Red Gooseberry Jelly
From The Ideal cook book, 1899
Serves 2
The surplus fruit, with the addition of some currant juice, can be made into common jam for children, etc.
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 137. The excerpt below is the record exactly as published.
Red Gooseberry Jelly. Make it in the same way as the green, but three-quarters pound of sugar will be sufficient for each pound of juice
Cook this with the app: pantry check, scaling, and the assistant.