DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Willis Family recipe book, 1833-1861

Transcribe
Translate

Page 27

Jaune Mange  Mrs Glazier   Isinglass disolved in water 1/2 a pint  the yolks of 3 Eggs well beaten 1/2 pint Sherry sweeten to your taste - take it off the moment it boils & strain thro' a lawn sieve  stir till cold and then put it into a mould - The rind of 2 Lemons & juice of one is an improvement -
Apple Jelly  Mrs Glazier    Half a peck of acid apples with the peel on & the core in - cut them in pieces (quarters)  Put them in an earthen vessel with a pint water tie them close down put it into a pan of cold water, set it on the fire, & let it boil 2 hours & half.  strain the apples thro a seive - take the clear syrup & to a Quart of syrup add one pound & half loaf sugar - the syrup must be put on the Fire & as soon as it boils have ready the sugar powdered & make hot by the Fire put it in, & boil half an hour stirring all the time - As soon as it Jellies put it in the mould - Boil the sugar & syrup very quickly -

Saving...

Jaune Mange Mrs Glazier Isinglass disolved in water 1/2 a pint the yolks of 3 Eggs well beaten 1/2 pint Sherry sweeten to your taste - take it off the moment it boils & strain thro' a lawn sieve stir till cold and then put it into a mould - The rind of 2 Lemons & juice of one is an improvement - Apple Jelly Mrs Glazier Half a peck of acid apples with the peel on & the core in - cut them in pieces (quarters) Put them in an earthen vessel with a pint water tie them close down put it into a pan of cold water, set it on the fire, & let it boil 2 hours & half. strain the apples thro a seive - take the clear syrup & to a Quart of syrup add one pound & half loaf sugar - the syrup must be put on the Fire & as soon as it boils have ready the sugar powdered & make hot by the Fire put it in, & boil half an hour stirring all the time - As soon as it Jellies put it in the mould - Boil the sugar & syrup very quickly -