No. 3249 — Green Gooseberries, Another Method
English historical translation of Molokhovets recipe No. 3249 from the 1901 Russian cookbook, retaining original methods and measures.
Bring clean water to the boil, then immediately remove the saucepan from the fire and add seeded green gooseberries, gently pushing any floating berries below the surface.
When the fruit turns slightly pale, drain at once in a sieve and pour over iced cold water. Transfer to the coldest water and leave in a cellar for two days, adding ice gently without crushing the berries.
Drain. Make a syrup from half the intended sugar, namely 1 pound sugar and 1 glass water, bring to a boil and add berries. Boil once and remove from the heat.
Sprinkle with one-quarter of the remaining sifted fine sugar and boil again. As the berries rise, take off the heat, sprinkle with ¼ pound sugar and repeat about four times until all sugar is used.
Avoid sprinkling sugar near the edges of the pan so it does not scorch and darken the syrup. After the last addition add the juice of 2 lemons evenly and finish over very gentle heat or embers, skimming but not stirring the fruit; shake the pan instead.
The concluding proportion is 1 pound berries, 2 pounds sugar and 1½ glasses water.