Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Gooseberries topped
And Tailed
2 pt Water
1 oz Butter
1 tb Rosewater or lemon juice
8 oz Sugar
1/2 pt Double cream
4 Eggs
Wash the gooseberries and drain well. Put saucepan
with the water and simmer until soft Mash gently with
a fork, then stir in the butter rosewater or lernon
juice and sugar and cook aently until the suQar is
completely dissolved, Whisk the creaml and eggs
together, then stir into the gooseberry mixture. Cook
over a low heat, stirring, until thickened. Pour into
a serving bowl and chill. Serve with boudoir or cats
tongue biscuits. Serves 4 to 6.
This very old recipe is a forerunner of the more
modern Gooseberry Fool. `Custard' was the usual
Suffolk description of a creamy dessert or pudding.
