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Willis Family recipe book, 1833-1861
Page 34
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From EGL Strawberry Acid for Jelly - July 1845 Put 12 lbs of Strawberries into a pan & pour over them 3 quarts of spring water previously acidulated with 5 oz of Tartaric acid & let them remain 24 hours. Then strain them taking care not to bruize the fruit. To each pint of clear liquor add 1 1/2 lb of Lump sugar finely pounded. Stir it frequently & when quite dissolved bottle the syrup. The whole process must be cold - Raspberry Acid is made in the same way - To make a mould of Jelly add to a bottle of the syrup nearly 1 1/2 oz of Isinglass dissolved in 1/2 pint of water which strain off and add it to the syrup. Mix it well & pour the whole into a Jelly mould - Hawthorn blossoms in Spirits Mrs Capt [Lowe?] Nearly fill a bottle with fresh blown blossoms picking each little leaf with care, fill the bottle with spirits & cork closely - to be used to flavour puddings & sweets - To preserve fruit without boiling - Add to each quart of Strawberries or Raspberries 1 lb of loaf sugar. break up fruit & sugar together let them stand 24 hours; stir them well again; put them into small jars, cover with brandy paper, and tie down the Jars with Bladder -
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From EGL Strawberry Acid for Jelly - July 1845 Put 12 lbs of Strawberries into a pan & pour over them 3 quarts of spring water previously acidulated with 5 oz of Tartaric acid & let them remain 24 hours. Then strain them taking care not to bruize the fruit. To each pint of clear liquor add 1 1/2 lb of Lump sugar finely pounded. Stir it frequently & when quite dissolved bottle the syrup. The whole process must be cold - Raspberry Acid is made in the same way - To make a mould of Jelly add to a bottle of the syrup nearly 1 1/2 oz of Isinglass dissolved in 1/2 pint of water which strain off and add it to the syrup. Mix it well & pour the whole into a Jelly mould - Hawthorn blossoms in Spirits Mrs Capt [Lowe?] Nearly fill a bottle with fresh blown blossoms picking each little leaf with care, fill the bottle with spirits & cork closely - to be used to flavour puddings & sweets - To preserve fruit without boiling - Add to each quart of Strawberries or Raspberries 1 lb of loaf sugar. break up fruit & sugar together let them stand 24 hours; stir them well again; put them into small jars, cover with brandy paper, and tie down the Jars with Bladder -
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