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Bethune Family recipe book, October 22, 1826
Page 41
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a pound of loaf sugar put the sugar into a preserving pan with as much Water as will dissolve it boil and skim it well then put in the Goosberries let them boil a little and set them be till the next day then boil them till they look clear and the Syrup thick put them into pots with brandy paper 15 Currant Jelly Take the juice of Currants when quite ripe measure boil and scum it To every pint of juice put a pound of loaf sugar well beaten and sifted. The sugar must be made as hot as possible and the juice poured boiling hot over the sugar to be
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a pound of loaf sugar put the sugar into a preserving pan with as much Water as will dissolve it boil and skim it well then put in the Goosberries let them boil a little and set them be till the next day then boil them till they look clear and the Syrup thick put them into pots with brandy paper 15 Currant Jelly Take the juice of Currants when quite ripe measure boil and scum it To every pint of juice put a pound of loaf sugar well beaten and sifted. The sugar must be made as hot as possible and the juice poured boiling hot over the sugar to be
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