Recipe Manuscript

To Make White Goosbery Or White Curron Jelly

Name: To Make White Goosbery Or White Curron Jelly
Prep time: PTPT30M
Cook time: PTPT20M
Yield: 20
Cuisine: European
Ingredients: 9 liters (approx. 4kg) fresh gooseberries or white currants (substitute: red currants if white are unavailable); 225g caster sugar (superfine sugar) per 140ml juice

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack Other

To Make White Goosbery Or White Curron Jelly

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 Curron Jelly

"Take a peck of purell Goosberys & wipe them & pick & press them with yo'r fingers all the meat from the skins then straine the meat thorow a thin cloth & to every Gill of Juse have half a pound of dublorefined suger Poved & dry'd at the fire then boyle your Juse & scum it well & put yo'r suger to it scoldin hott & when your finger is all molted just let it have a boyle or 2 ups & scum it a little then take it of lett it be half could then glass it up --"

Note on the Original Text

The recipe is written in the abbreviated, instructive style typical of early 18th-century manuscripts, assuming familiarity with basic kitchen tasks such as pressing fruit and managing open fires. Spelling is phonetically flexible—'Juse' for juice, 'boyle' for boil, 'scum' for skim—and words blend together. Quantities are given in domestic measures like the peck (about 9 liters) and gill (140ml), while sugar is measured by weight per volume of juice. The text omits many details we expect today, such as the precise cooking times or temperatures, relying on visual and tactile cues such as 'when your finger is all molted.' This reflects a world in which recipes were oral traditions set down in hurried handwriting, meant for readers who already knew their way around a hearth.

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 is drawn from the manuscript cookbook of Rachel Kirk, dating to 1707 in early 18th-century England. Preserving fruits in the form of jellies was a common kitchen practice among middle and upper-class households, both as a sweet treat and a means of extending seasonal abundance. Gooseberries and currants were widely cultivated and valued for their tartness, suitable for creating jewel-like, crystal-clear preserves enjoyed at table or given as gifts.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks would have used a brass or copper preserving pan, a wooden spoon for stirring, and a muslin or fine linen cloth to strain the fruit. The sugar would be dried before the fire on a metal tray or in a gently warmed earthenware dish. Finished jelly would be poured into glass pots or shallow bowls, sometimes covered with parchment or waxed paper. While modern cooks might use stainless steel saucepans and silicone spatulas, the essence of the process remains strikingly similar. Sterilized jars are now standard for storing preserves.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

20 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

2 1/2 gallons (approx. 9 lbs) fresh gooseberries or white currants (substitute: red currants if white are unavailable)
8 oz (1 cup) caster sugar (superfine sugar) per 1/4 pint juice

Instructions

Begin by taking about 2 1/2 gallons (a peck) of fresh, underripe gooseberries or white currants.
Remove stems and tails, then gently squash the berries with your fingers to separate the pulp from the skins.
Strain the resulting pulp through a clean muslin or fine sieve to extract clear juice.
For each 1/4 pint (one gill) of juice, measure out 8 oz (1 cup) of double-refined (superfine or caster) sugar.
Warm the sugar gently in an oven to dry it.
Bring the strained juice to a boil in a saucepan, skimming off any scum that rises to the surface.
Add the hot, dry sugar to the boiling juice, stir well, and continue to heat until the mixture just reaches a boil again.
When the sugar is fully dissolved and the syrup is glossy, skim any foam that appears.
Remove from heat and allow the jelly to cool until just warm.
Pour into sterilized jars or glasses while still fluid.

Estimated Calories

150 per serving

Cooking Estimates

It takes about 30 minutes to prepare the berries, including cleaning, stemming, and juicing them. Cooking the juice and dissolving the sugar takes around 20 minutes. Each serving has about 150 calories. This recipe makes about 20 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.