Candied Gooseberries (Another Way)

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 12 days ago
Not a recipe
No
Ingredients (3)
For candying gooseberries
Instructions (13)
  1. Have boiling water ready, either in a boiler or large kettle.
  2. Into the boiling water put as much rock alum as will, when dissolved, harden the water (taste for a little roughness; too much will spoil the fruit).
  3. Put as many gooseberries into a large sieve as will lie at the bottom without covering one another.
  4. Hold the sieve in the water till the fruit begins to look scalded on the outside.
  5. Gently turn the scalded gooseberries out of the sieve onto a cloth on the dresser.
  6. Cover them with another cloth.
  7. Repeat the scalding process with more gooseberries, and so on till all are finished.
  8. Observe not to put one quantity on another, or they will become too soft.
  9. The next day pick out any bad or broken gooseberries.
  10. Bottle the rest.
  11. Fill up the bottles with the alum water in which they were scalded.
  12. Keep the alum water in the bottles; if left in the kettle or a glazed pan, it will spoil.
  13. Stop the bottles close.
Original Text
Another way. In the size and preparation as above. When done, have boiling water ready, either in a boiler or large kettle, and into it put as much rock alum as will, when dissolved, harden the water, which you will taste by a little roughness: if there be too much it will spoil the fruit. Put as many gooseberries into a large sieve as will lie at the bottom without covering one another. Hold the sieve in the water till the fruit begins to look scalded on the outside: then turn them gently out of the sieve on a cloth on the dresser: cover them with another cloth, and put some more to be scalded; and so on till all shall be finished. Observe not to put one quantity on another, or they will become too soft. The next day pick out any bad or broken ones, bottle the rest, and fill up the bottles with the alum water in which they were scalded: which must be 188kept in the bottles; for if left in the kettle, or in a glazed pan, it will spoil. Stop them close. Note. The water must boil all the time the process is carrying on. Gooseberries, done this way, make as fine tarts as fresh off the trees.
Notes
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