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Boiled Gooseberry Pudding

Puddings

Basin lined with suet crust, filled with green gooseberries and sugar, boiled 2 to 3 hours (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BOILED GOOSEBERRY PUDDING.
1284. INGREDIENTS: ¾ lb. of suet crust No. 1215, 1-½ pint of green gooseberries, ¼ lb. of moist sugar.
Mode: Line a pudding-basin with suet crust no. 1215, rolled out to about½ inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2-½ to 3 hours; turn it out of the basin, and serve with a jug of cream.
Time: 2-½ to 3 hours.
Average cost:, 10d.
Sufficient: for 6 or 7 persons.
Seasonable: from May to July.




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