Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Gooseberry Jam
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- Take ripe berries
- twelve ounces of sugar
Method
Wash and remove tops and stems, crush berries, mix with sugar, boil while stirring until it falls in clots from the spatula.
Put up like other jams.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 2. The excerpt below is the record exactly as published.
GOOSEBERRY JAM. Take ripe berries, wash and remove tops and stems. For each pound of berries take twelve ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.