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Susan Gilbert cookbook, 1848-1887
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 lbs of loaf sugar, 1 pint of White Wine and 3 pints of boiling water, when they are all bruised, put to it 1 Pint of boilling 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 lbs of loaf sugar, 1 pint of White Wine and 3 pints of boiling water, when they are all bruised, put to it 1 Pint of boilling 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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