Preserved Gooseberries

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 11 days ago
Not a recipe: No

Ingredients (4)

gooseberries that are full grown, but not ripe ↝ Gooseberries, raw [Fruits and Fruit Juices]
new velvet corks ↝ Cake or cupcake, red velvet [Cakes and pies]
Currants and damsons ↝ Currants, european black, raw [Fruits and Fruit Juices]
Currants and damsons

Instructions (5)

In dry weather pick the gooseberries that are full grown, but not ripe: top and tail them, and put into open mouthed bottles.
Gently cork them with new velvet corks; put them in the oven when the bread is drawn, and let them stand till shrunk a quarter part: take them out of the oven, and immediately beat the corks in tight: cut off the tops, and rosin down close.
Set them in a dry place; and if well secured from air they will keep the year round.
If gathered in the damp, or the gooseberries’ skins are the least cut in taking off the stalks and buds, they will mould.
Currants and damsons may be done the same.

Original Text

Another way.

In dry weather pick the gooseberries that are full grown, but not ripe: top and tail them, and put into open mouthed bottles. Gently cork them with new velvet corks; put them in the oven when the bread is drawn, and let them stand till shrunk a quarter part: take them out of the oven, and immediately beat the corks in tight: cut off the tops, and rosin down close. Set them in a dry place; and if well secured from air they will keep the year round.

If gathered in the damp, or the gooseberries’ skins are the least cut in taking off the stalks and buds, they will mould.

Currants and damsons may be done the same.

Notes

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