Gooseberry Paste

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (7)
  1. Press through a sieve the gooseberries from which the juice has been taken for jelly, without having been drained very closely from them.
  2. Weigh the gooseberry pulp.
  3. Boil the pulp for upwards of an hour and a quarter, or until it forms a dry paste in the pan.
  4. Stir to it, off the fire, six ounces of good pounded sugar for each pound of the fruit.
  5. When the sugar is nearly dissolved, boil the preserve from twenty to twenty-five minutes, keeping it stirred without cessation, as it will be liable to burn should this be neglected.
  6. Put it into moulds, or shallow pans.
  7. Turn it out when wanted for table.
Original Text
GOOSEBERRY PASTE. Press through a sieve the gooseberries from which the juice has been taken for jelly, without having been drained very closely from them; weigh and then boil the pulp for upwards of an hour and a quarter, or until it forms a dry paste in the pan; stir to it, off the fire, six ounces of good pounded sugar for each pound of the fruit, and when this is nearly dissolved boil the preserve from twenty to twenty-five minutes, keeping it stirred without cessation, as it will be liable to burn should this be neglected. Put it into moulds, or shallow pans, and turn it out when wanted for table. Pulp of gooseberries, 4 lbs.: 1-1/4 to 1-3/4 hour. Sugar, 1-1/2 lb.: 20 to 25 minutes.
Notes
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