Name: Gooseberry Pie or Tart
Ingredients: 4 cups gooseberries, washed and stalks removed; ¾ pound sugar (for cooking gooseberries); 1 pound sugar (for juice); Lewis's Condensed Baking Powder (as directed); Pie crust (for lining the plates)

Gooseberry Pie or Tart

Ingredients

4 cups gooseberries, washed and stalks removed
¾ pound sugar (for cooking gooseberries)
1 pound sugar (for juice)
Lewis's Condensed Baking Powder (as directed)
Pie crust (for lining the plates)

Directions

Make the filling

Combine the washed gooseberries with a little water in a saucepan.
Cook until the berries are broken down.
Add ¾ pound of sugar to the cooked gooseberries and cook for a few more minutes.
For the tart, add more water to the berries, strain them, and mix in 1 pound of sugar.
Boil the juice for 15 minutes.

Assemble the pie

Line the pie plates with the crust.
Fill with the gooseberry mixture.
Top with strips or a full crust.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Gooseberries: Provide the main fruit body and tart flavor that the filling is built around.
Sugar: Sweetens the tart fruit and helps thicken the cooked gooseberry mixture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.