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English cookbook, 1800's
Page 35
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35 preferred - strain it in the moulds and it is ready for use in a few hours - Water Melon Jam Prepare the rind as for preserving allowing three quarter pounds of sugar to one pound of rind - put the rind in your skillet in cold water and let it come to boiling heat - take it off - and threw it in
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35 preferred - strain it in the moulds and it is ready for use in a few hours - Water Melon Jam Prepare the rind as for preserving allowing three quarter pounds of sugar to one pound of rind - put the rind in your skillet in cold water and let it come to boiling heat - take it off - and threw it in
Szathmary Culinary Manuscripts and Cookbooks
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