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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 87
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Jellies Apple. Mrs. Willard Nye. peel and quarter your apples put them in a kettle with just water enough to cover them boil but not mash them, then put in a sieve for the juice to drain To one pint of juice put one pound of sugar let it boil 20 minutes. Tomato. Ditto To 1 Lb of ripe tomatoes allow the yellow paring of lemon, boil it to pieces and strain it To each pint allow a pound of loaf sugar and the juice of a lemon, boil 1/2 an hour or till it is a thick jelly - cover with double tissue paper. Crab-apple Georgia Richmond put the apples to stew and cook until soft then let then drain thro a coarse bag all night, then put 1 Lb sugar to 1 Lb juice and boil 10 min.
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Jellies Apple. Mrs. Willard Nye. peel and quarter your apples put them in a kettle with just water enough to cover them boil but not mash them, then put in a sieve for the juice to drain To one pint of juice put one pound of sugar let it boil 20 minutes. Tomato. Ditto To 1 Lb of ripe tomatoes allow the yellow paring of lemon, boil it to pieces and strain it To each pint allow a pound of loaf sugar and the juice of a lemon, boil 1/2 an hour or till it is a thick jelly - cover with double tissue paper. Crab-apple Georgia Richmond put the apples to stew and cook until soft then let then drain thro a coarse bag all night, then put 1 Lb sugar to 1 Lb juice and boil 10 min.
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