Transcribe
Translate
Julie M. Clagett cookbook, 1908-1914
Page 45
More information
digital collection
archival collection guide
transcription tips
Preserves. Glass Melons Cut a small hole in each end, & take out the seed, then pare them. Let them lay in strong salt water for about a week. Then take them out, wash them, & put them in fresh water for 24 hours. Then boil them in strong ginger tea until you can penetrate them easily with a straw, & lay them on cold water for another night. After this put 1 1/4 lb sugar to one of fruit, & season with ginger & lemon. Water melon rind. After you cut & pare them, put them in salt water for one night. In the morning wash, & boil it in ginger tea till quite soft, then throw into cold water. While it cools in this prepare your syrup, & when it becomes quite clear, throw in the fruit, & boil slightly. Fox grape jam. Take out the seed, & to 1 lb fruit, put 3/4 lb sugar, & spice to your taste. Tomatoe figs. Scald & peel them, then put an equal weight of sugar
Saving...
prev
next
Preserves. Glass Melons Cut a small hole in each end, & take out the seed, then pare them. Let them lay in strong salt water for about a week. Then take them out, wash them, & put them in fresh water for 24 hours. Then boil them in strong ginger tea until you can penetrate them easily with a straw, & lay them on cold water for another night. After this put 1 1/4 lb sugar to one of fruit, & season with ginger & lemon. Water melon rind. After you cut & pare them, put them in salt water for one night. In the morning wash, & boil it in ginger tea till quite soft, then throw into cold water. While it cools in this prepare your syrup, & when it becomes quite clear, throw in the fruit, & boil slightly. Fox grape jam. Take out the seed, & to 1 lb fruit, put 3/4 lb sugar, & spice to your taste. Tomatoe figs. Scald & peel them, then put an equal weight of sugar
Szathmary Culinary Manuscripts and Cookbooks
sidebar
