To bottle Gooseberries, &c. for Tarts

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Gather gooseberries on a dry day when about half grown, and pick off the stalks and blossoms.
  2. Put the fruit into wide-mouthed bottles and shake them down.
  3. Cork them very close.
  4. Bake them in a moderate oven till thoroughly heated through.
  5. Set them in a dry cool place.
Original Text
To bottle Gooseberries, &c. for Tarts. Gather gooseberries on a dry day when about half grown, and pick off the stalks and blossoms; then put the fruit into wide-mouthed bottles and shake them down; cork them very close, bake them in a moderate oven till thoroughly heated through, and set them in a dry cool place. N. B. Damsons, currants, cherries, or plums may be done in the same way. [The above mode of preserving fruits is recommended in preference to preserving them with sugar, it frequently happening[283] that fruits done with syrup will fret, and in that event the whole be spoiled.]
Notes
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