Gooseberry Sauce
From The book of plain cooking, 1904
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 35. The excerpt below is the record exactly as published.
Gooseberry Sauce Top and tail some green gooseberries, and put them in a saucepan with sufficient water to cover them, and cook till tender. Then mash them with a small piece of butter and a squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.