Gooseberry Dumpling.— Lino a plain
round basin or mould with a good suet crust
{see Crust, Suet). Pick the tops and stalks
from as many goostiberries as will fill it, strew
some moist sugar over the top, and cover
with the paste. Pinch in the sides securely, to
prevent the juice escaping, and tie in a floured
cloth. Plunge the pudding into boiling water,
and boil for two or three hours, acconiing to
the size of the ijudding. Probable cost, lOd.
for a pudding large enough to fill a (^uart
mould. Sufficient for six or seven persons.
Gooseberry Fool. — Take the tops and
stalks from a pound of green gooseberries,
and boil them witli three-quartei-s of a pound
of sugar and a cupful of water. When quite
soft, press them through a coarse sieve, and
mix with them, very gradually, a pint of milk✪ Gooseberry Fool ;
or cream, if a richer dish is required. Servo
when cold. This old-fashioned dish is whole-
some and inexpensive, and, when well made,
very agreeable. Time, about twenty minutes
to boil the fruit. Probable cost, 9d. for this
quantitj^ if made with milk. Sufficient for
six or seven children.
Gooseberry Jam. — Take the tops and
stalks from some light-coloured goosebemes,
i-ather under-ripe, and allow one pound of loaf
sugar, and the finely-grated lind and juicx) of
half a lemon, to every pound of fruit. Put the
ben-ies into a saucepan, strew the sugar, &c.,
over them, add a little water✪ Gooseberry Jam, to pi-event burn-
ing, bring them to a boil, and skim carefully.
When the jam has boiled about a quarter of an
hour, put a little on a cold plate. If it jellies,
even slightly, it may be taken from the fire,
and poured into jai's. Probable cost, 7d. or 8d.
per pound.
Gooseberry Jam, Green,~AUow a
pound of sugar and half a pint of water to
every pound of fruit. Boil the sugar and water
together for fifteen minutes. Skim carefully,
put in the gooseberries, and let them simmer
gently, stirring all the time, until the jam will
set when a little is put on a plate. This will be
in about forty-five minutes after it has come to
the boil. Pour into jars.' Cover with brandied
or oilo<l paper, and place tissue paper, dipped in
strong gum-water, or in white of eg'^, over the
jai-s. On an average, a pound of jam may bo
obiaincd from a pound of fruit. Probable cost,
fid. per pound.
Gooseberry Jam., Green (another way) .
— Cut the stalks and tops from three jJounds of
grc>en goosebemes. Bruise them slightly, put
them into a presei-ving-pan, and let them boil
for seven or eight minutes, stirring all the time,
to prevent them sticking to the pan. ]\Iix with
them two pounds and a half of powdered loaf
sugar, bring them quickly to the boil, then
simmer them gently for three-quarters of an
horn'. A pound of jam may be obtained fiom
about a pound ©f fruit. Probable cost, 7d. or
8d. per pound.
Gooseberry Jam, Green (another way).
Page 625 · 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
Gooseberry Dumpling.— Line a plain round basin or mould with a good suet crust {see Crust, Suet). Pick the tops and stalks from as many gooseberries as will fill it, strew some moist sugar over the top, and cover with the paste. Pinch in the sides securely, to prevent the juice escaping, and tie in a floured cloth. Plunge the pudding into boiling water, and boil for two or three hours, according to the size of the pudding. Probable cost, lOd. for a pudding large enough to fill a (^uart mould. Sufficient for six or seven persons.
Gooseberry Fool. — Take the tops and
stalks from a pound of green gooseberries, and boil them witli three-quarters of a pound of sugar and a cupful of water. When quite soft, press them through a coarse sieve, and mix with them, very gradually, a pint of milk ; or cream, if a richer dish is required. Servo when cold. This old-fashioned dish is wholesome and inexpensive, and, when well made, very agreeable. Time, about twenty minutes to boil the fruit. Probable cost, 9d. for this quantity if made with milk. Sufficient for six or seven children.
Gooseberry Jam. — Take the tops and stalks from some light-coloured gooseberries, rather under-ripe, and allow one pound of loaf sugar, and the finely-grated rind and juice of half a lemon, to every pound of fruit. Put the berries into a saucepan, strew the sugar, &c., over them, add a little water, to prevent burning, bring them to a boil, and skim carefully. When the jam has boiled about a quarter of an hour, put a little on a cold plate. If it jellies, even slightly, it may be taken from the fire, and poured into jars. Probable cost, 7d. or 8d. per pound.
Gooseberry Jam, Green,~AUow a pound of sugar and half a pint of water to every pound of fruit. Boil the sugar and water together for fifteen minutes. Skim carefully, put in the gooseberries, and let them simmer gently, stirring all the time, until the jam will set when a little is put on a plate. This will be
in about forty-five minutes after it has come to the boil. Pour into jars.' Cover with brandied or oiled paper, and place tissue paper, dipped in strong gum-water, or in white of egg, over the jars. On an average, a pound of jam may be obtained from a pound of fruit. Probable cost, fid. per pound.
Gooseberry Jam., Green (another way) . — Cut the stalks and tops from three pounds of green gooseberries. Bruise them slightly, put them into a preserving-pan, and let them boil for seven or eight minutes, stirring all the time, to prevent them sticking to the pan. ]\Iix with them two pounds and a half of powdered loaf sugar, bring them quickly to the boil, then simmer them gently for three-quarters of an horn'. A pound of jam may be obtained from about a pound of fruit. Probable cost, 7d. or 8d. per pound.
Gooseberry Jam, Green (another way).
Records on this page
Gooseberry FoolGooseberry Jam, GreenGooseberry Jam