Green Gooseberries for Tarts

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)
for preserving
Instructions (11)
  1. Fill very clean, dry, wide-necked bottles with gooseberries gathered the same day, and before they have attained their full growth.
  2. Cork them lightly, wrap a little hay round each of them, and set them up to their necks in a copper of cold water.
  3. Bring the water very gradually to boil.
  4. Let the fruit be gently simmered until it appears shrunken and perfectly scalded.
  5. Take out the bottles, and with the contents of one or two fill up the remainder.
  6. Use great care not to break the fruit in doing this.
  7. When all are ready pour scalding water into the bottles and cover the gooseberries entirely with it, or they will become mouldy at the top.
  8. Cork the bottles well immediately, and cover the necks with melted resin.
  9. Keep them in a cool place.
  10. When the gooseberries are used pour off the greater part of the water, and add sugar as for the fresh fruit, of which they will have the flavour and appearance.
  11. They will be found more wholesome prepared in this manner than if simply baked or steamed in the bottles.
Original Text
GREEN GOOSEBERRIES FOR TARTS. Fill very clean, dry, wide-necked bottles with gooseberries gathered the same day, and before they have attained their full growth. Cork them lightly, wrap a little hay round each of them, and set them up to their necks in a copper of cold water which should be brought very gradually to boil. Let the fruit be gently simmered 500until it appears shrunken and perfectly scalded; then take out the bottles, and with the contents of one or two fill up the remainder, and use great care not to break the fruit in doing this. When all are ready pour scalding water into the bottles and cover the gooseberries entirely with it, or they will become mouldy at the top. Cork the bottles well immediately, and cover the necks with melted resin; keep them in a cool place; and when the gooseberries are used pour off the greater part of the water, and add sugar as for the fresh fruit, of which they will have the flavour and appearance; and they will be found more wholesome prepared in this manner than if simply baked or steamed in the bottles.
Notes
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