Gooseberry Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe by Miss Macpherson.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 85. The excerpt below is the record exactly as published.
Gooseberry Jelly. Cover the gooseberries with water and boil till quite soft, then strain. To each pint of juice use i^lbs. of sugar and boil till it will jelly. Mrs. Hawkesworth. Gooseberry Jelly. £ stone green Gooseberries. 2qts. Water. Boil all together to a pulp, tie in a coarse cloth, and let it drip into a basin all night. Add ilb. sugar
Cook this with the app: pantry check, scaling, and the assistant.