Recipe Manuscript

A Goosbery Puding

Name: A Goosbery Puding
Prep time: PTPT20M
Cook time: PTPT45M
Yield: 8
Cuisine: European
Ingredients: 1 liter fresh gooseberries (or substitute: frozen gooseberries, thawed); Sugar, to taste (approx. 150–200 grams); 225 grams unsalted butter; 150 ml double (heavy) cream; 8 large eggs (using only 4 of the whites); Finely grated zest of 1 lemon or 2 tablespoons orange flower water; Butter, for greasing baking dish

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

A Goosbery Puding

"Take a quart of goosberies scald them tender or rub them through a hair seive, sweeten it to your taste, then take half a pound of butterr or melt it in a quarter of a pint of cream, beat eight eges, half ye whites, mix all together with a little lemon peel, or 2 spoonfulls of orange flower water, bake it in an oven fit for custards"

Note on the Original Text

The recipe is written as a continuous set of instructions with minimal punctuation and no exact timings or temperatures, as was common in the early 18th century. Spellings such as ‘eges’ for eggs and ‘goosberies’ for gooseberries are phonetic and reflect flexible orthography of the time. Quantities are sometimes vague (‘sweeten to your taste’), inviting the cook to use judgment and experience, which was expected in the period.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from around 1720, a vibrant era for British pudding-making. Puddings transitioned from heavy, steamed affairs to lighter, custard-like baked dishes—often flavored with the fragrant and plentiful fruits of the season, such as gooseberries. The reference to baking ‘in an oven fit for custards’ suggests a gentle, even heat preferred for desserts with delicate textures. Such puddings were both practical and celebratory, making the most of summer produce and combining luxury ingredients like butter and eggs for a rich finish. Orange flower water, imported from southern Europe, was a fashionable addition, lending a floral perfume to many English desserts of the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, the cook would have used a hair sieve to purée the gooseberries for fine texture, a pan for melting the butter and cream over the hearth, and a large bowl for beating the eggs by hand, likely with a wooden spoon or whisk. The pudding would be baked in an earthenware or metal dish, set in a brick or wood-fired oven kept at a low, custard-friendly temperature. Orange flower water would have been stored in glass bottles, used sparingly for flavor.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

45 mins

Servings

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 quart fresh gooseberries (or substitute: frozen gooseberries, thawed)
Sugar, to taste (approx. 3/4–1 cup)
8 ounces unsalted butter
2/3 cup double (heavy) cream
8 large eggs (using only 4 of the whites)
Finely grated zest of 1 lemon or 2 tablespoons orange flower water
Butter, for greasing baking dish

Instructions

To make a Gooseberry Pudding, begin by gently stewing 1 quart of fresh gooseberries until soft, then rub them through a fine sieve to create a smooth purée.
Sweeten the purée to taste with sugar, bearing in mind gooseberries can be quite tart.
Melt 8 ounces of unsalted butter into 2/3 cup of cream over low heat, allowing the mixture to become silky.
In a bowl, beat 8 eggs, using only half the whites (so, 8 yolks and 4 whites).
Combine the gooseberry purée, melted butter and cream, eggs, and either finely grated lemon zest or 2 tablespoons of orange flower water.
Pour into a buttered baking dish and bake at 320°F (160°C) for about 40–50 minutes, until set like a custard.
Serve warm or at room temperature.

Estimated Calories

420 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients and another 40–50 minutes to bake the pudding. This recipe makes about 8 servings, and each serving has roughly 420 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.