Gooseberry Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This sauce is similar to apple sauce in Germany.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 96. The excerpt below is the record exactly as published.
gooseberry sauce, or, in other words, plain gooseberry pulp, is sometimes served with boiled mack- erel, and also with various kinds of white meat, such as veal, pork, etc. In Germany, and especially in Eastern Germany, gooseberries whole, as well as gooseberry sauce, are served with various kinds of meat, and seem to take the place of apple-sauce in this country. Gooseberry fool is a mixture of gooseberries, sugar, and cream, which has been sent through a hair sieve. This process of sending the gooseberries through a hair sieve, or, to use a more professional term, passing them through a “tammy,” is an important process, as by this means all those objectionable little pips are got lid of. Cream is really so expensive and so scarce, that very often it cannot be obtained. In making gooseberry fool, the substitute for cream I have mentioned — the mixture of Swiss milk and ordinary milk — will do very well. Bottled gooseberries
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