The 1901 Cookbook Archive
No. 2758 — Gooseberry Compote
English historical translation of Molokhovets recipe No. 2758 from the 1901 Russian cookbook, retaining original methods and measures.
Clean slightly underripe gooseberries and bring them to the boil in water once or twice, then drain in a sieve.
Prepare a syrup, add the cooled gooseberries and bring to a boil a further two times. Pour onto a dish, cool and serve.
To provide
2 pounds, or 4–5 glasses, of gooseberries. ¼–¾ pound of sugar. | Up to ½ vershok of vanilla may be added to the syrup. |
Original source: Read Russian recipe No. 2758. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.