Recipe#6362

Title: Gooseberry Custard (English)

SOAR

   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.