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To Keep Red Gooseberries

From Mrs. Crowen's American lady's cookery book (1847).

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A historical recipe

Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a pound of sugar
  2. a gill of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Pick gooseberries when fally ripe, and for each quart, take quarter of a pound of sugar and a gill of water, boil together until quite a syrup, then put in the fruit and continue to boil gently for fifteen minutes ;
  2. then put them into small stone jars ;
  3. when cold cover them close ;
  4. keep them for making tarts or pies.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source not stated by archive.org
Credit

From Mrs. Crowen's American lady's cookery book (1847), printed page 204, digitised by the Internet Archive: https://archive.org/details/mrscrowensameric00crow_0

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.