Paste Of Gooseberries Or Rasberries
From the treasured pages of Cookbook of 1725
Unknown Author
Paste Of Gooseberries Or Rasberries
"Take your Gooseberries or Rasberries. & put them into a Stone Pot, or in a Bottle of Soothing Water, & let them boil tile the Fruit be tender, then wring out all the liquid Substance from them. Then Strain the Pulp of your Fruit, with the Pap of a roasted Pippin or two. Then put as much Sugar till as It weighs, & boil It to a Marmalado Height, with Stirring of It. & when It is warm work It up with fine Sugar. Tile It come to a perfect Paste, & print It with your Moulds, & so dry them, & you may keep It all the year."
Note on the Original Text
The recipe is written in the direct, almost conversational style typical of early 18th-century manuscripts—intended for literate domestic cooks or household managers familiar with basic kitchen skills. Spelling is idiosyncratic (e.g. 'tile' for 'till', 'Pap' for pulp, 'It' capitalized), reflecting the standards of the day. Measurements were by weight or proportion rather than volume, with the expectation that the cook would adapt quantities flexibly. Terms like 'marmalado height' refer to a consistency rather than a temperature, relying on experience rather than thermometers.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This recipe dates from around 1725, a time when preserving fruit was both a culinary art and a necessity, allowing seasonal fruit delights to be enjoyed through the year. Gooseberries and raspberries were commonly grown and widely used for jellies, pastes, and conserves. The method reflects both medicinal and domestic culinary traditions—paring fruit with apples for natural pectin, using ample sugar for preservation, and setting the paste for long-term storage. These pastes were frequently served as sweetmeats at desserts or given as special treats during the winter months.
The household cook would have used a wide-mouthed stoneware pot or a bottle to simmer the fruit gently in water, placed over a modest fire. Once tender, the fruit was likely strained with a muslin cloth or fine sieve to separate pulp from skins and seeds. Roasting apples would have been done in the ashes or a small oven. Cooking the paste to a firm consistency required a steady hand and an experienced eye, stirring with a wooden spoon. Once ready, the paste would be shaped in wooden, ceramic, or pewter moulds, then dried on racks or cloths in a cool, airy room.
Prep Time
15 mins
Cook Time
25 mins
Servings
24
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb 2 oz fresh gooseberries or raspberries
- 1 cup water (approximate, enough to cover fruit)
- 1–2 medium eating apples (about 7 oz; Cox's Orange Pippin or Granny Smith, roasted)
- Equal weight of white caster sugar to fruit pulp (about 14 oz)
- 2 oz confectioners' sugar (for working into the paste after cooking)
Instructions
- To make Gooseberry or Raspberry Paste, start by placing 1 lb 2 oz of fresh gooseberries or raspberries into a saucepan with enough water to just cover the fruit—about 1 cup.
- Gently simmer the fruit for 10–15 minutes until it softens completely.
- Strain the liquid into a bowl, pressing the fruit well to extract all the juice and pulp.
- If desired, peel, core, and roast 1 or 2 medium-sized eating apples (about 7 oz total; use a variety similar to pippins, such as Cox's Orange Pippin or Granny Smith).
- Mash the roasted apples and combine them with the strained berry pulp.
- Next, weigh the combined fruit pulp.
- Measure an equal weight of white caster sugar (for example, if you have 14 oz pulp, use 14 oz sugar).
- Return the pulp and sugar to a clean saucepan and boil, stirring constantly, until the mixture thickens dramatically and holds its shape—a 'marmalade height' or firm paste stage, which is 221°F by thermometer.
- Once thickened, let the mixture cool to warm, then knead in a little additional sieved confectioners' sugar (about 2 oz) to create a smooth, workable paste.
- Press the paste into small moulds or spread it onto a parchment-lined tray.
- Let it dry at room temperature for several days until firm enough to slice.
- Store in an airtight container and enjoy throughout the year.
Estimated Calories
60 per serving
Cooking Estimates
Preparing gooseberry or raspberry paste takes about 15 minutes to get the fruit ready and roasted, plus about 25 minutes of cooking and combining everything. The recipe yields about 24 small slices, each with around 60 calories. Drying time is extra, but it happens at room temperature after cooking.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes