Gooseberry Jelly
From Cassell's dictionary of cookery, 1892
Serves 9
Improvement: add currant juice.
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 627. The excerpt below is the record exactly as published.
Gooseberry Jelly.— Choose ripe, and perfectly sound gooseberries, gathered on a diy day. Pick them, put them into a preserving- pan, and simmer them gently until they yield their juice readily. Strain them through a sieve, and afterwards through a jelly-bag, but on no account squeeze the fruit. If left moist the gooseberries may, with the addition of some sugar and a few red cui-rants, be made into jam, for puddings, &c. ; or it may be made into goosebeny paste {tfcc Gooseberry Paste). Weigh the juice, boil it quickly for a quarter of an hour, then add three pounds of pounded loaf sugar to every four pounds of juice. When the sugar is dissolved, boil together for five minutes, then pour into jars, and cover securely. It is a great improvement to add a pound of red or white cm-rant j uic
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.