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 Preserve - Bar le Dug Jelly
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Add red currant juice for color.
A modern interpretation · AI-generated from the original record
Ingredients
- for each pound of berries
- one pound of sugar
Method
Take unripe berries, remove tops and stems, cut and remove seeds.
Boil with sugar until clear and beginning to jelly.
Fill into glass tumblers and cover.
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 PRESERVE— BAR LE DUG JELLY. Take the berries before they are ripe, either red or green. Remove tops and stems. Cut the berries and remove the seeds. Take for each pound of berries one pound of sugar. Boil slow till the fruit is perfectly clear and begins to jelly (about thirty minutes
Cook this with the app: pantry check, scaling, and the assistant.