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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 148
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Arrow Root Jelly. Boil the peel of a lemon and a small quantity of the juice in a quart of water. when it has boiled 1/2 hour, add a cup of powdered arrow root & let it boil 1/2 hour - take out the lemon peel & sweeten the arrow root to your taste Strain it thro' a jelly bag. Sago. Let is soak for an hour in cold water to take off the earthy taste. - pour off & wash it well - then add more water, & simmer gently until the berries are clear, with lemon peel & spice. Add wine & sugar according to taste & boil all up together. Calves' Feet Broth. Boil 3 feet in 4 qts water with a little salt: it should boil up first, & then simmer 'till the liquor is wasted 1/2 - strain & put it by This may be warmed a teacup at a time with either white or port wine.
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Arrow Root Jelly. Boil the peel of a lemon and a small quantity of the juice in a quart of water. when it has boiled 1/2 hour, add a cup of powdered arrow root & let it boil 1/2 hour - take out the lemon peel & sweeten the arrow root to your taste Strain it thro' a jelly bag. Sago. Let is soak for an hour in cold water to take off the earthy taste. - pour off & wash it well - then add more water, & simmer gently until the berries are clear, with lemon peel & spice. Add wine & sugar according to taste & boil all up together. Calves' Feet Broth. Boil 3 feet in 4 qts water with a little salt: it should boil up first, & then simmer 'till the liquor is wasted 1/2 - strain & put it by This may be warmed a teacup at a time with either white or port wine.
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