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New England cookbook, 1855-1934
Page 50
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Grape jelly Take ripe juicy grapes, pick them from the stems; mash them - Put them into a kettle without any water cover them closely & let them boil a quarter of an hour; stirring them up occasionally from the bottom. Then squeeze them through a jelly - bag, & to each pint of juice allow a pound of sugar - Dissolve the sugar in the Grape Juice; then put it over a quick fire into a preserving kettle and boil and skim it twenty minutes. When it is a clean jelly put it into tumblers & cover with tissue paper. Tomato Joy - Take ripe Tomatoes - do not peal them, cut them into slices. Having strewed some salt over the bottom of a tub put the Tomatoes in layers; sprinkle between each layer a half a pint of salt - Let them stand three days - then early in the morning put the Tomatoes into a porcelain kettle till ten at night
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Grape jelly Take ripe juicy grapes, pick them from the stems; mash them - Put them into a kettle without any water cover them closely & let them boil a quarter of an hour; stirring them up occasionally from the bottom. Then squeeze them through a jelly - bag, & to each pint of juice allow a pound of sugar - Dissolve the sugar in the Grape Juice; then put it over a quick fire into a preserving kettle and boil and skim it twenty minutes. When it is a clean jelly put it into tumblers & cover with tissue paper. Tomato Joy - Take ripe Tomatoes - do not peal them, cut them into slices. Having strewed some salt over the bottom of a tub put the Tomatoes in layers; sprinkle between each layer a half a pint of salt - Let them stand three days - then early in the morning put the Tomatoes into a porcelain kettle till ten at night
Szathmary Culinary Manuscripts and Cookbooks
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