Canned Gooseberries
From The Institute cook book, 1913
Serves 12
Green gooseberries may also be canned like rhubarb without sugar and sweetened when used.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 138. The excerpt below is the record exactly as published.
CANNED GOOSEBERRIES 6 quarts berries 3 pints sugar 1 pint water
Cook this with the app: pantry check, scaling, and the assistant.