Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pint of bread-crumbs
- 1 1/2 pint of green gooseberries
- 1 pint of green gooseberries
- 3 tablespoonfuls of béchamel
- 3 eggs
- 3 well-whisked eggs
- 5 persons
- 1/2 inch in thickness
- 7 persons
- salt
- pepper
- nutmeg
Directions
_Ingredients._—Gooseberries; to every pint of juice allow ¾ lb. of loaf sugar. _Mode._—Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow ¾ lb. of sugar. Boil the juice and sugar together for nearly ¾ hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jelly, and store away in a dry place. _Time._—¾ hour to simmer the gooseberries without the sugar; ¾ hour to boil the juice. _Average cost_, from 8_d._ to 10_d._ per ½-lb. pot. _Seasonable_ in July.
GOOSEBERRY PUDDING, Baked.
_Ingredients._—Gooseberries, 3 eggs, 1½ oz. of butter, ½ pint of bread-crumbs, sugar to taste. _Mode._—Put the gooseberries into a jar, previously cutting off the tops and tails; place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp; then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 1½ oz. of butter, ½ pint of bread-crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve. _Time._—About 40 minutes. _Average cost_, 10_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ from May to July.
GOOSEBERRY PUDDING, Boiled.
_Ingredients._—¾ lb. of suet crust, 1½ pint of green gooseberries, ¼ lb. of moist sugar. _Mode._—Line a pudding-basin with suet crust rolled out to about ½ 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 2½ to 3 hours; turn it out of the basin, and serve with a jug of cream. _Time._—2½ to 3 hours. _Average cost_, 10_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ from May to July.
GOOSEBERRY SAUCE for Boiled Mackerel.
_Ingredients._—1 pint of green gooseberries, 3 tablespoonfuls of Béchamel (veal gravy may be substituted for this), 2 oz. of fresh butter; seasoning to taste of salt, pepper, and grated nutmeg. _Mode._—Boil the gooseberries in water until quite tender; strain them, and rub them through a sieve. Put into a saucepan the Béchamel or gravy, with the butter and seasoning; add the pulp from the gooseberries, mix all well together, and heat gradually through. A little pounded sugar added to this sauce is by many persons considered an improvement, as the saccharine matter takes off the extreme acidity of the unripe fruit. _Time._—Boil the gooseberries from 20 minutes to ½ hour. _Sufficient._—This quantity, for a large dish of mackerel. _Seasonable_ from May to July.