Gooseberry Jam, for Tarts
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Requires long boiling to keep.
Presented as published in 1900. 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 frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 10. The excerpt below is the record exactly as published.
Gooseberry Jam, for Tarts. Put twelve pounds of the ripe red hairy gooseberries, gathered in dry weather, into a preserving pan with a pint of currant juice ; let them boil pretty quick ; beat them with a spoon; when they begin to break, put to them six pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.