Image: Alex Bray...
Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elme Francatelli (Francatelli 1846)
No. 109. HOW TO MAKE GOOSEBERRY JAM.
Pick ten pounds of ripe gooseberries, put them in a covered pot, with a pint of water, and set them on the fire to boil to a pulp, stirring them frequently, and, when they are thoroughly dissolved, add six pounds of sugar, and stir the whole continuously while boiling on the fire, until the jam is reduced to a rather stiff paste; it must then be poured into gallipots, and, when cold, is to be covered with paper, and tied round with string.
MORE FROM Foods of England...|
The Ten-Year Plan... ● Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 19/07/2021
BUILT WITH WHIMBERRY