To keep Gooseberries

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 (5)
Instructions (14)
  1. Put an ounce of roach-allum, beat very fine, into a large pan of boiling hard-water.
  2. When you have picked your gooseberries, put a few of them into the bottom of a hair sieve, and hold them in the boiling water till they turn white.
  3. Then take out the sieve, and spread the gooseberries between two clean cloths.
  4. Put more gooseberries in your sieve, and then repeat it till they are done.
  5. Put the water into a glazed pot till next day.
  6. Then put your gooseberries into wide-mouthed bottles, pick out all the cracked and broken ones, pour the water clear out of the pot, and fill your bottles with it.
  7. Then cork them loosely, and let them stand a fortnight.
  8. If they rise to the corks, draw them out, and let them stand two or three days uncorked.
  9. Then cork them quite close, and they will keep good several months.
Another method of keeping gooseberries
  1. Pick them as large and dry as you can and, having taken care that your bottles are clean and dry, fill and cork them.
  2. Set them in a kettle of water up to the neck, and let the water boil very slowly till you find the gooseberries are coddled.
  3. Then take them out, and put in the rest of the bottles till all are done.
  4. Have ready some rosin melted in a pipkin, and dip the necks of the bottles into it, which will prevent all air from getting in at the cork.
  5. Keep them in a cool dry place, and when you use them, they will bake as red as a cherry, and have their natural flavour.
Original Text
To keep Gooseberries. PUT an ounce of roach-allum, beat very fine, into a large pan of boiling hard-water. When you have picked your gooseberries, put a few of them into the bottom of a hair sieve, and hold them in the boiling water till they turn white. Then take out the sieve, and spread the gooseberries between two clean cloths. Put more gooseberries in your sieve, and then repeat it till they are done. Put the water into a glazed pot till next day; then put your gooseberries into wide-mouthed bottles, pick out all the cracked and broken ones, pour the water clear out of the pot, and fill your bottles with it. Then cork them loosely, and let them stand a fortnight. If they rise to the corks, draw them out, and let them stand two or three days uncorked. Then cork them quite close, and they will keep good several months. Another method of keeping gooseberries is this: Pick them as large and dry as you can and, having taken care that your bottles are clean and dry, fill and cork them. Set them in a kettle of water up to the neck, and let the water boil very slowly till you find the gooseberries are coddled; then take them out, and put in the rest of the bottles till all are done. Have ready some rosin melted in a pipkin, and dip the necks of the bottles into it, which will prevent all air from getting in at the cork. Keep them in a cool dry place, and when you use them, they will bake as red as a cherry, and have their natural flavour.
Notes
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