The name given to the tight trousers worn by some Regency gentlemen, such as the notorious Beau Brummell and his ‘dandy’ followers, as they showed off their leg muscles.
Take two quarts of gooseberries, set them on the fire in about a quart of water; when they begin to simmer, and turn yellow, and begin to plump, throw them into a cullendar to drain the water out; then with the back of a spoon carefully squeeze the pulp, throw the sieve into a dish, make them pretty sweet, and let them stand till they are cold. In the mean time take two quarts of new milk, and the yolks of four eggs, beat up with a little grated nutmeg, stir it softly over s slow fire, and when it begins to simmer, take it off, and by degrees stir in 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 that you must do as you think proper. Hannah Glasse