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Dr. J. C. Smith family household and medical book, 1840-1860
Page 21
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Gallons Stones lbs 168 105 take 21 of meat - - 1/2 bushel of peas - - 1/2 bushel of flour - - 3 bushels of onions & carrotts 50 gallons take 80 lbs of meat - - 3/4 bushel peas - - 1/4 bushel flour - - 1 1/2 bushel onions & carrotts Red currant Jelly without boiling. Pick from the stalks and strain either white or red currants into a basin or pan. To every Pint of juice put a pound of the finest sugar very small, and with a Silver spoon stir the mess till the sugar be dissolved - it will not require more time than a quarter of an hour to expect this - nor need it be constantly stirred - put the syrup into Jelly glasses or pots, leave it uncovered till the next day when you will find it to be set.
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Gallons Stones lbs 168 105 take 21 of meat - - 1/2 bushel of peas - - 1/2 bushel of flour - - 3 bushels of onions & carrotts 50 gallons take 80 lbs of meat - - 3/4 bushel peas - - 1/4 bushel flour - - 1 1/2 bushel onions & carrotts Red currant Jelly without boiling. Pick from the stalks and strain either white or red currants into a basin or pan. To every Pint of juice put a pound of the finest sugar very small, and with a Silver spoon stir the mess till the sugar be dissolved - it will not require more time than a quarter of an hour to expect this - nor need it be constantly stirred - put the syrup into Jelly glasses or pots, leave it uncovered till the next day when you will find it to be set.
Szathmary Culinary Manuscripts and Cookbooks
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