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Dr. J. C. Smith family household and medical book, 1847
Page 33
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Strawberry, Raspberry, & Currant acid jelly very useful in cases of consumption - Put 12 [qts?] of fruit into a pan, & pour over them 2 quarts of spring water previously acidulated with 5 oz- of tartaric acid Let these remain 24 hours, then strain them taking care not to bruise the fruit. To each pint of clear liquor add 1 lb. of lump sugar finely powdered - Stir it frequently - When quite dissolved bottle the syrup. The whole process must be cold. The [illegible] is to be melted & poured into the liquor, & put into a shape_When it is required for use [illegibel] of [illegible] for a quart mould - Raspberry & Currans mixed makes it best - to preserve pears brought over from the other side in a large cup full of Brandy & give them 3 or 4 boils, when cold put a Brandy [taper?] over them, cover them close and keep in in a dry place
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Strawberry, Raspberry, & Currant acid jelly very useful in cases of consumption - Put 12 [qts?] of fruit into a pan, & pour over them 2 quarts of spring water previously acidulated with 5 oz- of tartaric acid Let these remain 24 hours, then strain them taking care not to bruise the fruit. To each pint of clear liquor add 1 lb. of lump sugar finely powdered - Stir it frequently - When quite dissolved bottle the syrup. The whole process must be cold. The [illegible] is to be melted & poured into the liquor, & put into a shape_When it is required for use [illegibel] of [illegible] for a quart mould - Raspberry & Currans mixed makes it best - to preserve pears brought over from the other side in a large cup full of Brandy & give them 3 or 4 boils, when cold put a Brandy [taper?] over them, cover them close and keep in in a dry place
Szathmary Culinary Manuscripts and Cookbooks
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