The 1901 Cookbook Archive
No. 3795 — Gooseberry Mors for Airy Pies and Creams
English historical translation of Molokhovets recipe No. 3795 from the 1901 Russian cookbook, retaining original methods and measures.
Gather small unripe gooseberries of any variety, green, red or yellow. Fill a saucepan, add as much water as fits and cook until the berries collapse.
Drain in a sieve, letting the juice run off, then rub the thick fruit residue through the sieve.
The source bottles the purée, corks and seals with resin, lays the bottles on their sides in sand in an icehouse until frost, and then moves them to a dry cellar.
Historical editorial note: The historic fruit purée bottling and cellar storage are not validated modern food-preservation methods.
Original source: Read Russian recipe No. 3795. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.