Gooseberry Sauce
From With a saucepan over the sea, 1902
Serves 4
Best served with mackerel.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 23. The excerpt below is the record exactly as published.
GOOSEBERRY SAUCE. (England. For mackerel.) Trim and mash a pound of green gooseberries, add sugar to flavor, a spoonful of cornstarch, and the juice of a lemon. Cook 10 minutes, add a pinch of cinnamon and a spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.