Gooseberry Sauce
From Cookery and housekeeping, 1882
Serves 4
Serve with mackerel or as a substitute for apple sauce.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 117. The excerpt below is the record exactly as published.
Gooseberry Sauce. Take a pint of green gooseberries, remove the tops and stems, wash them, and stew for half an hour, or till quite tender, in just enough water for the stewing process to take place. When the gooseberries are soft, pass the pulp through a sieve, add sugar enough to give softness, but not to be perceived in the sauce. Mix in some butter and breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.