vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Sauce
From A year's cookery, 1880
Serves 4
This sauce complements fish dishes.
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 A year's cookery (1880) by Phillis Browne, page 172. The excerpt below is the record exactly as published.
Gooseberry Sauce. — Boil unripe gooseberries, drain them, and rub them through a sieve. Add a pat of butter to the pulp, season with sugar and salt
Cook this with the app: pantry check, scaling, and the assistant.