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Julie M. Clagett cookbook, June 1, 1886
Page 58
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be cooked with it, stir until the sugar is entirely dissolved, let stand a few minutes, strain & cool. Fruit juices are not to be cooked with cream in any case, but mixed with the sugar, stir until a clear syrup is produced, & stir into the ice cold cream before commencing to freeze it. Welsh Nectar. Cut the peel of 3 lemms very thin, pour in it 3 gals of boiling water, when cold add the strained juice of the lemms, 2 lbs of loaf sugar & 1 lb raisins stoned & chopped fine let it stand 4 or 5 days, stirring every day, then strain thro' a jelly-bag, & bottle for use.
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be cooked with it, stir until the sugar is entirely dissolved, let stand a few minutes, strain & cool. Fruit juices are not to be cooked with cream in any case, but mixed with the sugar, stir until a clear syrup is produced, & stir into the ice cold cream before commencing to freeze it. Welsh Nectar. Cut the peel of 3 lemms very thin, pour in it 3 gals of boiling water, when cold add the strained juice of the lemms, 2 lbs of loaf sugar & 1 lb raisins stoned & chopped fine let it stand 4 or 5 days, stirring every day, then strain thro' a jelly-bag, & bottle for use.
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