Recipe Manuscript

To Make White Goosbery Or White Coron Gelly

Name: To Make White Goosbery Or White Coron Gelly
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 12
Cuisine: European
Ingredients: 3 liters white gooseberries (or substitute with white currants for 'white coron'); Caster sugar (double refined) – 225g per 140ml gooseberry juice

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

To Make White Goosbery Or White Coron Gelly

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make White Goosbery Or White Coron Gelly

"Take half a peck of Peall Goosberys & wipe them & press them with your fingers all the meat from the skin & strain the meat thorow a Cloan thin Cloth & to every Gill of juce take half a pound of dubblerefined suger beat & serfed & dryed att the fire & boyle it a bout a quarter of an hour or 2 up & scum it a little then take it of & lett it be half could then glass it up after the same manor you may do White Corons"

Note on the Original Text

Early 18th-century recipes were concise, relying on the assumed knowledge and experience of the cook. Measures like 'half a peck' and 'gill' were based on local or household standards rather than precision. The use of archaic spellings like 'goosberys', 'juce', and 'boyle' offers a delightful window into linguistic evolution. Instructions of the period rarely listed precise times or temperatures, instead focusing on results—such as the texture of the jelly or the appearance of scum. The headnote mentioning 'after the same manor you may do White Corons' suggests flexibility and adaptation was expected of historical cooks.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates from 1707 and is attributed to Rachel Kirk. At this time, English households often produced their own preserves and jellies as both a means of preserving summer fruit and as a luxurious treat for the winter months. The 'white goosbery' would have been a favoured variety in English gardens, and double-refined sugar was a prized, expensive ingredient reflecting the cook's status. The meticulous method and emphasis on clarity and purity of both juice and sugar speak to the 18th-century English preference for beautiful, crystalline jellies—perfect for showing off at table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have used large ceramic or wooden bowls for preparing the fruit, muslin or a very fine linen cloth for straining, and a wooden or silver spoon for skimming. Boiling would have been done over an open hearth using a copper or brass preserving pan. Jars or glass pots, carefully cleaned and dried, served to store the finished jelly. A warm oven or a fire was used to dry the sugar, as humidity could cause lumps or spoilage. Glass jars were often sealed with parchment and wax.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

6 pints white gooseberries (or substitute with white currants for 'white coron')
Caster sugar (double refined) – 8 oz per 5 fl oz gooseberry juice

Instructions

Begin by taking about 6 pints (half a peck) of ripe, white gooseberries.
Rinse them well, then gently squeeze them with your fingers to separate the juicy flesh from the skins.
Place the pulp in a fine muslin or cheesecloth and squeze to extract as much clear juice as possible.
To each 5 fl oz (1 gill) of gooseberry juice, add 8 oz of double-refined (superfine or caster) sugar.
For best results, dry the sugar slightly by spreading it on a tray and warming it in a low oven.
Combine the juice and sugar in a saucepan and bring gently to a simmer.
Let the mixture boil for about 15-30 minutes, removing any foam (scum) that forms on top with a spoon.
Once it has thickened slightly, take the pan off the heat and allow the jelly to cool untill just warm.
Pour into sterilized glass jars to set.
A similar method works well for white currants (corinths) too.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 20 minutes to prepare the gooseberries and juice, and then another 15 to 30 minutes to simmer the mixture. Each serving has about 120 calories, and this recipe makes about 12 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.