Transcribe
Translate
Frances Collins cookbook, 1825-1846
Page 36
More information
digital collection
archival collection guide
transcription tips
Orange Jelly Squaeze the juice of 12 China oranges and 2 Lemons through a strainer, add to the juice 1/2lb of powdered loaf sugar dissolve an ounce of Isinglass in a very small quantity of water Mix the juice and sugar with the Isinglass, boil it up once, Strain it thru a fine sieve into a Bason then Jarr it into your mould Miss Lucas Damson Jelly Dissolve an ounce of Isinglass in water pour into it a pint of the juice of preserved Damson and the juice of 2 Lemons, sweeten to your taste boil it up altogether and strain into your moulds Miss Lucas Quince Marmalade Pare and Core your quinces as [finely?] as you can and cut them in slices and to every pound put three qrs of a pound of sugar pounded throw half the sugar over the raw quinces set it over a slow fire till the sugar is melted and the quinces tender then put in the rest of the sugar and boil it up pretty quick and keep it
Saving...
prev
next
Orange Jelly Squaeze the juice of 12 China oranges and 2 Lemons through a strainer, add to the juice 1/2lb of powdered loaf sugar dissolve an ounce of Isinglass in a very small quantity of water Mix the juice and sugar with the Isinglass, boil it up once, Strain it thru a fine sieve into a Bason then Jarr it into your mould Miss Lucas Damson Jelly Dissolve an ounce of Isinglass in water pour into it a pint of the juice of preserved Damson and the juice of 2 Lemons, sweeten to your taste boil it up altogether and strain into your moulds Miss Lucas Quince Marmalade Pare and Core your quinces as [finely?] as you can and cut them in slices and to every pound put three qrs of a pound of sugar pounded throw half the sugar over the raw quinces set it over a slow fire till the sugar is melted and the quinces tender then put in the rest of the sugar and boil it up pretty quick and keep it
Szathmary Culinary Manuscripts and Cookbooks
sidebar
