DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

Transcribe
Translate

Page 214

away till the next day and do so for 2 or 3 days, then boil the fruit till it looks clear - then put them into flat jars and pour the syrup on them. When cold cover them with Brandy paper and Bladders - 
Orange Jelly - Mrs D Hutton Receipt
Take 1 1/2 oz of Isinglass, and pour over it 3/4 of a pint of boiling water, let it stand all night, steep the rinds of 2 or 3 oranges in a full pint of juice and add the juice of 2 lemons 1 lb of sugar it is better to boil the Isinglass first as the juice should not boil more than 10 minutes or a 1/4 of an hour, strain it and when cool mould it.
Red currant Jelly Mrs Tayler
the currants must be picked and measured into a stone jar, the proportion of 6 quarts of red to the white, set the jar into a pan of water to draw off the juice, to each quart of juice 2 1/4 lb of sugar sifted fine the juice must be put into a pan and boiled and scumed for 20 minutes very gently, have the sugar made as hot as possible without being brown, stir it into the jelly and boil it 2 minutes - I put equal quantities of red and white currants & I boil mine 10 minutes

Saving...

away till the next day and do so for 2 or 3 days, then boil the fruit till it looks clear - then put them into flat jars and pour the syrup on them. When cold cover them with Brandy paper and Bladders - Orange Jelly - Mrs D Hutton Receipt Take 1 1/2 oz of Isinglass, and pour over it 3/4 of a pint of boiling water, let it stand all night, steep the rinds of 2 or 3 oranges in a full pint of juice and add the juice of 2 lemons 1 lb of sugar it is better to boil the Isinglass first as the juice should not boil more than 10 minutes or a 1/4 of an hour, strain it and when cool mould it. Red currant Jelly Mrs Tayler the currants must be picked and measured into a stone jar, the proportion of 6 quarts of red to the white, set the jar into a pan of water to draw off the juice, to each quart of juice 2 1/4 lb of sugar sifted fine the juice must be put into a pan and boiled and scumed for 20 minutes very gently, have the sugar made as hot as possible without being brown, stir it into the jelly and boil it 2 minutes - I put equal quantities of red and white currants & I boil mine 10 minutes