The 1901 Cookbook Archive
No. 3299 — White Gooseberry Jelly
English historical translation of Molokhovets recipe No. 3299 from the 1901 Russian cookbook, retaining original methods and measures.
Gather completely green gooseberries before 15 June. Clean them, place in a preserve pan and add just enough water to cover.
Cook, stirring and pressing the berries with a spoon, until they break down. Pour into a napkin or clean triangular bag of tightly woven linen and suspend from an overturned bench so the juice drains slowly.
Let the juice settle and pour off the clear portion carefully. For each glass juice take 2 glasses fine sugar and cook until nearly halfway between the two measurement marks, as explained in the general note.
For flavour, add some lemon zest and remove it once the jelly is cooked.
Historical editorial note: The measurement marks are part of the historical author's cooking method; the recipe does not supply contemporary safe preservation criteria.
Original source: Read Russian recipe No. 3299. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.