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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 85
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Jellies Currannt. Mrs. Swains Squeeze your currants - weigh them with same quantity of sugar - put the currants in & boil 3 minutes - then add your sugar & boil about 30 minutes or try it by putting a little on a plate & on the ice. another. My own. Wash the currants & squeeze them & strain the juice - putting pound of sugar to pound of juice - Boil 15 minutes - then cool. Lemon. Clara Gibbs put on a slow fire - 1 oz Isinglass pulled into small pieces & rinsed. 1 pt water - rind of 6 lemons - stir constantly till dissolved then add 1 pt lemon juice sweeten to the taste, with nice white sugar - Boil the whole 4 or 5 minutes & strain thro' a flannel bag.
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Jellies Currannt. Mrs. Swains Squeeze your currants - weigh them with same quantity of sugar - put the currants in & boil 3 minutes - then add your sugar & boil about 30 minutes or try it by putting a little on a plate & on the ice. another. My own. Wash the currants & squeeze them & strain the juice - putting pound of sugar to pound of juice - Boil 15 minutes - then cool. Lemon. Clara Gibbs put on a slow fire - 1 oz Isinglass pulled into small pieces & rinsed. 1 pt water - rind of 6 lemons - stir constantly till dissolved then add 1 pt lemon juice sweeten to the taste, with nice white sugar - Boil the whole 4 or 5 minutes & strain thro' a flannel bag.
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