Gooseberry Tart

Ingredients

• one pound of gooseberries
• one pound of white sugar
• half a pint of water

Method

1. 1

   Make a syrup with sugar and water, then stew gooseberries until done but whole.

2. 2

   Store in scalded quart bottles.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 113. The excerpt below is the record exactly as published.

one pound of gooseberries allow one pound of white sugar ; make a sirup of the sugar with half a pint of water to five pounds of fruit, and stew them together until the berries are done through, but still whole ; half an hour will be time enough to allow, and the color is best preserved by keeping the fruit uncovered. For winter use, fill quart self-sealing bottles that have been scalded just before the fruit is put into them with water directly from the kettle ; fill to the very brim, seal up tight, and either wrap in thick paper or keep on a shelf in a dark closet. Old-fashioned house- keepers used to put gooseberries away in clean, dry black glass bottles, filling them up with the raw fruit fresh from the garden. If in a few days the berries were found to be shrunken, more were added, the cork driven in tight and sealed, and the bottle stored in a cellar. This plan is still followed with success, and gooseberry tart

Cook this with the app: pantry check, scaling, and the assistant.