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Toppings  | Time: 3/4 hour to simmer the gooseberries without the sugar; 3/4 hour to boil the juice.
Seasonable in July.
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Ingredients
- Gooseberries
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to every pint of juice allow 3/4 lb. of loaf sugar
| Directions
Put the gooseberries, after cutting off the tops and tails, into a preserving-pan
Stir them over the fire until they are quite soft
Strain them through a sieve
To every pint of juice allow 3/4 lb. of sugar
Boil the juice and sugar together for nearly 3/4 hour, stirring and skimming all the time
If the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots.
Cover each of the pots with an oiled paper, and then with a piece of tissue-paper brushed over on both sides with the white of an egg
Label the pots, adding the year when the jelly was made, and store it away in a dry place |
Source: The Book of Household Management by Isabella Beeton (1859)
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Fish Sauce
