To preserve Gooseberries whole, without flening.

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
preserving gooseberries
Instructions (11)
  1. Take the largest preserving gooseberries, pick off the black eye, but not the stalk.
  2. Let them over the fire in a pot of water to scald, cover them very close to scald, but not to boil, or break.
  3. When they are tender, take them up into cold water.
  4. Clarify the sugar with water (a pint to a pound of sugar).
  5. When your syrup is cold put the gooseberries single in your preserving-pan, put the syrup to them, and set them on a gentle fire.
  6. Let them boil, but not too fast, lest they break.
  7. When they have boiled and you perceive the sugar has entered them, take them off.
  8. Cover them with white paper, and set them by till the next day.
  9. Take them out of the syrup, and boil the syrup till it begins to be ropy.
  10. Skim it, and put it to them again.
  11. Set them on a gentle fire, and let them boil.
Original Text
To preserve Gooseberries whole, without flening. TAKE the largest preserving gooseberries, and pick off the black eye, but not the stalk; then let them over the fire in a pot of water to scald, cover them very close to scald, but not to boil, or break, and when they are tender, take them up into cold water; then take a pound and a half of double-refined sugar to a pound of gooseberries, and clarify the sugar with water, a pint to a pound of sugar, and when your syrup is cold put the gooseberries single in your preserving-pan, put the syrup to them, and set them on a gentle fire; let them boil, but not too fast, lest they break; and when they have boiled and you perceive the sugar has entered them, take them off; cover them with white paper, and set them by till the next day. Then take them out of the syrup, and boil the syrup till it begins to be ropy; skim it, and put it to them again, then set them on a gentle fire, and let them
Notes
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