Dessert
Boiled gooseberry pudding
Marion Harland’s original method for Boiled gooseberry pudding, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Top, tail and wash two cupfuls of gooseberries, ripe or green.
- Dredge with flour.
- Sift two cupfuls of flour with one teaspoonful of baking-powder and half as much salt.
- Cream one-half cupful of sugar with half as much butter.
- Add the well-beaten yolk of one egg, then the white, beaten stiff, one cupful of milk and the flour mixture alternately.
- turn into a well-greased mold and boil two hours.
Historical transcription
Source method
- 1
Top, tail and wash two cupfuls of gooseberries, ripe or green. Dredge with flour. Sift two cupfuls of flour with one teaspoonful of baking-powder and half as much salt. Cream one-half cupful of sugar with half as much butter. Add the well-beaten yolk of one egg, then the white, beaten stiff, one cupful of milk and the flour mixture alternately. Lastly, stir in the floured fruit; turn into a well-greased mold and boil two hours.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.