Ingredients
two quarts (2.2 l/4pt) gooseberries
a quart (1.1 l/2pt) of water
sugar
2 quarts (2.2 l/4pt) of new milk/(cream if you prefer but do not use the egg yolks)
4 egg yolks
nutmeg

Method
Take two quarts (2.2l/4pt) gooseberries, set them on the fire in about a quart (1.1l/2pt) of water; when they begin to simmer, turn yellow and begin to plum, throw them into a cullender to drain the water out, then with the back of a spoon carefully squeeze the pulp, through the sieve into a dish, make them pretty sweet, and let them stand till they are cold: in the meantime take two quarts (2.2l/4pt) of new milk, and the yolks of four eggs beat up with a little grated nutmeg; stir it softly over a low fire; when it begins to simmer take it off, and by degrees stir it into the gooseberries; let it stand till it is cold, and serve it up: if you make it with cream, you need not put any eggs in; and if it is not thick enough, it is only boiling more gooseberries: but you must do as you think proper.