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Anne Bayne booke [of recipes] circa 1700
Page 47
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(47) To make Jelly of Currans & Rasberries Take what quantity of Currans you please as many white as rid & strip them into your pot then tie them with a paper. & set it in a pot or pan of water & let them boile very well about 2 houres. then take them of & put them thro your pulpin seive into your pan & to a pint of Jelly put a pound of sugar. heat your Jelly very well & then put in your sugar. & put it thru a wier seive. then let it boile very well & take of the skim. & if you please may put into it some some of seeded currans. to a pound of Currans put in a pound of double refined sugar. if you would have any of Rasberries put a pint of the Juice of Rasberries & a pound of sugar & boile it very well. & then put it in your pots or glasses. & let it stand till the next day. then wett your papers & tie up your pots.
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(47) To make Jelly of Currans & Rasberries Take what quantity of Currans you please as many white as rid & strip them into your pot then tie them with a paper. & set it in a pot or pan of water & let them boile very well about 2 houres. then take them of & put them thro your pulpin seive into your pan & to a pint of Jelly put a pound of sugar. heat your Jelly very well & then put in your sugar. & put it thru a wier seive. then let it boile very well & take of the skim. & if you please may put into it some some of seeded currans. to a pound of Currans put in a pound of double refined sugar. if you would have any of Rasberries put a pint of the Juice of Rasberries & a pound of sugar & boile it very well. & then put it in your pots or glasses. & let it stand till the next day. then wett your papers & tie up your pots.
Szathmary Culinary Manuscripts and Cookbooks
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