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Margaret Dyson Holland cookbook, 1834
Page 12
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Gooseberry Vinegar (20) Take 20 pounds of yellow amber gooseberries full ripe, bruise them well with your hands, put them into 12 gals of cold water, let it stand 2 days, stirring it 3 times a day, run it thro a hair Sieve upon 16 pounds of coarse powder Sugar, put it into your cask, set it in the sun for a year, paste a bit of coarse muslin over the top of the barrel round, with a tile. To make Cheese Pudding (21) Grate a quarter of a pound of Cheese, 2 eggs, half an ounce of oil'd butter, and nearly half a gill of cream, beat all together as you do a pudding and bake in a quick oven a quarter of an hour or twenty minutes. Maceroni as usually Served (22) Boil it in milk or a weak veal broth, pretty well flavoured with Salt. When tender put it into a dish without the liquor and among it put some bits of butter and grated cheese round over. the top grate maze and a little more butter. Set the dish into a dutch oven a quarter of an hour but do not let the top become hard
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Gooseberry Vinegar (20) Take 20 pounds of yellow amber gooseberries full ripe, bruise them well with your hands, put them into 12 gals of cold water, let it stand 2 days, stirring it 3 times a day, run it thro a hair Sieve upon 16 pounds of coarse powder Sugar, put it into your cask, set it in the sun for a year, paste a bit of coarse muslin over the top of the barrel round, with a tile. To make Cheese Pudding (21) Grate a quarter of a pound of Cheese, 2 eggs, half an ounce of oil'd butter, and nearly half a gill of cream, beat all together as you do a pudding and bake in a quick oven a quarter of an hour or twenty minutes. Maceroni as usually Served (22) Boil it in milk or a weak veal broth, pretty well flavoured with Salt. When tender put it into a dish without the liquor and among it put some bits of butter and grated cheese round over. the top grate maze and a little more butter. Set the dish into a dutch oven a quarter of an hour but do not let the top become hard
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