Spiced Gooseberries

Ingredients

• Head and tail three quarts of gooseberries
• add one pint of vinegar
• a quart and a half of sugar
• a teaspoon of ground cloves
• two tablespoons of ground cinnamon
• half a teaspoon of white pepper
• half a teaspoon of salt

Method

1. 1

   With a little water to cover the bottom of the kettle, stew the gooseberries a few minutes till their fibre is relaxed.

2. 2

   Then add the vinegar, sugar, cloves, cinnamon, white pepper, and salt.

3. 3

   Use a porcelain kettle, and boil the fruit and syrup for thirty or forty minutes over a slow fire.

4. 4

   Seal in bottles or glasses for use.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 197. The excerpt below is the record exactly as published.

SPICED GOOSEBERRIES ' Head and tail three quarts of gooseberries. With a little water to cover the bottom of the kettle stew them a few minutes till their fibre is relaxed. Then add one pint of vinegar, a quart and a half of sugar, a teaspoon of ground cloves, two tablespoons of ground cinnamon, half a tea- spoon of white pepper, and half a teaspoon of salt. Use a porcelain kettle, and boil the fruit and the syrup thirty or forty minutes over a slow fire. Seal in bottles or glasses for use. SPICED GRAPES Pulp the grapes. Boil up the pulp fill the fibre softens and loosens the seeds. To every three quarts of skins and pulp add the syrup described in the foregoing receipt, namely, a pint of vinegar, a quart and a half of sugar, a teaspoon of ground cloves, two tablespoons of ground cin- namon, half a teaspoon of salt, and half a teaspoon of white pepper

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