Gooseberry Sauce
From A guide to modern cookery, 1909
Serves 3
Excellent with grilled mackerel and poached fillets of that fish.
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 28. The excerpt below is the record exactly as published.
GOOSEBERRY SAUCE Prepare one pint of butter sauce, Formula No. 66. Mean- while put one lb. of green gooseberries into a small copper saucepan containing boiling water. Boil for five minutes, then drain the gooseberries, and put them in a little stewpan with one-half pint of white wine and three oz. of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.