Compote of Gooseberries

Ingredients

• Choose a quart of large, sound, ripe, green gooseberries
• a tablespoonful of vinegar
• one pound of sugar
• one pint of water

Method

1. 1

   Remove the stems and tops from the gooseberries, throw them into boiling water for two minutes; drain them, let them lie three minutes in cold water containing vinegar to restore their color, and then drain them quite dry.

2. 2

   Make a thick syrup by boiling sugar with water.

3. 3

   As soon as the syrup has boiled about ten minutes, put in the gooseberries, and boil them gently until just tender, about ten minutes.

4. 4

   Pour both fruit and syrup into an earthen or glass dish, cool, and use.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 68. The excerpt below is the record exactly as published.

COMPOTE OF GOOSEBERRIES. 171 get cold. Cut the berries into halves, and lay be- tween them, sprinkling the strata with sugar. Sift sugar on the topmost layer. Slice, and eat with cream. — Marion Harland. The Post , Washington, D. C. Doubtless God might have made a better berry than the strawberry, but, doubtless, God never did. — Dr. Boteler. We may well celebrate it with festivals and music. It has that indescribable quality of all first things, — that shy, uncloying, provok- ing, barbed sweetness. It is eager and sanguine as youth. It is born of the copious dews, the fragrant nights, the tender skies, the plentiful rains of the early season. The singing of birds is in it, and the health and frolic of lusty nature. It is the product of liquid May, touched by the June sun. — Locusts and Wild Honey: John Burroughs. Houghton , Mifflin, <S° Co., Pubs. {By per.) Compdte of Gooseberries. Choose a quart of large, sound, ripe, green goose- berries (cost ten cents), remove the stems and tops, throw them into boiling water for two minutes ; drain them, let them lie three minutes in cold water con- taining a tablespoonful of vinegar to restore their color, and then drain them quite dry. Meantime make a thick sirup by boiling one pound of sugar (cost twelve cents) with one pint of water

Cook this with the app: pantry check, scaling, and the assistant.