No. 3800 — Gooseberry Pastila
English historical translation of Molokhovets recipe No. 3800 from the 1901 Russian cookbook, retaining original methods and measures.
Gather unripe, even completely green gooseberries around July 8, choosing a variety that remains green or white when ripe.
Fill half a preserving pan with berries, add enough water and bring to the boil until soft enough to rub through a fine sieve.
Drain through a sieve to remove juice, then rub the hot solids through it and measure the resulting purée.
The surviving Russian transcription contains an incomplete phrase concerning proportions for every two glasses of purée. It does state that one fresh egg white may be added for every four glasses of purée to improve its pale, airy texture.
Spread into boxes and dry as for apple pastila in recipe No. 3726 and lingonberry pastila in recipe No. 3833.