This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A good trade is being done in the district of Hedemarken, in Norway, in gooseberry champagne. It is a well-known fact that more champagne is drunk every year in America alone than is produced in the province from which the wine takes its name. Of course, a large quantity is genuine champagne, but a still larger quantity is made up from cider, gooseberry and rhubarb juice. This gooseberry champagne is remarkably good, and is fast gaining favor in Sweden and the United States; but beer is much preferred by the Norwegians. Made by mashing 40 lbs. of ripe berries in a tub with 4 gallons water, lukewarm; left to steep a day, pulped through a seive; 30 lbs. sugar added and water to make up 11 gals. Add 3 oz. crude tartar, let ferment itself in warm place 2 days, drawn off into 10 gal. keg and stoppered when fermentation ceases, or in 10 or 12 days; is bottled 6 months afterwards.
A very favorite pickle in some parts of France is gooseberries preserved in vinegar. The variety usually pickled is the small red one, pickled before maturity. This pickle suits some people amazingly, but as to me, my teeth are on edge with no likelihood of getting off, by merely writing these lines.
Gooseberry pulp, well sweetened in the stewing, placed in a glass dish, yolk custard poured over, whipped whites on top; cold.
Green gooseberry open pies.
An imitation, like gooseberry champagne; made of 25 lbs. of best red ripe gooseberries and 5 lbs. wild cherries and cherry leaves, all bruised and steeped in 1 gal. gin for two weeks. Filtered through a jelly bag, 3 pts. clear white sugar-syrup added; bottled.