Gooseberry Hops

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (24)
  1. Cut the bud end of the gooseberries in four quarters, leaving the stalk end whole.
  2. Pick out the seeds.
  3. Fasten five or six gooseberries together with a needle and thread, running the thread through the bottoms, until they are the size of a hop.
  4. Line a tin preserving pan with vine leaves.
  5. Cover the leaves with the prepared gooseberries ('hops').
  6. Add another layer of leaves, and repeat layers until the pan is filled.
  7. Add a generous amount of leaves on top.
  8. Fill the pan with water.
  9. Seal the pan tightly to prevent steam escape.
  10. Set the pan by a slow fire until scalding hot.
  11. Remove from heat and let cool completely.
  12. Repeat the heating and cooling process until the gooseberries are a good green when opened while cold.
  13. Drain the gooseberries on sieves.
For Drying
  1. Make a thin syrup by boiling 1 pound of sugar with 1 pint of water; boil and skim well.
  2. When the syrup is half cold, add the drained gooseberries.
  3. The next day, bring the mixture to a boil once.
  4. Repeat this boiling process a third time.
  5. If the gooseberries are to be dried, set them to dry after the final boil.
  6. If the syrup is found too sour before the final boil for drying gooseberries, add a little more sugar and boil it in.
For Keeping Wet
  1. Make a syrup using the same proportions (1 pound sugar to 1 pint water).
  2. Add a slice of ginger to the syrup while boiling.
  3. Boil and skim the syrup until clear.
  4. Give the gooseberries one boil in the syrup.
  5. When cold, pour the syrup over the gooseberries.
Original Text
Gooseberry Hops. Of the largest green walnut kind, take and cut the bud end in four quarters, leaving the stalk end whole: pick out the seeds, and with a strong needle and thread, fasten five or six together, by running the thread through the bottoms, till they are of the size of a hop. Lay vineleaves at the bottom of a tin preservingpan: cover them with the hops, then a layer of leaves, and so on; lay a good many on the top, then fill the pan with water. Stop it so close down that no steam can get out: set it by a slow fire till scalding hot; then take it off till cold, and do so till on opening while cold, the gooseberries 206are of a good green. Then drain them on sieves, and make a thin syrup of a pound of sugar, to a pint of water, boil, and skim it well; when half cold, put in the fruit, next day give it one boil; do this thrice. If the hops are to be dried, which way they eat best, and look well, they may be set to dry in a week: but if to be kept wet, make a syrup in the above proportions, adding a slice of ginger in boiling; when skimmed and clear, give the gooseberries one boil, and when cold, pour it over them. If the first syrup be found too sour, a little sugar may be added and boiled in it, before the hops that are for drying, have their last boil. The extra syrup will serve for pies, or go towards other sweetmeats.
Notes
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