This classic English recipe is a rather refreshing dessert sweet. The dish is said to date back to the 15th century.
- 4 cups green gooseberries (or other fruit)
- 1 cup sugar (vary according to fruit)
- Juice of 1 lemon, (or less, depending on fruit)
- Thinly peeled rind of 1/2 lemon
- 1/2 cup water
- 1/2 cup whipping cream
- 1/2 cup standard boiled custard sauce (or you may use all whipped cream)
Wash gooseberries and stew them with lemon rind, lemon juice, sugar, and water until soft. Put through food mill or blender. Half whip the cream and to it add the fruit and custard mixtures. Blend and chill until serving time. Serves 8.
Note: If gooseberries are unavailable, the best substitute would be a tart one like fresh cranberries, red currants, or rhubarb.
Available directly from the publisher, and at museums throughout the United States.
At the Table in Colonial America
Copyright © 2002 Patricia B. Mitchell.