Red Gooseberry Jelly
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 121. The excerpt below is the record exactly as published.
Red Gooseberry Jelly — Make it in the same way as the green, but ^ lb. of sugar will be suf- ficient for each pound of juic
Cook this with the app: pantry check, scaling, and the assistant.