DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert cookbook, 1848-1887

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Page 140

To Preserver Red or White Currants
Take 1 lb of the largest Currants not very ripe weight them in Bunches, To 1 lb of fruit as much sugar beaten fine, cut of the head and take out the seeds, put them into water as you do them, take your sugar and 16 spoonfulls of water, boil and scum it clear, then pout in your Currants drained from the water and boil them fast till clear and the syrup Jelly. Then put them into your Jars, next day lay Brandy papers over them, and tie them down close with a Bladder. Mr H. Farr's receipt

To Make Raspberry Jam
Gather your fruit quite dry, pick them clean to every pound of fruit add 3/4 lbs of loaf sugar and to 6 lbs of Raspberries put 1 pint of currant juice and allow 1 lb of sugar for it, scum it well and stir it often. When a stiff jam put it in your Jars. The next day lay Brandy papers on them and tie them down close with a Bladder. Mr. H. Farr's receipt 1853

Saving...

To Preserver Red or White Currants Take 1 lb of the largest Currants not very ripe weight them in Bunches, To 1 lb of fruit as much sugar beaten fine, cut of the head and take out the seeds, put them into water as you do them, take your sugar and 16 spoonfulls of water, boil and scum it clear, then pout in your Currants drained from the water and boil them fast till clear and the syrup Jelly. Then put them into your Jars, next day lay Brandy papers over them, and tie them down close with a Bladder. Mr H. Farr's receipt To Make Raspberry Jam Gather your fruit quite dry, pick them clean to every pound of fruit add 3/4 lbs of loaf sugar and to 6 lbs of Raspberries put 1 pint of currant juice and allow 1 lb of sugar for it, scum it well and stir it often. When a stiff jam put it in your Jars. The next day lay Brandy papers on them and tie them down close with a Bladder. Mr. H. Farr's receipt 1853