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Gooseberry Tart

Pastries

Filling of whole gooseberries and ample sugar.


Original Receipt from 'A New Booke of Cookerie' by John Murrell (Murrell 1617)

A Gooseberry Tart.

Picke the stalkes of your Gooseberries, and the pips in the toppes: put them in good Paste, with a little greene Ginger, sliced in slices: cast on good store of Sugar, and Rosewater, and so close them.




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