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This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To make a tarte of goseberies. Take goseberies and parboyle them in whyte wyne, claret or ale, and boyle with all a lyttle whyte breade, then take them up, and drawe them throughe a strayner as thycke as you can with the yolckes of syxe egges, then season it up with suger, halfe a dische of butter, so bake it.