Gooseberry Sauce
From Soyer's standard cookery, 1912
Serves 3
Excellent with grilled mackerel and poached fillets of that fish.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 37. The excerpt below is the record exactly as published.
Gooseberry Sauce. Prepare one pint of butter sauce. Meanwhile put one pound of green gooseberries into a small copper saucepan containing boiling water. Boil for five minutes, then drain the goose- berries, and put them in a little stewpan with one-half pint of white wine and three ounces of powdered sugar
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