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Dessert

Gooseberry Moulds

A preserved gooseberry mixture set in moulds after boiling and sugaring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gooseberry Moulds

Ingredients

Directions

Prepare and cook

  1. Pick and wash the gooseberries.

  2. In a pot, combine the gooseberries and water; boil for 30 minutes.

Strain and sweeten

  1. Strain the juice from the berries, reserving half for other uses.

  2. Pass half of the berries through a sieve and add the pulp to the juice.

  3. Return the mixture to the pot and add 1½ pounds of sugar.

Set and cool

  1. Simmer until the mixture is firm, then pour into moulds and let cool.

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
Their natural pectin and acidity help the juice thicken and set as it cooks.
Sugar
Sweetens the mixture and helps it thicken and set as the liquid reduces.

The step that matters

Simmer until the mixture is firm. Pectin and sugar set the mixture only once enough water has evaporated and the concentration is high. Stopping too early leaves the moulds soft and runny, while cooking too long can make them stiff and dense once cooled.

“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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