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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A Gooseberry Tart. PJcke the stalkes of your Gooseberries, and the pips in the toppes: put them in good Paste, with a little greene Ginger, sliced in slices: cast on good store of Sugar, and Rosewater, and so close them.