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English cookbook, 1799
Page 133
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Currant Jelly Drain the juice from your currants in the usual way to every pint of juice weigh one pound of loaf sugar beat & sift it & put it into a cool oven till it is hot through when the juice just boils take it off the fire & add the hot sugar, keep stirring it till it is all dissolved & then pour it out into pots it will set without any more boiling. NB The sugar is to be put in by little & little, for if it be all put in at once it is apt to get into lumps which are with difficulty rubbed out again it must be put into pots when nearly cold. it must be boild twenty minutes. Miss Currer Clear Gooseberry Cheese Approved Take the rough red gooseberry before they are full ripe pick them & put them into a jar set in a kittle of water over the fire till the fruit is quite soft, then draw all the juice from it, to every quart of juice put a pound & 1/2 of loaf sugar & boil it till it is quite stiff, if it boils quick a boat half an hour will be sufficient. Mrs [Faire?]
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Currant Jelly Drain the juice from your currants in the usual way to every pint of juice weigh one pound of loaf sugar beat & sift it & put it into a cool oven till it is hot through when the juice just boils take it off the fire & add the hot sugar, keep stirring it till it is all dissolved & then pour it out into pots it will set without any more boiling. NB The sugar is to be put in by little & little, for if it be all put in at once it is apt to get into lumps which are with difficulty rubbed out again it must be put into pots when nearly cold. it must be boild twenty minutes. Miss Currer Clear Gooseberry Cheese Approved Take the rough red gooseberry before they are full ripe pick them & put them into a jar set in a kittle of water over the fire till the fruit is quite soft, then draw all the juice from it, to every quart of juice put a pound & 1/2 of loaf sugar & boil it till it is quite stiff, if it boils quick a boat half an hour will be sufficient. Mrs [Faire?]
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