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Anne Bayne booke [of recipes] circa 1700
Page 126
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(126) To make pomgranat Jelly Take 3 pared Lemons. cut of all the white rind & shred it well with your knife. take out all the Juice & put it to as much water as you have Juice then sweeten it with double [refined?] sugar. strain it into your pan. & let it boile keeping it stiring all the time. then beat the white of 2 Eggs & put to them strain it all againe so set it on the fire. & let it boile then put in your colour which must be a little Carmine with a little Cream of Tartar stir it well in over the fire. there will a white skin rise which you must take of carefully. then put it into Chinay Cups. if you please may put in a few pomgranat seeds & give them a boile in it. that you may truly call it pomgranat Jelly. after it is in your pots or glasses let it stand all night. & the next day it will Jelly.
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(126) To make pomgranat Jelly Take 3 pared Lemons. cut of all the white rind & shred it well with your knife. take out all the Juice & put it to as much water as you have Juice then sweeten it with double [refined?] sugar. strain it into your pan. & let it boile keeping it stiring all the time. then beat the white of 2 Eggs & put to them strain it all againe so set it on the fire. & let it boile then put in your colour which must be a little Carmine with a little Cream of Tartar stir it well in over the fire. there will a white skin rise which you must take of carefully. then put it into Chinay Cups. if you please may put in a few pomgranat seeds & give them a boile in it. that you may truly call it pomgranat Jelly. after it is in your pots or glasses let it stand all night. & the next day it will Jelly.
Szathmary Culinary Manuscripts and Cookbooks
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