Name: Gooseberry Pool
Ingredients: 1 tablespoonful of cream; 1/2 gill of water

Gooseberry Pool

A dessert made by cooking gooseberries with water, sugar, and cream, then sieving and serving with rusks.

From an old cookbook · modernised transcription

Gooseberry Pool

Ingredients

1 tablespoonful of cream
1/2 gill of water

Directions

Cook the gooseberries in 1/2 gill of water until soft enough to pulp.
Add sugar to taste.
Rub the fruit through a sieve.
Let it cool.
Mix the gooseberries with the cream.
Serve with rusks.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Gooseberries (in the method): Provide the tart fruit flavour and, once pulped, the body of the pudding.
Cream: Adds fat and richness, softening the sharpness of the tart fruit.
Sugar (in the method): Adds sweetness to balance the tartness of the gooseberries.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.