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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 68
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General Directions In preparing sugar for sweetmeats let it be entirely dissolved before you put it on the fire If you dissolve it in water, allow about 1/2 pint water to 1 Lb sugar. If sweetmeats are boiled too long they lose their flavour & become of a dark color. If boiled too short a time they will not keep well. You may ascertain when jelly is done by dropping a small spoonful into a glass of water. If it spreads & mixes with the water - it requires more boiling. If it sinks in a lump to the bottom it is sufficiently done. This trial must be made after the jelly is cold. Raspberry jelly requires more boiling than any other sort. Black currant jelly less.
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General Directions In preparing sugar for sweetmeats let it be entirely dissolved before you put it on the fire If you dissolve it in water, allow about 1/2 pint water to 1 Lb sugar. If sweetmeats are boiled too long they lose their flavour & become of a dark color. If boiled too short a time they will not keep well. You may ascertain when jelly is done by dropping a small spoonful into a glass of water. If it spreads & mixes with the water - it requires more boiling. If it sinks in a lump to the bottom it is sufficiently done. This trial must be made after the jelly is cold. Raspberry jelly requires more boiling than any other sort. Black currant jelly less.
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