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Compote of Gooseberries


Syrup; to 1 pint of syrup allow nearly a quart of gooseberries.


Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out, and plunge them into cold water, with which has been mixed a tablespoonful of vinegar, which will assist to keep the fruit a good colour. Make a pint of syrup, and when it boils, drain the gooseberries and put them in; simmer them gently until the fruit is nicely pulped and tender, without being broken; then dish the gooseberries on a glass dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold.

Time: About 5 minutes to boil the gooseberries in the syrup; 3 minutes to reduce the syrup.

Sufficient: a quart of gooseberries for 5 or 6 persons.

Seasonable in June.


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The Book of Household Management (1861).

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