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Alice Electa Pickard recipe book, 1868
Page 148
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Strawberry preserves. Mrs. Matson.1 pound fruit 1 pound sugar, measure the fruit out on platters, strew it over with sugar & let it remain in a cool place 12 hours. Then put it on the stove & after it has come to a boil -- boil 4 o 5 minutes. When nearly cold, seal it in bottles, & bury the bottles in dry sand. Lemon Jelly. Ms. Martyn. 2 lemons 1 & 1/2 cups sugar - 2 eggs beat all together & add 1/2 pint of water - boil well & strain (if necessary) when thick as ordinary jelly remove from the fire & cool. Green Goose berry Jelly [Fia?] Jollyman To every 3 quarts of fruit ad 1 qt & 1/2 pt of water boil & strain - then add 1 lb if sugar to every pint of juice - boil 3/4 of an hour.
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Strawberry preserves. Mrs. Matson.1 pound fruit 1 pound sugar, measure the fruit out on platters, strew it over with sugar & let it remain in a cool place 12 hours. Then put it on the stove & after it has come to a boil -- boil 4 o 5 minutes. When nearly cold, seal it in bottles, & bury the bottles in dry sand. Lemon Jelly. Ms. Martyn. 2 lemons 1 & 1/2 cups sugar - 2 eggs beat all together & add 1/2 pint of water - boil well & strain (if necessary) when thick as ordinary jelly remove from the fire & cool. Green Goose berry Jelly [Fia?] Jollyman To every 3 quarts of fruit ad 1 qt & 1/2 pt of water boil & strain - then add 1 lb if sugar to every pint of juice - boil 3/4 of an hour.
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