Recipe Manuscript

To Preserve Green Goosberrys

Name: To Preserve Green Goosberrys
Prep time: PTPT45M
Cook time: PTPT30M
Yield: 8
Cuisine: European
Ingredients: 500g fresh large green gooseberries (firm and slightly underripe); 2–3g food-grade rock alum (or omit if unavailable; use a pinch of baking soda as a substitute for color, though not traditional); 1kg white caster sugar, divided (or superfine sugar); Juice of 1/2 lemon (about 15ml); Cold water (enough to cover gooseberries and make syrup)

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Advanced Dessert Snack

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Preserve Green Goosberrys

"Take the largest ambor goosberrys you can gett prick of the tops & gather them with long stalks slit them on the side & pick out all the seeds throw them into could watter as you doe them scold them on a slow fire with Charcoal fill of the same watter you scold them in & a bigness of a nut as much rock alam as the — will ly on a farthing when they are green take them out & put them into could watter then take their wight of suger dubble refined make it into a thin sirrop & put them into it & lett them lye till the next day lett them boyle half a quarter of an hour on a slow fire then lett them stand 2 days in the sirrop again & put in half the wight of suger to them again boylen very fine put in the juce of a lemon & let them just boyle then take them up on a plate & lye them one by one in your glase with the stalks up then boyle up your sirrop till it be pretty high & power it upon them then take care to cover them before they be could"

Note on the Original Text

The recipe is written in the informal, non-standardized style typical of early modern English household manuscripts: inconsistent spelling ('could' for 'cold', 'scold' for 'scald', 'boyle' for 'boil'), and lack of measurements other than by weight or 'the bigness of a nut'. Instructions are sequential but sometimes vague, reflecting an assumed level of experience with kitchen methods. Many such recipes lack precise times or temperatures, focusing instead on visual cues ('when they are green') and touch. This style relies on the cook's intuition and familiar kitchen rhythms, making adaptation both a challenge and an adventure for the modern reader.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Rachel Kirk's 1707 household manuscript, imagined as part of the English tradition of fruit preserving in the early 18th century. At the time, preserves like these were a practical way to extend the short season for gooseberries, a beloved fruit in England, and also served as festive table decorations and gifts. The use of rock alum and painstaking processes to preserve color and clarity reflects the era's status-conscious fascination with confectionery art and the desire to showcase both household skill and affluence. Manuscripts such as these were usually compiled by well-off women as both personal records and reference for household servants.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the past, this recipe would have been made using a brass or copper preserving pan, as these conducted heat evenly—a prized asset for preserves. The slow, even heat would have come from a charcoal brazier rather than an open hearth, allowing better temperature control for delicate green fruits. Other essential tools were a paring knife for slitting the berries, perhaps a quill or needle for removing seeds, and simple wooden or silver spoons. Glass jars (then, more likely, stoneware or glazed ceramic pots) were used for final storage, sealed with waxed paper or cloth and twine.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

30 mins

Servings

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 large green gooseberries (firm and slightly underripe)
0.07–0.1 oz food-grade rock alum (or omit if unavailable; use a pinch of baking soda as a substitute for color, though not traditional)
2 lb 3 oz white caster sugar, divided (or superfine sugar)
Juice of 1/2 lemon (about 1 tbsp)
Cold water (enough to cover gooseberries and make syrup)

Instructions

Begin by selecting the largest green gooseberries you can find—ideally, firm and slightly underripe.
Remove the tops and stems, leaving a portion of the stalk attached for presentation.
Make a small slit on the side of each berry and carefully remove the seeds with a toothpick or skewer.
Place the prepared berries in cold water to prevent discoloration as you work.
Next, gently simmer the gooseberries on a low heat using a double boiler or heavy-bottomed saucepan, traditionally over charcoal, for more control.
Use just enough water to cover them and add a small piece (about the size of a hazelnut, approx.
0.07–0.1 oz) of food-grade rock alum to help preserve their color and firm texture.
Once the berries turn a vivid green, immediately transfer them to fresh cold water to halt the cooking process.
Weigh the blanched gooseberries and prepare an equal weight of white caster sugar.
Dissolve the sugar with an equal measure of water to make a thin syrup.
Add the drained gooseberries to the syrup and let them rest overnight in the refrigerator.
The next day, gently bring the mixture to a simmer and cook for about 7 minutes.
Let the fruit stand in the syrup for another two days (refrigerated), then add half of the original sugar weight again and cook until the syrup thickens and the berries become translucent.
Finish by adding the juice of half a lemon, bringing it briefly to a boil.
Using a slotted spoon, arrange the preserve in sterilized glass jars, stems upward for effect.
Boil the remaining syrup until thickened, then pour over the berries to cover.
Seal the jars while still hot.

Estimated Calories

210 per serving

Cooking Estimates

It takes about 45 minutes to prepare the gooseberries by trimming, deseeding, and blanching them. Actual cooking, including simmering and boiling, is around 30 minutes. Most of the waiting time is resting the fruit in syrup over several days. Each serving contains roughly 210 calories due to the sugar. This recipe makes about 8 servings.

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.