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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 13
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13 other Sweetmeats. Stir all small Fruits as they cool to mix them with Jelly To preserve Rasberries Take the Juice of red & white Rasberries; if you have no white Rasberries use half Codlin Jelly put 1 1/2 lb of the Juice to 2 lb of Sugar, let it boil, scum it & put 3/4 lb of large Rasberries let them boil very fast till they jelly & are clear do not take them off the Fire for that will make them hard; a Quarter of an hour will do them after they begin to boil fast; then put them in Pots or Glasses; put the Rasberries in first then strain the Jelly from the Seeds & put it to the Rasberries; when they begin to
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13 other Sweetmeats. Stir all small Fruits as they cool to mix them with Jelly To preserve Rasberries Take the Juice of red & white Rasberries; if you have no white Rasberries use half Codlin Jelly put 1 1/2 lb of the Juice to 2 lb of Sugar, let it boil, scum it & put 3/4 lb of large Rasberries let them boil very fast till they jelly & are clear do not take them off the Fire for that will make them hard; a Quarter of an hour will do them after they begin to boil fast; then put them in Pots or Glasses; put the Rasberries in first then strain the Jelly from the Seeds & put it to the Rasberries; when they begin to
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