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Susan Gilbert's late nineteenth century British cookery manuscript
Page 28
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Lemonade Jelly Peel 12 lemons and let the juice lie on the peels all night, in the morning put to it 1 lb of loaf sugar, 1 pint of white wine, and 3 pints of boiling water, when they are all mixed, put to it 1 pint of boiling milk, and run it through a jelly Bag, till it is clear. Mrs. G - Apple Jelly Take 1 gallon of apples, quarter them and take out the core, put them into a stew-pan then put 1 quart of water to them, and cover them down, put them over a slow fire to draw out the juice, then put it into a jelly bag to drain put 1 lb of loaf sugar to every pint of juice boil it well for 1 hour, and skim it as it rises. Mrs G - Red Currant Jelly To 1 pint of juice put 1 lb loaf sugar, and boil it quickly for half an hour Mrs G.
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Lemonade Jelly Peel 12 lemons and let the juice lie on the peels all night, in the morning put to it 1 lb of loaf sugar, 1 pint of white wine, and 3 pints of boiling water, when they are all mixed, put to it 1 pint of boiling milk, and run it through a jelly Bag, till it is clear. Mrs. G - Apple Jelly Take 1 gallon of apples, quarter them and take out the core, put them into a stew-pan then put 1 quart of water to them, and cover them down, put them over a slow fire to draw out the juice, then put it into a jelly bag to drain put 1 lb of loaf sugar to every pint of juice boil it well for 1 hour, and skim it as it rises. Mrs G - Red Currant Jelly To 1 pint of juice put 1 lb loaf sugar, and boil it quickly for half an hour Mrs G.
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