Gather the fairest round goosberrys when they are at their full bigness
& before they begin to be soft when they are new gather’d cut off the
black tops and stone them strewing fine Sugar upon them as you Stone
them then to 3 quarters of a pound of stoned goosberrys take a pound
of double refined Sugar finely beaten and lay half of it in the bottom
of your pan then lay in your goosberrys one by one all over upon the
Sugar, then put in y^e rest of your Sugar but keep a Spoonfull or more
of it to Strew upon it in the boyleing then Stamp a few goosberrys the
black being taken off and Strain the juice out of them and of that
juice put in 12 Spoonfulls to this proportion drop it out of the Spoon
all over the Sugar and goosberrys then set them on a very quick fire to
boyle as fast as you can to boyle up to the top of the pan then take
them off and shake the pan and strew on some of the Sugar and presently
set it on the fire again to boyle up then take it off and shake it and
set it on again to boyle fast and when you see the goosberrys look
very clear take them off and when they are a little cold put them up
in glasses take them up with Sirrop for if you take them without the
Sirrop they will not be plump then put them up but let them not be
covered till they are cold you must try to see whether the Sirrop will
jelly before you put them up.