Gooseberry Jelly
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 431. The excerpt below is the record exactly as published.
GOOSEBERRY JELLY. Boil six pounds of green, unripe gooseberries in six pints of water (they must be well boiled but not burst too much) ; pour them into a basin and let them stand covered with a cloth for twenty-four hours, then strain through a jelly-bag, and to every pint of juice add one pound of sugar. Boil it for an hour ; then skim it and boil it for a half hour longer with a sprig of vanilla
Cook this with the app: pantry check, scaling, and the assistant.