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American cookbook, ca. 1850
Page 25
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25 Currant Jelly To every Pint of Juice, a pound of Lump Sugar, beat very fine in a Mortar, and sifted through a Sieve, then set it before the Fire, and let it stay till it is extremely hot, set your Juice over the Fire, let it boil, and then immediately take it off, then stir in your Sugar, 'till, quite dissolved, put it into Pots for use. To stew Eels Take five pounds of middling sized Eeles, clean them very well, and cut them, season them with Salt and Pepper, put in the Stew Pan an Ounce of Butter, let it melt, about twelve leaves of Sage shred fine, two Anchovies minced small, a large Onion whole, a little Lemon Peel, shred very small, after the Butter is melted, lay the Sage at the bottom of the Pan, then put in your Eels, Lemon Peel, Anchovies, and Onion, stew them gently with a pint of Water for half an Hour, shaking them often, grate upon them half a Nutmeg, Juice of Lemon to your taste. Before you send them to Table take out the Onion
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25 Currant Jelly To every Pint of Juice, a pound of Lump Sugar, beat very fine in a Mortar, and sifted through a Sieve, then set it before the Fire, and let it stay till it is extremely hot, set your Juice over the Fire, let it boil, and then immediately take it off, then stir in your Sugar, 'till, quite dissolved, put it into Pots for use. To stew Eels Take five pounds of middling sized Eeles, clean them very well, and cut them, season them with Salt and Pepper, put in the Stew Pan an Ounce of Butter, let it melt, about twelve leaves of Sage shred fine, two Anchovies minced small, a large Onion whole, a little Lemon Peel, shred very small, after the Butter is melted, lay the Sage at the bottom of the Pan, then put in your Eels, Lemon Peel, Anchovies, and Onion, stew them gently with a pint of Water for half an Hour, shaking them often, grate upon them half a Nutmeg, Juice of Lemon to your taste. Before you send them to Table take out the Onion
Szathmary Culinary Manuscripts and Cookbooks
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