Gooseberry Jam
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost is 7d. or 8d. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 625. The excerpt below is the record exactly as published.
Gooseberry Jam. — Take the tops and stalks from some light-coloured goosebemes, i-ather under-ripe, and allow one pound of loaf sugar, and the finely-grated lind and juicx) of half a lemon, to every pound of fruit. Put the ben-ies into a saucepan, strew the sugar, &c., over them, add a little water
Cook this with the app: pantry check, scaling, and the assistant.