To keep Red Gooseberries

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
preserving gooseberries
for tarts or puffs
Instructions (8)
  1. Pick gooseberries when full ripe.
  2. To each quart of gooseberries, put a quarter of a pound of Lisbon sugar, and to each quarter of a pound of sugar put a quarter of a pint of water.
  3. Let it boil, then put in your gooseberries, and let them boil softly two or three minutes.
  4. Then pour them into little stone jars, when cold cover them up, and keep them for use.
  5. You may press them through a cullender.
  6. To a quart of pulp put half a pound of fine Lisbon sugar.
  7. Keep stirring it over the fire till both be well mixed and boiled.
  8. Then pour it into a stone jar, when cold cover it with white paper.
Original Text
To keep Red Gooseberries. PICK them when full ripe, to each quart of gooseberries, put a quarter of a pound of Lisbon sugar, and to each quarter of a pound of sugar put a quarter of a pint of water, let it boil, then put in your gooseberries, and let them boil softly two or three minutes; then pour them into little stone jars, when cold cover them up, and keep them for use; they make fine pies with little trouble. You may press them through a cullender: To a quart of pulp put half a pound of fine Lisbon sugar, keep stirring it over the fire till both be well mixed and boiled; then pour it into a stone jar, when cold cover it with white paper, and it makes very pretty tarts or puffs.
Notes
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