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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 35
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of new barm, make it up into a paste set it to to fire to rise, flour your tin, and bake it in a quick oven. To Make Black Currant Jelly Get your Currants when they are ripe and dry, pinch them off the stalks and put them in a large stew pot, to every ten quarts of currants, put a quart of water, tie a paper over them, and set them in a cool oven for two hours, then squeeze, then squeeze them through a very thin cloth, to every quart of juice add a pound and half of loaf sugar broken in small pieces, stir it gently till the sugar is melted. When it boils skim it well, let it boil pretty quick for half an hour over a clean fire, then pour it into pots; put Brandy papers over them and keep them for use.
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of new barm, make it up into a paste set it to to fire to rise, flour your tin, and bake it in a quick oven. To Make Black Currant Jelly Get your Currants when they are ripe and dry, pinch them off the stalks and put them in a large stew pot, to every ten quarts of currants, put a quart of water, tie a paper over them, and set them in a cool oven for two hours, then squeeze, then squeeze them through a very thin cloth, to every quart of juice add a pound and half of loaf sugar broken in small pieces, stir it gently till the sugar is melted. When it boils skim it well, let it boil pretty quick for half an hour over a clean fire, then pour it into pots; put Brandy papers over them and keep them for use.
Szathmary Culinary Manuscripts and Cookbooks
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