Gooseberry Cheese
From The bride's cook book, 1915
Serves 10
Conserves in which skin and seeds are rejected are most wholesome for children as a spread.
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 97. The excerpt below is the record exactly as published.
GOOSEBERRY CHEESE 6 Pounds Gooseberries % Pound of Syrup (Equal Weight Com Corn Syrup and Sugar) Wash and pick the gooseberries. Put in large pan with about a teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.