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John and Henry Locke cookery archive, item 2, 1830s?
Page 14
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White Do in the Same way Apple Jelly Cut the finest of Your apple such as [Bremar?]- [i.e. Braemar] [Oranges?] or any other nice fruit into thin Slices and put a little Sucre to Draw the juice & let them [illegible] for a little be carefull in removeing not to have it thick pass through a bag & procede as Red Jams Such as Strawbery-Rasp- black Currant - Goosberry - Egg Plum - Red Currant to every Pound of fruit 3 quarters of Sucre
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White Do in the Same way Apple Jelly Cut the finest of Your apple such as [Bremar?]- [i.e. Braemar] [Oranges?] or any other nice fruit into thin Slices and put a little Sucre to Draw the juice & let them [illegible] for a little be carefull in removeing not to have it thick pass through a bag & procede as Red Jams Such as Strawbery-Rasp- black Currant - Goosberry - Egg Plum - Red Currant to every Pound of fruit 3 quarters of Sucre
Szathmary Culinary Manuscripts and Cookbooks
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