|
|
 Very large gooseberry. Green but the skin turning white and transparent when ripe. Developed before 1860, this, the classic English gooseberry, became hugely popular after excise duty was abolished on sugar in 1874, especially with amateur growers, who at one time had 170 clubs devoted to the fruit.  Gooseberry bush The Fruit Grower’s Guide, c1891 See also: Bacon Chops with Gooseberry Sauce Baked Mackerel with Gooseberry Careless Gooseberry Champagne Fruit Curd Goosberry Wine Gooseberry and Elderflower Jelly Gooseberry Champagne Gooseberry Chutney Gooseberry Crumble Gooseberry Custard Gooseberry Fool Gooseberry Hops Gooseberry Jam Gooseberry Ring Gooseberry Sauce Gooseberry Tart Gooseberry Vinegar Gooseberry Wine Green Goose Mackerel with Gooseberry Oldbury Tart  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |