vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Sauce
From The new practical housekeeping, 1890
Serves 4
A little pounded sugar can be added to reduce acidity.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 93. The excerpt below is the record exactly as published.
Gooseberry Satccs. — Boil one pint green gooseberries in water until quite tender ; strain them, and rub them through a sieve. Put into a saucepan three tablespoons French White Sauce, or veal gravy will do, with two tablespoons butter and seasoning of salt, pepper and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.