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English cookbook, 1799
Page 247
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wise to let the pant stand on a hot plate till all the sugar is stirred into the juice. Continue stirring the Jelly in the pan till it is nearly cold. Then put it into pots & when quite cold tie them over. Apple Jelly Green Mrs Hutton Take one pound of pounded sugar 1 pound of Yorkshire - Greeneings pared & cored - the juice and rind of one Lemon, put the sugar into a stew pan with two or three spoonsful of water the juice and peel of the Lemon let them boil together to a thick syrup then add the apple let it simmer over a slow fire till quite hot Then take out the rind of the lemon put the Jam into a mould well buttered, turn on a dish with custard round it - Jane Beckwith 1826
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wise to let the pant stand on a hot plate till all the sugar is stirred into the juice. Continue stirring the Jelly in the pan till it is nearly cold. Then put it into pots & when quite cold tie them over. Apple Jelly Green Mrs Hutton Take one pound of pounded sugar 1 pound of Yorkshire - Greeneings pared & cored - the juice and rind of one Lemon, put the sugar into a stew pan with two or three spoonsful of water the juice and peel of the Lemon let them boil together to a thick syrup then add the apple let it simmer over a slow fire till quite hot Then take out the rind of the lemon put the Jam into a mould well buttered, turn on a dish with custard round it - Jane Beckwith 1826
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