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American cookbook, ca. 1850
Page 98
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Tincture for Preserving the Teeth Mrs [illegible] 3 1/2 drachms gum Shallac 3 do Myrrh Dissolve in 1/2 pint rectified spirits of Wine Scouring drops Mrs Saward 2 Drachms of Essence of Lemon 1 oz of Turpentine To Make Jam Mrs S Fruit should be boiled a 1/4 hour before the sugar is added 3/4 lbs lbs to 1 lb of fruit then boil 1/4 hour to 20 minutes Strawberry Jam Mrs S A layer of Strawberries & a layer of sugar & let them lie 2 days then boil 10 minutes stand 2 days longer boil again repeat in 2 days Apple Jelly Mrs S Stew the Apples till tender & mash with a little water just to cover them to every pint of juice 1 lb of Sugar the rind of 2 lemons. Simmer Orange Jelly Mrs S The juice of 13 oranges The peel of 1 & 1 lemon dissolve 2 oz of Isinglass in a pint & 1/2 of water strain thro' a fine sieve & sweeten to taste
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Tincture for Preserving the Teeth Mrs [illegible] 3 1/2 drachms gum Shallac 3 do Myrrh Dissolve in 1/2 pint rectified spirits of Wine Scouring drops Mrs Saward 2 Drachms of Essence of Lemon 1 oz of Turpentine To Make Jam Mrs S Fruit should be boiled a 1/4 hour before the sugar is added 3/4 lbs lbs to 1 lb of fruit then boil 1/4 hour to 20 minutes Strawberry Jam Mrs S A layer of Strawberries & a layer of sugar & let them lie 2 days then boil 10 minutes stand 2 days longer boil again repeat in 2 days Apple Jelly Mrs S Stew the Apples till tender & mash with a little water just to cover them to every pint of juice 1 lb of Sugar the rind of 2 lemons. Simmer Orange Jelly Mrs S The juice of 13 oranges The peel of 1 & 1 lemon dissolve 2 oz of Isinglass in a pint & 1/2 of water strain thro' a fine sieve & sweeten to taste
Szathmary Culinary Manuscripts and Cookbooks
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