Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 86
More information
digital collection
archival collection guide
transcription tips
Jellies Apple. "Receipt Book" Select the best pippin or bell-flower apples. - pare, core and quarter them. Lay them in a preserving kettle, & put to them as much water only as will cover them, and as much lemon - peel as you choose. Boil them till they are soft, but not till they break. Drain off the water through a cullender & mash the apples with the back of a spoon. Put them into a jelly bag, & squeeze out the juice To every pint of juice, allow a pound loaf sugar, broken up, & the juice of 2 lemons - put the juice & sugar into the kettle & boil 20 minutes skimming it well.- then pour warm into your glasses - but not so warm as to break them When cold, cover each glass with white paper dipped in brandy & tie it down tight with another paper. Keep in a cool place.
Saving...
prev
next
Jellies Apple. "Receipt Book" Select the best pippin or bell-flower apples. - pare, core and quarter them. Lay them in a preserving kettle, & put to them as much water only as will cover them, and as much lemon - peel as you choose. Boil them till they are soft, but not till they break. Drain off the water through a cullender & mash the apples with the back of a spoon. Put them into a jelly bag, & squeeze out the juice To every pint of juice, allow a pound loaf sugar, broken up, & the juice of 2 lemons - put the juice & sugar into the kettle & boil 20 minutes skimming it well.- then pour warm into your glasses - but not so warm as to break them When cold, cover each glass with white paper dipped in brandy & tie it down tight with another paper. Keep in a cool place.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
