Gooseberry Pudding
From the treasured pages of Cookbook of 1725
Unknown Author
Gooseberry Pudding
"Codle the Berries till soft, and let it stand till cold, beat Six Eggs only two whites and mix them with a quarter of a pint of Cream and beat it well; if You have a Pint of Pulp You may put in a quarter of a pound of Loaf Sugar to Your taste, but if you rather chuse to bake it You may leave out of blanched Almonds beat fine in a sheet of short crust at the Bottom of the Dish & bake or the topp."
Note on the Original Text
The recipe is written in the telegraphic, semi-instructional style typical of the early 1700s, with little distinction between quantities and steps. Spelling and grammar are idiosyncratic—'codle' for 'coddle' (to gently cook), and 'to Your taste.' It assumes the reader has kitchen experience and leaves much to interpretation, such as exact temperatures or baking times. This approach relied on the skill and intuition of the cook, reflecting a kitchen culture before the age of precision measurement.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This gooseberry pudding recipe dates to around 1725, a period when English cookery was evolving into a blend of medieval tradition and early modern innovation. Puddings at the time could be sweet or savory, steamed or baked, and often capitalised on seasonal ingredients like gooseberries. Domestically, such recipes were likely prepared in wealthier homes with access to fresh eggs, dairy, and refined sugar—special treats in a pre-industrial world. Baked puddings with fruit, eggs, and cream were both showpieces and comfort food at the Georgian table.
In the early 18th century, the cook would have used basic iron saucepans over an open hearth to 'codle' the berries. Eggs were beaten in large bowls with a whisk or wooden spoon. The pudding would be baked in a heavy ceramic or metal dish, often lined with handmade pastry. Baking was done in a brick or stone oven, heated by wood, with careful attention to timing. Large, flat baking sheets and clay or pewter serving dishes completed the process.
Prep Time
15 mins
Cook Time
35 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb gooseberries (fresh or frozen; if unavailable, use other tart berries)
- 6 large eggs (use 2 whites)
- 5 fl oz double cream
- 4 oz caster sugar (or to taste)
- 2 oz blanched almonds, finely ground (optional)
- 1 sheet shortcrust pastry
- Small amount of water (for cooking berries)
Instructions
- Begin by gently simmering 1 lb of fresh or frozen gooseberries in a saucepan with a splash of water until they have softened and begun to break down—a process known as 'codling.' Allow the mixture to cool to room temperature before proceeding.
- Meanwhile, beat 6 large eggs, using only 2 of the whites, until smooth.
- Add 5 fl oz of double cream and whisk together until well combined.
- Mash or blend the cooled gooseberries into a pulp; measure out 1 pint (about 2 cups) of gooseberry pulp.
- Mix in 4 oz (about a quarter of a pound) of fine caster sugar, adjusting to taste.
- For a baked version, you can choose to incorporate 2 oz of finely ground blanched almonds.
- Line the bottom of a baking dish with a sheet of shortcrust pastry, pour in the gooseberry mixture, and optionally sprinkle some of the mixture or almonds on top.
- Bake at 350°F for around 30-40 minutes, until set and lightly golden.
Estimated Calories
260 per serving
Cooking Estimates
It usually takes about 15 minutes to prepare the gooseberries and mix the ingredients. Baking will take about 35 minutes. This recipe makes about 8 servings, and each serving contains roughly 260 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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