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Alice Electa Pickard recipe book, 1868
Page 147
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147 Currant Jam 1 pound currants 1 pound sugar - Dissolve the sugar over a slow fire & cook till it becomes thick. Apple Jelly Pare & quarter 1/2 bushel of white pippins & throw them into cold water to prevent their turning dark colored. When all done, put them into boiling water & let them remain in it, till they are entirely stewed. Then press the water & apples through a sieve. Then proceed to make the jelly, same as Currant Jelly. The juice of lemon must be put into the syrup. The peelings must be cooked separately with white sugar. Grape Preserves. Mrs. Matson. Take the grapes from the stalk. Slip the skins off. Put the skins in one dish, & the pulp in another. Then rub the pulps through a cullender, to take out the seeds. Put the skins & pulp together, & add 1/2 pound sugar to 1 pound fruit. Scald together & pour nearly hot, into bottles.
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147 Currant Jam 1 pound currants 1 pound sugar - Dissolve the sugar over a slow fire & cook till it becomes thick. Apple Jelly Pare & quarter 1/2 bushel of white pippins & throw them into cold water to prevent their turning dark colored. When all done, put them into boiling water & let them remain in it, till they are entirely stewed. Then press the water & apples through a sieve. Then proceed to make the jelly, same as Currant Jelly. The juice of lemon must be put into the syrup. The peelings must be cooked separately with white sugar. Grape Preserves. Mrs. Matson. Take the grapes from the stalk. Slip the skins off. Put the skins in one dish, & the pulp in another. Then rub the pulps through a cullender, to take out the seeds. Put the skins & pulp together, & add 1/2 pound sugar to 1 pound fruit. Scald together & pour nearly hot, into bottles.
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