Goofeberries in Imitation of Hops

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

Gooseberries

the largest green walnut gooseberries you can get ↝ Gooseberries, raw [Fruits and Fruit Juices]

For tying gooseberries

A needleful of strong thread, with a large knot at the end

For scalding gooseberries

cold spring water ↝ Water, tap [Tap water]
a large handful of vine leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]

For the first syrup

To every pint of water put in a pound of common loaf sugar ↝ Sugar, NFS [Sugars and honey]
every pint of water ↝ Water, tap [Tap water]

For the second syrup

To every pint of water put in a pound of fine sugar
a slice of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a lemon-peel cut lengthways very fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
every pint of water ↝ Water, tap [Tap water]

For preserving

brandy-paper

Instructions (12)

Take the largest green walnut gooseberries you can get, and cut them at the stalk end into four quarters.
Leave them whole at the blossom end, take out all the seeds, and put five or six one in another.
Take a needleful of strong thread, with a large knot at the end; run the needle through the bunch of gooseberries, tie a knot to fasten them together, and they will resemble hops.
Put cold spring water into your pan, with a large handful of vine leaves at the bottom; then three or four layers of gooseberries, with plenty of vine leaves between every layer, and over the top of your pan.
Cover it so that no steam can get out, and set them on a slow fire.
Take them off as soon as they are scalding hot, and let them stand till they are cold.
Then set them on again till they are of a good green, then take them off, and let them stand till they are quite cold.
Put them into a sieve to drain.

First Syrup

To every pint of water put in a pound of common loaf sugar, and boil it and skim it well.
When it is about half cold, put in your gooseberries, let them stand till the next day, give them one boil a day for three days.

Second Syrup

To every pint of water put in a pound of fine sugar, a slice of ginger, and a lemon-peel cut lengthways very fine.
Boil and skim it well, give your gooseberries a boil in it, and when they are cold, put them into glasses or pots, lay brandy-paper over them, and tie them up close.

Original Text

Goofeberries in Imitation of Hops.
TAKE the largest green walnut gooseberries you can
get, and cut them at the stalk end into four quarters.
Leave them whole at the blossom end, take out all the
seeds, and put five or six one in another. Take a
needleful of strong thread, with a large knot at the end;
run the needle through the bunch of gooseberries, tie a
knot to fasten them together, and they will resemble
hops. Put cold spring water into your pan, with a large
handful of vine leaves at the bottom; then three or four
layers of gooseberries, with plenty of vine leaves between
every layer, and over the top of your pan. Cover it so
that no steam can get out, and set them on a slow fire.
Take them off as soon as they are scalding hot, and let
them stand till they are cold. Then set them on again
till they are of a good green, then take them off, and let
them stand till they are quite cold. Put them into a sieve
to drain, and make a thin syrup thus: To every pint of
water put in a pound of common loaf sugar, and boil it
and skim it well. When it is about half cold, put in
your gooseberries, let them stand till the next day, give
them one boil a day for three days. Then make a syrup
thus: To every pint of water put in a pound of fine
sugar, a slice of ginger, and a lemon-peel cut length-
ways very fine. Boil and skim it well, give your goose-
berries a boil in it, and when they are cold, put them into
glasses or pots, lay brandy-paper over them, and tie them
up close.

Notes

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