Goofeberries

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
preserving
Instructions (9)
  1. Get the largest green gooseberries you can, and pick off the black eye, but not the stalk.
  2. Set them over the fire in a pot of water to scald, but do not let them boil, as that will spoil them.
  3. When they are tender, take them up, and put them into cold water.
  4. Clarify a pound and a half of double-refined sugar with a pint of water to a pound of sugar.
  5. When your syrup is cold, put the gooseberries singly into your preserving-pan, put the syrup to them, and let them on a gentle fire.
  6. Let them boil, but not so fast as to break them; and when they have boiled, and you perceive the sugar has entered them, take them off, cover them with white paper, and let them by all night.
  7. The next day, take them out of the syrup, and boil the syrup till it begins to be rope.
  8. Skim it, and put it to them again; set them on a slow fire, and let them simmer gently till you perceive the syrup will rope.
  9. Then take them off, set them by till they are cold, and cover them with brandy paper.
Original Text
Goofeberries. GET the largest green gooseberries you can, and pick off the black eye, but not the stalk. Set them over the fire in a pot of water to scald, but do not let them boil, as that will spoil them. When they are tender, take them up, and put them into cold water. Then take a pound and a half of double-refined sugar to a pound of goose- berries, and clarify the sugar with water, a pint to a pound of sugar. When your syrup is cold, put the gooseberries singly into your preserving-pan, put the syrup to them, and let them on a gentle fire. Let them boil, but not so fast as to break them; and when they have boiled, and you perceive the sugar has entered them, take them off, cover them with white paper, and let them by all night. The next day, take them out of the syrup, and boil the syrup till it begins to be rope. Skim it, and put it to them again; set them on a slow fire, and let them simmer gently till you perceive the syrup will rope. Then take them off, set them by till they are cold, and cover them with brandy paper.
Notes
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