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Anne Bayne booke [of recipes] circa 1700
Page 186
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(186) To make very fine Lemon Jelly Take the Juice of 3 large thin skind Lemons. & put them into a basin with all the meat. then put to it as much water as you have Juice. then beat the whites of 3 Eggs very well. & let them stand a while to cleare. then strain them thro your Jelly bag into your pan. which must have 3 quarters of a pound of double refined sugar broke in peices then set it on a cleane fire. but let your sugar be melted before you set it on the fire. then let it simmer keeping it stiring all the while & take of the skin as it rises when it is pretty thick & will Jelly put it into your glasses.
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(186) To make very fine Lemon Jelly Take the Juice of 3 large thin skind Lemons. & put them into a basin with all the meat. then put to it as much water as you have Juice. then beat the whites of 3 Eggs very well. & let them stand a while to cleare. then strain them thro your Jelly bag into your pan. which must have 3 quarters of a pound of double refined sugar broke in peices then set it on a cleane fire. but let your sugar be melted before you set it on the fire. then let it simmer keeping it stiring all the while & take of the skin as it rises when it is pretty thick & will Jelly put it into your glasses.
Szathmary Culinary Manuscripts and Cookbooks
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