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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 5
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turning them every Day till they are dry; the 3d time of turning them you may lay them on a sieve if you please; when they are pretty dry place them in a box with paper between every layer To Preserve Gooseberries Take white gooseberries, stamp & strain them; then take the largest white gooseberries when they just begin to turn; stone them & to every 1/2 # of them put a # of loaf sugar beaten very fine, 1/2 # of the juice of those which are strained (but let it stand till all are settled & very clear) & 6 spoonfulls of water; set them on a clear fire, boil them as fast as you can up to the top of the pan; when you see the sugar as it boils look clear, the are enough; which will be in less than half a quarter of an Hour; put them in pots or glasses; paper them
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turning them every Day till they are dry; the 3d time of turning them you may lay them on a sieve if you please; when they are pretty dry place them in a box with paper between every layer To Preserve Gooseberries Take white gooseberries, stamp & strain them; then take the largest white gooseberries when they just begin to turn; stone them & to every 1/2 # of them put a # of loaf sugar beaten very fine, 1/2 # of the juice of those which are strained (but let it stand till all are settled & very clear) & 6 spoonfulls of water; set them on a clear fire, boil them as fast as you can up to the top of the pan; when you see the sugar as it boils look clear, the are enough; which will be in less than half a quarter of an Hour; put them in pots or glasses; paper them
Szathmary Culinary Manuscripts and Cookbooks
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