Gooseberry jelly from Cookbook for School and Home (1900): 4 l gooseberries are boiled with 1 l water until the berries fall apart, strained, the juice boiled with 1 kg sugar per liter and ½ vanilla pod over low heat until it gels, like redcurrant jelly.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 292 (falt i det fri)
Stikkelsbær har godt med pektin, særlig når de kokes til de går i stykker, og gir en fast, klar gelé. Vaniljen mildner den friske syrligheten. Oppskriften henviser til ripsgelé for selve innkokingen.
Boil the berries until they fall apart
Boil the cleaned gooseberries with the water until the berries fall apart.
Strain the juice
Strain off the juice and measure it.
Boil to a jelly
For each liter of juice, add 1 kg sugar and the vanilla. Boil over low heat and skim. Treat further as for redcurrant jelly: boil until the jelly test sets.
Fill into glasses
Fill the finished jelly into clean glasses and seal.
Bærmengden er angitt i liter (volum), slik originalen gjør. Sukker er 1 kg per liter silt saft. «Som ribsgelé» er utdypet til koking med skumming og geléprøve.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
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