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New England cookbook, 1825-1870
Page 85
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Then take out the bag of ginger, put the sugar in a clean preserving kettle and pour the ginger water over it. When the sugar has [all?] melted set it on the fire put in the yellow peal of the lemons and boil and skim it well. then remove the lemon peels, put in the citron and the juice of the lemons boil them in the syrup untill the slices are transparant, when done put the citron and syrup in a cool place two or three days put the slices in your jar and pour the syrup on [lay?] double white [tissue?] [paper?] to [fit?]
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Then take out the bag of ginger, put the sugar in a clean preserving kettle and pour the ginger water over it. When the sugar has [all?] melted set it on the fire put in the yellow peal of the lemons and boil and skim it well. then remove the lemon peels, put in the citron and the juice of the lemons boil them in the syrup untill the slices are transparant, when done put the citron and syrup in a cool place two or three days put the slices in your jar and pour the syrup on [lay?] double white [tissue?] [paper?] to [fit?]
Szathmary Culinary Manuscripts and Cookbooks
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