Heart to Hearth Cookery

Take a Quart of pick’d Gooseberries, scald them in a Quart of Water ’till they are tender, mash them in the Water, and boil them with three Pound of fine Sugar ’till it be pretty thick, put to it a Pint and half of Cream, and the Yolks of eight Eggs. Stir these well together over a slow Fire, when it is enough, pour it into a deep Dish, and eat it Cold.     John Nott, 1726

Visit my website at:   www.hearttohearthcookery.com