COMPOTE OF GOOSEBERRIES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 8 min Total: 8 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water.
  2. Then take them out, and plunge them into cold water, with which has been mixed a tablespoonful of vinegar, which will assist to keep the fruit a good colour.
  3. Make a pint of syrup by recipe No. 1512, and when it boils, drain the gooseberries and put them in.
  4. Simmer them gently until the fruit is nicely pulped and tender, without being broken.
  5. Then dish the gooseberries on a glass dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold.
Original Text
COMPOTE OF GOOSEBERRIES. 1546. INGREDIENTS.—Syrup made by recipe No. 1512; to 1 pint of syrup allow nearly a quart of gooseberries. Mode.—Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out, and plunge them into cold water, with which has been mixed a tablespoonful of vinegar, which will assist to keep the fruit a good colour. Make a pint of syrup by recipe No. 1512, and when it boils, drain the gooseberries and put them in; simmer them gently until the fruit is nicely pulped and tender, without being broken; then dish the gooseberries on a glass dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold. Time.—About 5 minutes to boil the gooseberries in the syrup; 3 minutes to reduce the syrup. Average cost, 9d. Sufficient,—a quart of gooseberries for 5 or 6 persons. Seasonable in June. GOOSEBERRY JAM.
Notes
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