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Gooseberry Paste
Preparation info
- Difficulty
Easy
Appears in
By Eliza Acton
Published 1845
Ingredients
- Pulp of gooseberries,
4 lbs. - Sugar,
1½ lbs.
Method
Press through a sieve the gooseberries from which the juice has been taken for jelly, without having been drained very closely from them; weigh and then boil the pulp for upwards of an hour and
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