This WWI-era Belgian dessert recipe could be a useful way to use up a gooseberry glut.
Thomas Jenner, on the ‘Best Way to Preserve Goose-Berries’
This probably plagiarised mid-C17th recipe seems to be for gooseberry jam, in all but name.
W. M. on Making ‘Gooseberry Fool’
This C17th version of the classic fool is thickened with butter, sugar and egg yolks rather than the usual milk or cream.
Robert May, on Preserving Green Fruits
Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.
John Smith, on Making Gooseberry, Apple or Rhubarb Cream
Here’s a fool-proof dish of stewed fruit, sugar, cream and eggs from a nineteenth century collection of veggie recipes.