Groseillée from Modern Cookery for Private Families by Eliza Acton
Cut the tops and stalks from a gallon or more of well-flavoured ripe gooseberries, throw them into a large preserving-pan, boil them for ten minutes, and stir them often with a wooden spoon; then p...
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Cooking tools:
- Stove
- Preserving pan
- Chef's knife
- Wooden spoon
- Fine-mesh sieve
- Mixing bowl
Ingredients
- Sugar, 4 lbs.: 15 minutes.
- ripe gooseberries, boiled 10 minutes.
- raspberry-juice, 1 pint:¾ hour.
- Pulp and juice of gooseberries, 6 lbs.
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