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American cookbook, 1850
Page 7
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7. Jelly from Gelatine 3 oz. gelatine washed & soaked 3 or 4 hours, then to 2 qts water, and 1 1/2 pts wine, 1 1/2 lbs. loaf sug. whites & shells of 6 eggs, juice & rind of 4 lemons. Put all together & let boil 15 minutes after it has come to the boil. Cora's Sparkling Gelatine To a package of gelatine add 1 pt. coldwater, juice 3 lemons, rind of 2, let stand 1 hour; then add three pts boiling water, 1 pt. wine, 2 1/4 lbs. crush. sug. 1 1/2 cents wth. cin., 6 or 8 grains allspice, 4 tablespoons alcohol. Let boil a few moments.
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7. Jelly from Gelatine 3 oz. gelatine washed & soaked 3 or 4 hours, then to 2 qts water, and 1 1/2 pts wine, 1 1/2 lbs. loaf sug. whites & shells of 6 eggs, juice & rind of 4 lemons. Put all together & let boil 15 minutes after it has come to the boil. Cora's Sparkling Gelatine To a package of gelatine add 1 pt. coldwater, juice 3 lemons, rind of 2, let stand 1 hour; then add three pts boiling water, 1 pt. wine, 2 1/4 lbs. crush. sug. 1 1/2 cents wth. cin., 6 or 8 grains allspice, 4 tablespoons alcohol. Let boil a few moments.
Szathmary Culinary Manuscripts and Cookbooks
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