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Miss Caldwell's book, 1757-1790
Page 77
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(77) To make Curran Jelly Take the largest and Ripest Currans, & let the juice Run from them through a Jelly bag, then to every pint of Juice take a p.d & quarter of Loaf Sugar, dissolve it in your pan, & when it is boil'd Clear put in your Juice of Currans, & keep it well Skimm'd for a quarter of an hour & then it will Jelly, then put it in your Glasses and Cover it as Before. Goose-berry Jelly is done the same way. Rasberry Jelly is made the same way Only to put a little Juice of Currans to it, to make it a Strong Jelly
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(77) To make Curran Jelly Take the largest and Ripest Currans, & let the juice Run from them through a Jelly bag, then to every pint of Juice take a p.d & quarter of Loaf Sugar, dissolve it in your pan, & when it is boil'd Clear put in your Juice of Currans, & keep it well Skimm'd for a quarter of an hour & then it will Jelly, then put it in your Glasses and Cover it as Before. Goose-berry Jelly is done the same way. Rasberry Jelly is made the same way Only to put a little Juice of Currans to it, to make it a Strong Jelly
Szathmary Culinary Manuscripts and Cookbooks
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