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Gooseberry Sauce (Sauce aux Groseilles)
From Cookery for every household, 1914
Serves 1
Rhubarb Sauce may be made in the same way.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 312. The excerpt below is the record exactly as published.
Gooseberry Sauce (Sauce aux Groseilles) 1 pt. green gooseberries. 1 gill water. 2 oz. sugar. 1 oz. butter. A pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.