The 1901 Cookbook Archive
No. 3799 — Dried Gooseberries for Sauce
English historical translation of Molokhovets recipe No. 3799 from the 1901 Russian cookbook, retaining original methods and measures.
Pick very ripe gooseberries and dry them in an oven with extremely gentle heat.
The author adds them to sweet-and-sour red sauce served with beef, calf's feet or calf's head, using them somewhat like raisins.
Before use, scald the dried berries with boiling water and allow them to soften.
Original source: Read Russian recipe No. 3799. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.