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Gooseberry Custard (English)

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs English Sauces, English 4 Good servi

INGREDIENTS

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

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V4 #270 by "ray.watson"
<ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.

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