Tag: gooseberry | Orchard Notes

Mrs Brian Luck, on Making ‘Gooseberry Cream Without Cream’

This WWI-era Belgian dessert recipe could be a useful way to use up a gooseberry glut.

This probably plagiarised mid-C17th recipe seems to be for gooseberry jam, in all but name.

This C17th version of the classic fool is thickened with butter, sugar and egg yolks rather than the usual milk or cream.

Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.

Here’s a fool-proof dish of stewed fruit, sugar, cream and eggs from a nineteenth century collection of veggie recipes.