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American cookbook, 1900
Page 61
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Put all through a jelly bag then boil the juice, with a pound of white sugar to a pint of liquid, as long as you would boil currant jelly. Clear Apple Jelly A peck of well wiped [Keswick?] codlins, quarter them, take out the cores, but do not peel them. Add to these [2?] quarts of water in an earthen or stone jar. Tie them over, set them in a kettle of hot water on the stove for seven or eight hours till well cooked, then pour them into a jelly bag & let them drip all night.
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Put all through a jelly bag then boil the juice, with a pound of white sugar to a pint of liquid, as long as you would boil currant jelly. Clear Apple Jelly A peck of well wiped [Keswick?] codlins, quarter them, take out the cores, but do not peel them. Add to these [2?] quarts of water in an earthen or stone jar. Tie them over, set them in a kettle of hot water on the stove for seven or eight hours till well cooked, then pour them into a jelly bag & let them drip all night.
Szathmary Culinary Manuscripts and Cookbooks
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