grossulin

From Grossularia (“subgenus of Ribes including gooseberries”) +‎ -in, coined by Nicolas-Jean-Baptiste-Gaston Guibourt, who thought it formed by fermentation of currant juice.

grossulin (uncountable)

1. (obsolete, historical) A vegetable jelly, now known as pectin, found in tamarind, currant, gooseberry, and other fruits.

• bassorin, pectin

• “grossulin”, in OneLook Dictionary Search.
• “grossulin”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.