Gooseberry Sauce
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 41. The excerpt below is the record exactly as published.
GOOSEBERRY SAUCE. Clean and blanch for a few minutes in a stewpan one pint of green gooseberries; strain off the water through a colander, rub them in the usual way through a sieve into the stewpan again, add two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.