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American cookbook, 1886
Page 91
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it boils, & the sugar is dissolved; then boil up quickly, & skim; put in the fruit, and boil gently for twenty minutes, skimming constantly. Lay the fruit in a deep dish or basin, pour the syrup over & let it stand for two days. Put it again into the preserving pan, & boil slowly for a quarter of an hour, skimming if necessary. Lay it in the dish, & the next day, put it into pots, and tie down. Note. The parings (not the outside) may be put into run or brandy - with half a pound of loaf sugar to one pound of parings, & kept for flavouring jellies - cream or punch.
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it boils, & the sugar is dissolved; then boil up quickly, & skim; put in the fruit, and boil gently for twenty minutes, skimming constantly. Lay the fruit in a deep dish or basin, pour the syrup over & let it stand for two days. Put it again into the preserving pan, & boil slowly for a quarter of an hour, skimming if necessary. Lay it in the dish, & the next day, put it into pots, and tie down. Note. The parings (not the outside) may be put into run or brandy - with half a pound of loaf sugar to one pound of parings, & kept for flavouring jellies - cream or punch.
Szathmary Culinary Manuscripts and Cookbooks
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