Gooseberry Paste
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about one hour to boil pulp.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 627. The excerpt below is the record exactly as published.
Gooseberry Paste). Weigh the juice, boil it quickly for a quarter of an hour, then add three pounds of pounded loaf sugar to every four pounds of juice. When the sugar is dissolved, boil together for five minutes, then pour into jars, and cover securely. It is a great improvement to add a pound of red or white cm-rant j uice to every three pounds of goose- beny juice. Gooseberry Jelly, Green.— Cut off the tops and stalks from some ripe gooseberries. Put them into a preserving-ijan, with three- quarters of a pint of water to every pound of fruit, and simmer gently until they are well broken. Strain through a jelly-bag, without squeezing the fruit. Weigh the juice, and boil it rapidly for a quarter of an hour. Mi.x with it an equal weight of loaf sugar, and boil together for twenty minutes. Skim carefully, and pour into jars. Probable cost, 9d. per half-pound jar. Sufficient, a pound of gooseberries will give on an average nearly three-quaiiers of a pint of jelly. Gooseberry, Mock.— Khubarb may be used instead of gooseberries in making sauce for fish. It should be boiled until quite tender, sweetened, pressed through a sieve, and then used in the same way as gooseben-ies. Gooseberry Paste.— ^Vhen the juice has been gently draN^-n from gooseberries for jelly, the fruit may be made into paste for dessert, &c. Weigh the pulp, put it into a preserving-pan, and boil it until it comes up in a mass with the spoon, leaving the saucepan di-y. Lift it from the fire, and mix with it some pounded loaf sugar, allowing half a pound of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.