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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 149
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Tapioca Jelly. Take 4 tablespoons Tapioca - rinse it thoroughly, then soak it 5 hours, in cold water "enuff" to cover it. Set a pint of cold water on the fire when it boils, - mash & stir up the Tapioca that is in water, and mix it with the boiling water Let the whole simmer gently with a stick of cinnamon of mace When thick & clear mix a couple of tablespoons white sugar, 1/2 of lemon juice & 1/2 glass white wine - stir it into the jelly. Flax-seed Lemonade. Boil some flax-seed in water until it becomes a thick syrup. To 1 tablespoon flax seed allow 2 tumblers of water. Strain it thro' a cloth & mix with 1/4 Lb white sugar. Stir in a little lemon juice - & add a little gum arabic if you wish.
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Tapioca Jelly. Take 4 tablespoons Tapioca - rinse it thoroughly, then soak it 5 hours, in cold water "enuff" to cover it. Set a pint of cold water on the fire when it boils, - mash & stir up the Tapioca that is in water, and mix it with the boiling water Let the whole simmer gently with a stick of cinnamon of mace When thick & clear mix a couple of tablespoons white sugar, 1/2 of lemon juice & 1/2 glass white wine - stir it into the jelly. Flax-seed Lemonade. Boil some flax-seed in water until it becomes a thick syrup. To 1 tablespoon flax seed allow 2 tumblers of water. Strain it thro' a cloth & mix with 1/4 Lb white sugar. Stir in a little lemon juice - & add a little gum arabic if you wish.
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