To preserve Green Gooseberries in Imitation of Hops

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (22)
  1. Cut the largest green walnut gooseberries at the stalk end in four quarters, leaving them whole at the blossom end.
  2. Take out all the seeds.
  3. Put five or six gooseberries one in another.
  4. Take a needleful of strong thread with a large knot at the end.
  5. Run the needle through the bunch of gooseberries and tie a knot to fasten them together.
  6. Put cold spring water in your pan.
  7. Place a large handful of vine leaves in the bottom of the pan.
  8. Add three or four layers of gooseberries, with plenty of vine leaves between every layer and over the top.
  9. Cover the pan so that no steam can get out.
  10. Set them on a slow fire.
  11. When they are scalding hot, take them off and let them stand until they are cold.
  12. Set them on the fire again until they are a good green color.
  13. Take them off and let them stand until they are quite cold.
  14. Put them in a sieve to drain.
  15. Make a thin syrup: to every pint of water put in a pound of common loaf sugar, boil it and skim it well.
  16. When the syrup is about half cold, add the gooseberries and let them stand until the next day.
  17. Give the gooseberries one boil a day for three days.
  18. Make a second syrup: to every pint of water put in a pound of fine sugar, a slice of ginger, and a little lemon peel cut lengthways exceeding fine, boil and skim it well.
  19. Give your gooseberries a boil in this second syrup.
  20. When they are cold, put them into glasses or pots.
  21. Lay papers dipped in brandy over them.
  22. Tie them up and keep them for use.
Original Text
To preserve Green Gooseberries in Imitation of Hops. TAKE the largest green walnut gooseberries you can get, cut them at the stalk end in four quarters, leave them whole at the blossom end, then take out all the seeds, and put five or six one in another, take a needleful of strong thread, with a large knot at the end, run the needle through the bunch of gooseberries, and tie a knot to fasten them together (they resemble hops) and put cold spring water in your pan, a large handful of vine leaves in the bottom, and three or four layers of gooseberries, with plenty of vine leaves between every layer, and over the top of your pan; cover it so that no steam can get out, and set them on a slow fire; when they are scalding hot take them off, and let them stand till they are cold, then set them on again, till they are a good green, then take them off and let them stand till they are quite cold, then put them in a sieve to drain, make a thin syrup; to every pint of water put in a pound of common loaf sugar, boil it and skim it well: when it is about half cold put in your gooseberries, and let them stand till the next day, then give them one boil a day for three days, then make a syrup; to every pint of water put in a pound of fine sugar, a slice of ginger, and a little lemon peel cut lengthways exceeding fine, boil and skim it well, give your gooseberries a boil in it; when they are cold put them into glasses or pots, lay papers dipped in brandy over them, tie them up, and keep them for use.
Notes
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