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Mrs.Holroyd receipt book, 1830-1900
Page 70
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Rhubarb Jelly The Jelly must be made in the Autumn Select nice red stalks of Rhubarb, cut them in small pieces & put in a large jar, Add half the rind of one lemon and place on a moderate oven, until the rhubarb is quite soft, As soon as sufficiently cooked pour off the clear juice in an enamelled saucepan add the juice of a lemon, Let it simmer gently for about half an hour, then strain through a Jelly Bag, after it has been strained add to each pint 1/2 lb sugar & when the sugar is dissolved put it into the preserving pan and again boil it gently for 30 or 40 minutes keep it stirred and well skimmed until clear.
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Rhubarb Jelly The Jelly must be made in the Autumn Select nice red stalks of Rhubarb, cut them in small pieces & put in a large jar, Add half the rind of one lemon and place on a moderate oven, until the rhubarb is quite soft, As soon as sufficiently cooked pour off the clear juice in an enamelled saucepan add the juice of a lemon, Let it simmer gently for about half an hour, then strain through a Jelly Bag, after it has been strained add to each pint 1/2 lb sugar & when the sugar is dissolved put it into the preserving pan and again boil it gently for 30 or 40 minutes keep it stirred and well skimmed until clear.
Szathmary Culinary Manuscripts and Cookbooks
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