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English cookbook, 1799
Page 324
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Apple Jelly - Take one peck of apples codlings core and peel them & throw them into spring water, when they are all done through them into fresh water, drain them, & put them into a Brass pan with 3 pints of water do them over a slow fire untill the apples are quite enough & tender Run them through a Jelly bag, to one pint of clarified juice 1 lb of sugar boile it over a quick fire, when it adhears to the spoon it is done you must have your pots prepared & put your Jelly in them fill them to the top - Margret Banner receipt - Savory Jelly for a Chickiny Mrs Home Take a Gang of Calves feet or veal boil to a strong Jelly when cold, skin of the off the fat then mix, with 1/2 a pint of white wine vinegar, the juice of 3 Lemons a blade of mace, a few pepper corns, a little salt when it is boiled ten minutes run it through a Jelly bag, several times, then put a little in the bottom of your mould, then have ready a nice small boiled Chickin quite cold lay it on the Jelly with the breast down then when quite set fill up the mould -
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Apple Jelly - Take one peck of apples codlings core and peel them & throw them into spring water, when they are all done through them into fresh water, drain them, & put them into a Brass pan with 3 pints of water do them over a slow fire untill the apples are quite enough & tender Run them through a Jelly bag, to one pint of clarified juice 1 lb of sugar boile it over a quick fire, when it adhears to the spoon it is done you must have your pots prepared & put your Jelly in them fill them to the top - Margret Banner receipt - Savory Jelly for a Chickiny Mrs Home Take a Gang of Calves feet or veal boil to a strong Jelly when cold, skin of the off the fat then mix, with 1/2 a pint of white wine vinegar, the juice of 3 Lemons a blade of mace, a few pepper corns, a little salt when it is boiled ten minutes run it through a Jelly bag, several times, then put a little in the bottom of your mould, then have ready a nice small boiled Chickin quite cold lay it on the Jelly with the breast down then when quite set fill up the mould -
Szathmary Culinary Manuscripts and Cookbooks
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