DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

Page 69

Preserves

Brandy Peaches                 Mrs. Dr. Bartlett

Weigh the peaches before pealing - 1/3 the weight in sugar - make the syrup using as little water as possible when done set to cool - then add to every pt. of syrup, 1 pt. of white brandy.
Then make a syrup of (a pound of so) boil 15 or 20 peaches at a time - put them to cool - then put them in jars - and pour the brandy and syrup over them. Clear the syrup with the white of an egg - beaten in water and scum well.

Citron Melon                                     Mrs. R

First green them by putting them in salt and water for 2 or 3 days, then put them in cold water 3 days changing it twice a day - make syrup 1 pt. water to 2 lbs sugar. 1 oz race ginger the rind of lemon cut in slices, after the syrup is well boiled, add the melon. boil - cool and repeat until clean.

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Preserves Brandy Peaches Mrs. Dr. Bartlett Weigh the peaches before pealing - 1/3 the weight in sugar - make the syrup using as little water as possible when done set to cool - then add to every pt. of syrup, 1 pt. of white brandy. Then make a syrup of (a pound of so) boil 15 or 20 peaches at a time - put them to cool - then put them in jars - and pour the brandy and syrup over them. Clear the syrup with the white of an egg - beaten in water and scum well. Citron Melon Mrs. R First green them by putting them in salt and water for 2 or 3 days, then put them in cold water 3 days changing it twice a day - make syrup 1 pt. water to 2 lbs sugar. 1 oz race ginger the rind of lemon cut in slices, after the syrup is well boiled, add the melon. boil - cool and repeat until clean.