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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 122
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122 Apple Jelly. 6 lbs green apples ([coredf.?]) 3/4 lb lump or preserving sugar to every pint of juice 2 lemons (if wanted) Cut up apples with skin + core and add water barely to cover. Boil 1 1/2 hours. Drain through butter muslin. Measure juice and add 3/4 lb sugar to every pint + a handful over. Replace in pan, boil till sets (20 mins.), stirring frequently and removing scum. At end add strained lemon juice and pour into warm pots. Short Pastry. 8 oz flour 4 oz butter, margarine, lard 1/2 teasp. baking powder salt H20 Rub fat into flour salt and baking powder. stir to stiff paste with water, using a knife. Used for sweet and meat pies.
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122 Apple Jelly. 6 lbs green apples ([coredf.?]) 3/4 lb lump or preserving sugar to every pint of juice 2 lemons (if wanted) Cut up apples with skin + core and add water barely to cover. Boil 1 1/2 hours. Drain through butter muslin. Measure juice and add 3/4 lb sugar to every pint + a handful over. Replace in pan, boil till sets (20 mins.), stirring frequently and removing scum. At end add strained lemon juice and pour into warm pots. Short Pastry. 8 oz flour 4 oz butter, margarine, lard 1/2 teasp. baking powder salt H20 Rub fat into flour salt and baking powder. stir to stiff paste with water, using a knife. Used for sweet and meat pies.
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