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McQueen family cookbook item 4, Scotland, 1870s
Page 60
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Boil gently seven hours Strain it & put it in a cool place Lemon Jelly Take the fat from the stock with a cloth dipped in boiling water. Put it in a jelly pan with the thin rind & juice of 4 lemons 4 eggs shells & all 1/2 lb raw sugar 1/3 oz cassia or cinnamon stick. Stir till the stock melts then whisk till it boils. Let it be half an hour in coming to the boil. Let it boil minutes all over Take it off & let it settle. Then pour in 1 gill sherry & half gill rum. Run boiling water through the
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Boil gently seven hours Strain it & put it in a cool place Lemon Jelly Take the fat from the stock with a cloth dipped in boiling water. Put it in a jelly pan with the thin rind & juice of 4 lemons 4 eggs shells & all 1/2 lb raw sugar 1/3 oz cassia or cinnamon stick. Stir till the stock melts then whisk till it boils. Let it be half an hour in coming to the boil. Let it boil minutes all over Take it off & let it settle. Then pour in 1 gill sherry & half gill rum. Run boiling water through the
Szathmary Culinary Manuscripts and Cookbooks
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