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Elizabeth Langlie [Langley] [Cookery Manuscript]
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Reciept for Making White Soup Pare and boil Potatoes as for Soup - when they are so well boiled as to go through a Culender, make them rather thicker than you would wish your Soup to be... [See next page for full recipe.] [Insert]: Apple Jelly Pare a dozen of good tart apples; take two quarts of water; cut the apples in very small bits, and throw them with the water as you cut them to preserve their colour; let them boil till the whole substance is out of them, and the water half wasted; then put it into a hair sieve; let them stand until all the water is drained from them. To every mutchkin (pint) of the liquor take a pound of fine sugar; cast the white of an egg or two, and put in amongst the sugar & liquor; put them on the fire, and keep them stirring until the sugar is [illegible]. When it boils a while, take off the scum & put in the juice of a lemon or two, as you like it of tartness. You may boil in a piece of the rind along with them; let it boil until it jelly which you will know by putting a little of it on a saucer to cool; take all the scum clear off, & take out the lemon - so pot it up- Mary always clarified the sugar - and it you wish the Jelly for Dinner it should be put into the shapes at the first, as it never firms properly after it has been heated again & you must paper it up-
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Reciept for Making White Soup Pare and boil Potatoes as for Soup - when they are so well boiled as to go through a Culender, make them rather thicker than you would wish your Soup to be... [See next page for full recipe.] [Insert]: Apple Jelly Pare a dozen of good tart apples; take two quarts of water; cut the apples in very small bits, and throw them with the water as you cut them to preserve their colour; let them boil till the whole substance is out of them, and the water half wasted; then put it into a hair sieve; let them stand until all the water is drained from them. To every mutchkin (pint) of the liquor take a pound of fine sugar; cast the white of an egg or two, and put in amongst the sugar & liquor; put them on the fire, and keep them stirring until the sugar is [illegible]. When it boils a while, take off the scum & put in the juice of a lemon or two, as you like it of tartness. You may boil in a piece of the rind along with them; let it boil until it jelly which you will know by putting a little of it on a saucer to cool; take all the scum clear off, & take out the lemon - so pot it up- Mary always clarified the sugar - and it you wish the Jelly for Dinner it should be put into the shapes at the first, as it never firms properly after it has been heated again & you must paper it up-
Szathmary Culinary Manuscripts and Cookbooks
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