To Preserve Gooseberries in Hops
Take large gooseberries, make a small hole in the end and remove the seeds; be careful not to break them. Take fine long thorns or thin skewers and fill the stick of thorn with gooseberries, place in a covered pan, with enough water to cover the fruit, scald, but do not let the water boil, until they are green. Drain them. Have ready a syrup made by boiling whole gooseberries until they break; drain off the water. To 1 pound of hops allow 1½ pounds of granulated sugar; to this add the water and let boil until the hops are clear green; then take them out and lay them on a platter.
Boil the syrup until it is thick. Place the hops in a deep jar, then put in the gooseberries that are on the sticks, cover with syrup, and seal.
Goes well with:
- Real Marshmallow Syrup, a look into a funky, bosky, and deeply odd syrup made from the roots of Althaea officinalis.
- Syrup of Violets, Three Ways — one recipe from 1844, one from 1814, and an even older example of Sirrop of Violetts from 1604.
- Opium syrup. Babies, it was said, cried for the stuff. More likely, the tiny little junkies cried when it was withheld...