DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1824-1855

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Page 36

of sugar to every gal. of juice & water 1 gal. of brandy to every 10 gallons.

Current [illegible].
Take 1 qt. of juice & 3 lb. of sugar add water sufficiently to make a gallon have your cask just large enough to hold the liquor so that it will work well out of the [illegible] save some of the liquor to fill up the cask as it works off when well worked stop it [illegible].

Current Jelly.
1 lb of sugar to 1 pt. of current juice boil it until thick as molasses.

Another Method.
Pick your currents clean squeeze them [illegible] a flannel bag add to the liquor its weight in double refined sugar boil it moderately 1/2 of an hour when [illegible] put in glasses.

To Preserve [Plumbs?] or Strawberries.
1 lb of sugar to 1 qt. of laying of each warm through in the oven or over the fire then turn off the juice & boil it then cool & put it back with the fruit.

Saving...

of sugar to every gal. of juice & water 1 gal. of brandy to every 10 gallons. Current [illegible]. Take 1 qt. of juice & 3 lb. of sugar add water sufficiently to make a gallon have your cask just large enough to hold the liquor so that it will work well out of the [illegible] save some of the liquor to fill up the cask as it works off when well worked stop it [illegible]. Current Jelly. 1 lb of sugar to 1 pt. of current juice boil it until thick as molasses. Another Method. Pick your currents clean squeeze them [illegible] a flannel bag add to the liquor its weight in double refined sugar boil it moderately 1/2 of an hour when [illegible] put in glasses. To Preserve [Plumbs?] or Strawberries. 1 lb of sugar to 1 qt. of laying of each warm through in the oven or over the fire then turn off the juice & boil it then cool & put it back with the fruit.