Method

Boil green gooseberries until they are soft, as indicated, and strain the berries. Take rosebuds that are blossoming, cut off [and discard] the white ends of the petals, strew 2–3 handfuls of petals into a teapot, and cover with boiling water. After the petals have settled, take ½ glass of this rose infusion and 1 glass of gooseberry juice, sprinkle on 2 glasses fine sugar, and reduce almost to the midpoint of the two marks, as indicated in the Remarks.

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