Large Sweet Green Gooseberries

(1) Weigh equal proportions of sugar and of fruit; with a penknife slit the gooseberries on one side, and take out all the seeds; put them into a preserving pan with cold water, scald them; pour off the water when cold; put over and under them vine leaves, with more cold water; set them over the fire to green. Clarify the sugar; put the gooseberries into a deep jar, and pour the boiling sirup over them; in two days pour it off, boil, and put it over the fruit; repeat this till the sirup becomes thick, then put them into small jars.

Large Sweet Green Gooseberries

(2) Gather the largest-sized gooseberries, and allow an equal quantity of pounded loaf sugar; cut the gooseberries in half, and take out the seeds; wet the sugar with a little water, and put all together into a preserving pan; carefully stir and scum them, and boil them till the sirup is clear and the fruit soft.

Gooseberries

The tops and tails being removed from the gooseberries, allow an equal quantity of finely-pounded loaf sugar, and put a layer of each alternately into a large deep jar; pour into it as much dripped currant juice, either red or white, as will dissolve the sugar, adding its weight in sugar; the following day put ail into a preserving pan and boil it.