Gooseberries, Dried, for Winter Dessert

Ingredients

• two pounds of large ripe gooseberries
• a pound of sugar
• a pint of water

Method

1. 1

   Cut tops from gooseberries, simmer in syrup for 10-15 minutes, drain, dry on a sieve, and store in tin boxes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 622. The excerpt below is the record exactly as published.

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, Green, To Preserve "Whole. — Pick the tops and stalks from some large green gooseberries, put them on the fire, in a saucepan of cold water, and let them simmer gently until they are tender, but un- broken. Throw them into cold water, and for every three-quarters of a pound of fruit make a syrup with a pound of loaf sugar and a pint of water

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