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Gooseberry Pudding

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

April, 1859

Scald half a pint of green gooseberries in water till they are soft, then put them into a sieve to drain. When cold, work them through a hair sieve with the back of a clean wooden spoon; add to them half a pound of sugar, and the same of butter, with four ounces of Naples biscuits; beat six eggs very well, then mix all together, and beat them a quarter of an hour. pour it into an earthen dish, without paste; half an hour will bake it.

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