Gooseberry Paste from Modern Cookery for Private Families by Eliza Acton
Press through a sieve the gooseberries from which the juice has been taken for jelly, without having been drained very closely from them; weigh and then boil the pulp for upwards of an hour and a q...
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Kitchen scale
- Saucepan
- Stove
- Wooden spoon
Ingredients
- Sugar, 1½ lbs.: 20 to 25 minutes.
- Pulp of gooseberries, 4 lbs.:1¼ to 1¾ hour.
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