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Susan Gilbert's late nineteenth century British cookery manuscript
Page 94
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Cherry Brandy Take the finest Morell Cherries, prick them with a large needle, and cut them off the stalk leave about 1/2 an inch, put them into a wide mouthed bottle, with a little less than 3 quarters of 1 lb of the finest loaf sugar powdered to a lb of Cherries, put in layers of the sugar between the Cherries, fill the bottle up with fresh Brandy. One bottle of Brandy will fill 3 of Cherries. Currant Jelly Slip the Currants, put them in a jar, and set them in a saucepan, pour the juice through a sieve, hot squeeze the Currants, put 3/4 lb of loaf sugar, put it in a preserving jar, and when it get hot, skim it well, boil it till it jellies, which may be known by putting a little to cool in a spoon. Brine for Beef 1 gallon of water, 1 lb and 1/4 of coarse salt, 1 lb of bay salt, 1 lb of coarse sugar, 1/4 lb salt petre.
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Cherry Brandy Take the finest Morell Cherries, prick them with a large needle, and cut them off the stalk leave about 1/2 an inch, put them into a wide mouthed bottle, with a little less than 3 quarters of 1 lb of the finest loaf sugar powdered to a lb of Cherries, put in layers of the sugar between the Cherries, fill the bottle up with fresh Brandy. One bottle of Brandy will fill 3 of Cherries. Currant Jelly Slip the Currants, put them in a jar, and set them in a saucepan, pour the juice through a sieve, hot squeeze the Currants, put 3/4 lb of loaf sugar, put it in a preserving jar, and when it get hot, skim it well, boil it till it jellies, which may be known by putting a little to cool in a spoon. Brine for Beef 1 gallon of water, 1 lb and 1/4 of coarse salt, 1 lb of bay salt, 1 lb of coarse sugar, 1/4 lb salt petre.
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