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English cookbook, 1799
Page 253
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To preserve citirns Put them in salt & water 3 days take them out & put them in water without salt one day, & then tiy them up singly in cloths & boil them till tender in water have ready a thin syrup to put them in & boil them up every 3 or 4 days with adding more sugar untill it becomes a thick syrup cut them in halves Apple Jelly Pare the apples cut them in quarters and take out the core, stew them over the fire, in a jar covered up close with two quarts of water. to one peck of apples, when thoroughly stewed pour them into a jelly bag, let them drain by the fire all night, when all the juice has come through the bag, set it on the fire, and take the white of an egg well beaten, and mix with it, take of the scum as it rises, and to every pint of juice, add one pound of loaf sugar sifted and made hot let it boil five minutes after the sugar is put in, and when milk warm pour it into moulds or Jars It will keep twelve months. Theswick Codlins or Hawthorn deans are best and to make it when the apples are fresh gathered - Jane Bedwith 1837
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To preserve citirns Put them in salt & water 3 days take them out & put them in water without salt one day, & then tiy them up singly in cloths & boil them till tender in water have ready a thin syrup to put them in & boil them up every 3 or 4 days with adding more sugar untill it becomes a thick syrup cut them in halves Apple Jelly Pare the apples cut them in quarters and take out the core, stew them over the fire, in a jar covered up close with two quarts of water. to one peck of apples, when thoroughly stewed pour them into a jelly bag, let them drain by the fire all night, when all the juice has come through the bag, set it on the fire, and take the white of an egg well beaten, and mix with it, take of the scum as it rises, and to every pint of juice, add one pound of loaf sugar sifted and made hot let it boil five minutes after the sugar is put in, and when milk warm pour it into moulds or Jars It will keep twelve months. Theswick Codlins or Hawthorn deans are best and to make it when the apples are fresh gathered - Jane Bedwith 1837
Szathmary Culinary Manuscripts and Cookbooks
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