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Gooseberries for Tarts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gooseberries for Tarts

Ingredients

Directions

  1. Prepare a large sieve and fill it with gooseberries without overlapping.

  2. Hold the sieve in boiling water until the gooseberries look scalded on the outside.

  3. Gently turn the gooseberries onto a cloth and cover them with another cloth.

  4. Repeat the scalding process until all gooseberries are done.

  5. Pick out any bad or broken gooseberries the next day.

  6. Bottle the good gooseberries and fill the bottles with the alum-water used for scalding.

  7. Seal the bottles tightly.

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.

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