Title: Gooseberry Cobbler
Categories: Dessert
Yield: 4 Servings

Text

For the crust take 1 pint of sour milk, 1 teaspoonful of soda, 1/2 teaspoonful of salt, 2 tablespoonfuls of lard, flour enough to make a soft dough; roll out a little thicker than pie crust. Spread over the dough 1 quart of gooseberries; sweeten to taste. Roll the berries and crust together, place in a bread pan; pour over 1 pint of water; bake in a moderate oven 3/4 of an hour. (Lenox, Iowa.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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