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English cookbook, 1700
Page 55
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55 Jelly of Pippins take 10 Pearmains pare them quarter & score e'm & to every pound of Apple put a quart of spring water & boyle e'm to peices then strein them, & after let it run through a Jelly bag & take to every pint of Liquor 3 quarters of a pound of Double refined shuger boyle it togeather on a quick fire for half an houre then put in some Lemon pill & Boyle it till it grow clear, then put to every pint 2 or 3 ounces of beaten shuger then let it boyle 2 or 3 times & take it from the fire & put
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55 Jelly of Pippins take 10 Pearmains pare them quarter & score e'm & to every pound of Apple put a quart of spring water & boyle e'm to peices then strein them, & after let it run through a Jelly bag & take to every pint of Liquor 3 quarters of a pound of Double refined shuger boyle it togeather on a quick fire for half an houre then put in some Lemon pill & Boyle it till it grow clear, then put to every pint 2 or 3 ounces of beaten shuger then let it boyle 2 or 3 times & take it from the fire & put
Szathmary Culinary Manuscripts and Cookbooks
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