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Jane Lymburner cookbook, Jan. 2, 1817
Page 32
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it two hours and a half in a gentle oven Currant Jelly Having stript the currants from the stalks put them into a stone Jar stop it close set it in a kettle of boiling water half way up the Jar let it boil half an hour take it out and strain the Juice though a coarse hair sieve to a pint of juice put a pound of sugar set it over a fine quick fire in a preserving pan or bell mettle skillet keep stirring it all the time till the sugar be melted then skim the skum off it as fast as it rises when the Jelley is verry clear and fine pour
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it two hours and a half in a gentle oven Currant Jelly Having stript the currants from the stalks put them into a stone Jar stop it close set it in a kettle of boiling water half way up the Jar let it boil half an hour take it out and strain the Juice though a coarse hair sieve to a pint of juice put a pound of sugar set it over a fine quick fire in a preserving pan or bell mettle skillet keep stirring it all the time till the sugar be melted then skim the skum off it as fast as it rises when the Jelley is verry clear and fine pour
Szathmary Culinary Manuscripts and Cookbooks
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