Gooseberries, Dried, for Winter
Dessert. — Cut the tops, but not the stalks,
from two pounds of large ripe gooseberries,
either red or green. Put them into a syrup
i made by boiling together a pound of sugar and a
' pint of water until rather thick. Simmer the
! gooseben-ies gently for ten or fifteen minutes,
i then pour them out with the syrup, and leave
! them until the next day. Boil them then again
! for ten minutes, drain the syrup from them,
: and spread them on a sieve before the fire to
\ dry. They may be candied by dipping them into
' powdered sugar as they are taken out of the
; s\Tup. They should be stored between sheets of
'■ paper in tin boxes. Probable cost, is. for this
I quantity.
I Gooseberries, Green, Compote of.
' — Top and tail a quart of goosebei-ries. Put
' them into boiling water for two minutes, and
\ next into cold water, mLxed with a table-
■ spoonful of vinegar, for two minutes, to
restore the colour, then drain them. Make a
I syrup by boiling throe-quarters of a pound of
I loaf sugar in lumps, -with one pint of water for
: ten minutes. Put in the gooseberries. Boil
i them gently for ten minutes, or until the fruit
' is tender but unbroken. Turn them out with
the syrup, and serve cold. Sufficient for half
, a dozen persons. Probable cost, 7d.
I Gooseberries, Green, To Bottle.—
I Gather some gooseberries on a dry morning of
I the day on which they are to be used. War-
1 rington's are the best for this purpose. They
should be fully formed, but quite hard. Take
off the tops and stalks without bruising the
skins, and reject amy that are not quite soimd
and whole. Put them into dry, wide-necked,
bottles, and place these up to the necks in a
saucepan of cold water. It is well to twist a
little hay or straw round each bottle, to prevent
them touching each other and being broken.
Bring the contents of the saucepan slowlj' to
a boil, and then lift it from the fire, and let the
bottles remain in it until the gooseberries are
sufficiently scalded. In order to ascertain when
this is the case, look at one of the bottles, and
when the fruit has risen from the bottom it is
done enough. Pour a little boiling water over
the fruit, to prevent it getting mouldy. Cork
and seal securely, and cover the corks with
bladder. Place them on their sides in a cool,
diy place, and before using pour off the greater
part of the water, and add sugar according to
GOO
(265)
GOO
taste. Time, five or ten minutes after the water
has boiled. Probable cost of gooseben-ics, 3d.
per quart.
Gooseberries, Green, To Preserve,
as Sops. — Pick some of the largest green
gooseberries that can be got, and whilst picking
them cut them into quarters a little way down,
iscrape out the seeds, and put the quartered
gooseberries into a preserving-pan, with an
equal weight of loaf sugar, and a cupful of
water, and boil them until they look clear.
Put them into jars, cover them securely, and
keep in a cool, dry place. The pulp may bo
boiled with sugar for goosebeiTy fool or jam.
Time to boil, about half an hour. ✪ Gooseberries, Dried, for Winter Dessert
Page 622 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Gooseberries, Dried, for Winter Dessert. — Cut the tops, but not the stalks, from two pounds of large ripe gooseberries, either red or green. Put them into a syrup i made by boiling together a pound of sugar and a ' pint of water until rather thick. Simmer the ! gooseberries gently for ten or fifteen minutes, i then pour them out with the syrup, and leave ! them until the next day. Boil them then again ! for ten minutes, drain the syrup from them, : and spread them on a sieve before the fire to \ dry. They may be candied by dipping them into ' powdered sugar as they are taken out of the ; syrup. They should be stored between sheets of '■ paper in tin boxes. Probable cost, is. for this I quantity.
I Gooseberries, Green, Compote of.
' — Top and tail a quart of gooseberries. Put ' them into boiling water for two minutes, and \ next into cold water, mixed with a table- ■ spoonful of vinegar, for two minutes, to
restore the colour, then drain them. Make a I syrup by boiling throe-quarters of a pound of I loaf sugar in lumps, -with one pint of water for : ten minutes. Put in the gooseberries. Boil i them gently for ten minutes, or until the fruit ' is tender but unbroken. Turn them out with
the syrup, and serve cold. Sufficient for half , a dozen persons. Probable cost, 7d.
I Gooseberries, Green, To Bottle.—
I Gather some gooseberries on a dry morning of I the day on which they are to be used. War- 1 rington's are the best for this purpose. They should be fully formed, but quite hard. Take off the tops and stalks without bruising the skins, and reject amy that are not quite soimd and whole. Put them into dry, wide-necked, bottles, and place these up to the necks in a saucepan of cold water. It is well to twist a little hay or straw round each bottle, to prevent them touching each other and being broken. Bring the contents of the saucepan slowly to a boil, and then lift it from the fire, and let the bottles remain in it until the gooseberries are sufficiently scalded. In order to ascertain when this is the case, look at one of the bottles, and when the fruit has risen from the bottom it is done enough. Pour a little boiling water over the fruit, to prevent it getting mouldy. Cork and seal securely, and cover the corks with bladder. Place them on their sides in a cool, diy place, and before using pour off the greater part of the water, and add sugar according to
GOO
(265)
GOO
taste. Time, five or ten minutes after the water has boiled. Probable cost of gooseberries, 3d. per quart.
Gooseberries, Green, To Preserve, as Sops. — Pick some of the largest green gooseberries that can be got, and whilst picking them cut them into quarters a little way down, scrape out the seeds, and put the quartered gooseberries into a preserving-pan, with an equal weight of loaf sugar, and a cupful of water, and boil them until they look clear. Put them into jars, cover them securely, and keep in a cool, dry place. The pulp may bo boiled with sugar for gooseberry fool or jam. Time to boil, about half an hour.
Records on this page
Gooseberries, Dried, for Winter DessertGooseberries, Green, Compote ofGooseberries, Green, To Preserve, as Sops