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Willis Family recipe book, 1833-1861
Page 67
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To make Stone Cream Lay jam at the bottom of a dish Squeeze on it one Lemon first rubbing off the peel with as much sugar as will sweeten a pint & half of cream - Dissolve in the Cream 1/2 oz Isinglass & when nearly cold pour it over the Jam Apple Marmalade Pare, core, & slice any quantity of Apples put them with a spoonful of water (to prevent burning) into a preserving pan (or a stone or delf vessel) on a hot plate - The Apples should be constantly stirred until soft - then weigh them add same weight sugar & let them boil until perfectly smooth - A little before they are done add judiciously essence of Lemon - September before Apples lose spirit best time for making this marmalade
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To make Stone Cream Lay jam at the bottom of a dish Squeeze on it one Lemon first rubbing off the peel with as much sugar as will sweeten a pint & half of cream - Dissolve in the Cream 1/2 oz Isinglass & when nearly cold pour it over the Jam Apple Marmalade Pare, core, & slice any quantity of Apples put them with a spoonful of water (to prevent burning) into a preserving pan (or a stone or delf vessel) on a hot plate - The Apples should be constantly stirred until soft - then weigh them add same weight sugar & let them boil until perfectly smooth - A little before they are done add judiciously essence of Lemon - September before Apples lose spirit best time for making this marmalade
Szathmary Culinary Manuscripts and Cookbooks
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