The Housekeeper’s Instructor  W.A. Henderson 1792

Take the largest green walnut gooseberries you can get and cut them at the stalk end into four quarters. Leave them whole at the blossom end, take out all the seeds, and put five or six one in another. Take a needleful of strong thread with a large knot at the end; run the needle through the bunch of gooseberries, tie a knot to fasten them together, and they will resemble hops. Put cold spring water into your pan, with a large handful of vine leaves at the bottom; then three or four layers of gooseberries, with plenty of vine leaves between every layer, and over the top of your pan. Cover it fo that no steam can get out, and set them on a slow fire. Take them off as soon as they are scalding hot, and let them stand till they are cold. Then set them on again till they are of a good green, then take them off, and let them stand till they are quite cold. Put them into a sieve to drain, and make a thin syrup thus: To every pint of water put in a pound of common loaf-sugar, and boil it and skim it well. When it is about half cold, put in your gooseberries, let them stand till the next day, give them one boil a-day for three days. Then make a syrup thus: To every pint of water put in a pound of fine sugar, a slice of ginger, and a lemon-peel cut lengthways very fine. Boil and skim it well, give your gooseberries a boil in it, and when they are cold, put them into glasses or pots, lay brandy-paper over them, and tie them up close.