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Simple Gooseberry Hops Cooking Recipe

Below is the quick and easy cooking recipe for Gooseberry Hops.

Gather the largest green gooseberries of the walnut kind, and slit the tops into four quarters, leaving the stalk end whole. Pick out the seeds, and with a strong needle and thread fasten five or six together, by running the thread through the bottoms, till they are of the size of a hop. Lay vine leaves at the bottom of a tin preserving-pan, cover them with the hops, then a layer of leaves, and so on: lay a good many on the top, and fill the pan with water. Stop it down so close that no steam can escape, set it by a slow fire till scalding hot, and then take it off to cool. Repeat the operation till the gooseberries, on being opened, are found to be of a good green. Then drain them on sieves, and make a thin syrup of a pound of sugar to a pint of water, well boiled and skimmed. When the syrup is half cold, put in the fruit; give it a boil up, and repeat it thrice. Gooseberry hops look well and eat best dried, and in this case they may be set to dry in a week. But if to be kept moist, make a syrup in the above proportions, adding a slice of ginger in the boiling. When skimmed and clear, give the gooseberries one boil, and pour the syrup cold over them. If found too sour, a little sugar may be added, before the hops that are for drying receive their last boil. The extra syrup will serve the Gooseberry Hops for pies, or go towards other sweetmeats.

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