Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 71
More information
digital collection
archival collection guide
transcription tips
Candy Lemon Peel. Ditto Boil the peel with sugar & then exposing it to the air until the sugar crystallizes. Quince. Mrs Nyes Pare & half the quinces - boil them until tender - lay on a platter until cold - then put them in deep dishes with cold water enough to cover them. - letting them lay all night - reserving the water they were boiled in for jelly take that they have laid in for syrup. Weigh the quinces after they are boiled allowing a pound of sugar to a pound of fruit for the jelly a pound of sugar to a pint of juice - letting it boil twenty minutes. another. E.C.R. Boil your quinces until quite soft, take 1/2 the quantity of sugar. - after they are boiled put them into bottles. first a layer of quinces (have them quartered & cored) then a layer of dry sugar & so on. - then seal them tight.
Saving...
prev
next
Candy Lemon Peel. Ditto Boil the peel with sugar & then exposing it to the air until the sugar crystallizes. Quince. Mrs Nyes Pare & half the quinces - boil them until tender - lay on a platter until cold - then put them in deep dishes with cold water enough to cover them. - letting them lay all night - reserving the water they were boiled in for jelly take that they have laid in for syrup. Weigh the quinces after they are boiled allowing a pound of sugar to a pound of fruit for the jelly a pound of sugar to a pint of juice - letting it boil twenty minutes. another. E.C.R. Boil your quinces until quite soft, take 1/2 the quantity of sugar. - after they are boiled put them into bottles. first a layer of quinces (have them quartered & cored) then a layer of dry sugar & so on. - then seal them tight.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
