Method

Around July 8, gather unripe, or even completely green, gooseberries of those varieties that would be green or white when ripe. Half fill a basin with the berries and fill up with water. Cook until tender enough to be rubbed through a fine sieve. Transfer them to a sieve, let the juice drain off, and rub the fruit pulp through the sieve while it is still hot. Measure the sieved pulp and, for every 2 glasses, add 1 heaping glass sugar. Beat with a spatula until it turns pale. To lighten and whiten the mixture, add one very fresh egg white for every 4 glasses of sieved purée. Divide into boxes and dry as indicated for apple confections and lingonberry pastilles.

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