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Gooseberries In Jelly

(Confectionary.) - (The Lady's Own Cookery Book)

Make as much thick syrup as will cover the quantity of gooseberries you

intend to do; boil and skim it clear: set it by till almost cold. Have

ready some green hairy gooseberries, not quite ripe, and the skins of

which are still rather hard; cut off the remains of the flower at one

end, leaving the little stalk on at the other; with a small penknife

slit down the side, and with the point of the knife carefully remove the

seeds, leaving the pulp. Put the gooseberries into the syrup when

lukewarm; set it on the fire, shake it frequently, but do not let it

boil. Take it off, and let the gooseberries stand all night: with a

spoon push them under the syrup, or cover them with white paper. Next

day set them on the fire, scald them again, but they must not boil, and

shake them as before. Proceed in the same manner a third time. The jelly

to put them in must be made thus: Take three pints of the sharpest

gooseberries you can get--they must be of the white sort--to one pint of

water; and the quantity you make of this jelly must of course be

proportioned to that of the fruit. Boil them half an hour, till all the

flavour of the fruit is extracted; strain off the liquor; let it settle,

pour off the clear, and to each pint add one pound of double-refined

sugar. Boil it till it jellies, which you may see by putting a little

into a spoon or cup. Put a little of the jelly at the bottom of the pot

to prevent the gooseberries from sinking to the bottom; when it is set,

put in the rest of the gooseberries and jelly. When cold, cover with

brandy paper.

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