sugar and eggs
until all is in ; then return to the fire, and stir continu-
ously until the custard has thickened and the white foam
has disappeared from its surface. This should not take
more than five minutes. Empty them into a bowl ; con-
tinue to stir until you see that there is no sign of cur-
dling, and then set aside to get cold. It is so essential
to have it perfectly cold, that even in winter it is better
to make it the day before it is wanted. Dish in a glass
bowl, and garnish with whipped syllabub.
Trifle. ✪ Trifle
Page 101 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take two quarts of green gooseberries, wash off any mould on them with hot water, and pick off blossoms and stems ; put them in a preserving-kettle with just enough water to cover them, and let the berries stew until they are tender, their color being best preserved by keeping the kettle uncovered ; when they are soft, with the back of a large spoon press the pulp through a colander or sieve, and while this pulp is hot add to it two pounds of white sugar; when cool, stir into it either a quart of rich cream or boiled custard ; mix this with the gooseberry pulp until they thoroughly combine.
This cream must be served in a glass bowl, with whipped syllabub for a garnish. Cake is a proper accompaniment for this dessert.
The old English mode of preparing gooseberry - fool
was to omit the cream or custard and substitute an ounce of butter stirred into the hot pulp at the same time that sugar was added. At the same time six eggs were beaten up and stirred raw into the pulp, when both were returned to the fire for a few minutes, until the eggs were cooked. When cold, a spoonful of spinach -juice was added to brighten the green color, and the dish was then ready to be sent to table. Besides cake, a glass of rich milk would be needed by most tastes for the perfecting: of this dessert.
Frozen Plum Pudding.
Make a custard of one quart of milk and the yolks of four eggs, with one cup and a half of white sugar; flavor with vanilla; seed and cut into small pieces three ounces of raisins; add three ounces each of citron and conserved cherries, cut small; mix with the fruit three ounces of grated chocolate; pour over these ingredients enough wine to cover well, and let them simmer all together until a thick paste is formed, stirring frequently ; then add the custard to the fruit ; also one quart of cream sweetened with five ounces of sugar flavored with vanilla and whipped up light. Put this cream into the freezer, and when it begins to harden whip up the whites of the four eggs to a stiff froth, and stir in lightly.
Custard 1 qt.
Raisins 3 oz.
Chocolate 3 '*
Sugar f lb.
Cream 1 qt.
Conserved cherries 3 oz.
Eggs 4
Vanilla 2 teaspoonfula
BOILBD CUSTABD.
In winter custard takes the place of ice-cream, and a handsome dessert seems incomplete without its presence. The most common mistake in preparing it is to use the whites of eggs, which ought always to be omitted.
To one quart of fresh morning's milk put a teacupful of white sugar, the yolks of four eggs, and fifteen drops of extract of vanilla (rose or almond) ; set the milk on to boil in a preserving-kettle ; at the same time break your eggs and beat the yolks persistently until the milk boils up, adding the sugar as soon as they seem rather light. The lighter the eggs are beaten the richer and thicker will be the custard. The moment the milk boils, lift it from the fire and add it gradually to the sugar and eggs until all is in ; then return to the fire, and stir continuously until the custard has thickened and the white foam has disappeared from its surface. This should not take more than five minutes. Empty them into a bowl ; continue to stir until you see that there is no sign of curdling, and then set aside to get cold. It is so essential to have it perfectly cold, that even in winter it is better to make it the day before it is wanted. Dish in a glass bowl, and garnish with whipped syllabub.
Trifle.
Records on this page
Gooseberry FoolBoiled CustardFrozen Plum PuddingBaked CustardTrifle