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English cookbook, 1799
Page 107
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Apple Jelly Prepare 20 apples, Boil them in a pint and a half of water from the spring till quite tender then strain the liquor thrugh a collander To every pint a pd of fine sugar, add grated orange or lemon, then boil to a jelly. Gras de Pomme Take one pound & a half of apples, weigh before they are stewed, one pd of sugar boiled to a strong syrrup in a gill of water grate the rind of a lemon and the juice boil altogether three quarters of an hour and put it into a mould, it will keep a fortnight Red Apples in Jelly Pare & core some well shaped apples pippins or golden rennets, if you have them, but others will do, throw them into water as you do them, put them in a preserving pan with as little water as will only half cover them: let them [illegible] & when the lower side is done turn them observe that: that do not lie to close when first put in mix some pounded cochineal with the water & Boil with the
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Apple Jelly Prepare 20 apples, Boil them in a pint and a half of water from the spring till quite tender then strain the liquor thrugh a collander To every pint a pd of fine sugar, add grated orange or lemon, then boil to a jelly. Gras de Pomme Take one pound & a half of apples, weigh before they are stewed, one pd of sugar boiled to a strong syrrup in a gill of water grate the rind of a lemon and the juice boil altogether three quarters of an hour and put it into a mould, it will keep a fortnight Red Apples in Jelly Pare & core some well shaped apples pippins or golden rennets, if you have them, but others will do, throw them into water as you do them, put them in a preserving pan with as little water as will only half cover them: let them [illegible] & when the lower side is done turn them observe that: that do not lie to close when first put in mix some pounded cochineal with the water & Boil with the
Szathmary Culinary Manuscripts and Cookbooks
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