The 1901 Cookbook Archive
No. 3794 — Gooseberry Marmalade, Thick Preserve or Purée
English historical translation of Molokhovets recipe No. 3794 from the 1901 Russian cookbook, retaining original methods and measures.
Sort the ripest gooseberries, put in a preserve pan with ½–1 glass water and simmer gently, stirring and crushing the fruit constantly.
When soft, rub through a sieve. For each pound purée use ½–1 pound honey or sugar.
Continue cooking with stirring until thick and beginning to set on a spoon held over ice.
Transfer to a pot or jar, cool, tie and keep cold. Use in sweet pies and cakes.
Historical editorial note: The historic setting test and storage conditions do not establish modern preservation safety.
Original source: Read Russian recipe No. 3794. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.