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Dessert

Gooseberry Cheese

A preserved cheese made from boiled gooseberries and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Gooseberry Cheese

Ingredients

Directions

Prepare the fruit

  1. Remove tops and tails from gooseberries.

  2. Place gooseberries in a jar, cover, and boil in water until they can be easily pulped through a fine sieve.

Make the cheese

  1. Add ¼ pound loaf sugar to the juice and stir.

  2. Boil and skim for 20 minutes.

  3. Pour into saucers or small plates and dry before the fire.

  4. Once dry, store between folds of white paper.

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 fruit pulp and natural pectin that set the cheese once cooked down.
Loaf sugar
Sweetens the pulp and helps it thicken and set into a firm, sliceable paste.

The step that matters

Boil and skim for 20 minutes. Sugar and fruit pulp must be cooked long enough to reach a thick, set consistency; boiling concentrates the sugar and pectin so the cheese firms as it dries. Skimming removes foam so the finished paste stays clear and smooth.

“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.

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