Top and tail two quarts of green gooseberries. Stew them in a very
little water; stirring and mashing them frequently. When they have
stewed till entirely to pieces, take them out, and with a wooden
spoon press the pulp through a cullender. Stir in (while the pulp
is hot) a table-spoonful of butter, and sufficient sugar to make
it very sweet. Beat six eggs very light. Simmer the gooseberry
pulp over a gentle fire, and gradually stir the beaten eggs into
it. When it comes to a boil, take it off immediately, stir it
very hard, and set it out to cool. Serve it up cold in glasses or
custard cups, grating some nutmeg; over each.