Page 41

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kconnor at Jun 16, 2021 09:07 AM

Page 41

18
To Presarve Rasberry's in Jelly

Take to Every Pound of Rasb's a Pound of
Sugar finely beaten Pick out ye Smallest of
them and Bruse them with 2 or 3 Spoonfulls
of water and Strane ym to ye sugar and Berryes
then boyle ym pritty quick on A clear fire of
charcole for About A quarter of An Houre yn
take ym out into glasses and Power ye Syrrup on ym
Thus you may Presarve Chirries or Corranberry's
Chirries must boyle as fast as they can boyle
And when they are Enough the Sirrup will Rape
Betwixt your finger's and Thumb then do with
as with Rasp's

To Make Jelly of Corranberryes
Pick your Berryes clean from ye stalk's and
Putt ym in A Stone Pitcher and boyle them in A
Pann of Water till the Juce comes out then
Pouer it from the berryes and take to Every
Pint of Juice A Pound of Sugar boyle ye juce
and Skim it well and then putt in your Sugar
and lett it not boyle after but Simber So you
must skim clean yn Putt it in Pott's of glass
for use

To Make Jelly of Rasps another way
Take more yn halfe your Rasp and Rub out their
Juice through A Strainer or Haire Sive then
bruise the Rest with them take their weight in
Sugar and boyle them A Pace Scuming them well
till they be done from ye bottome of the Posnett
Stiring ym continually white and Red Rasp's
doe ye best togeather and ye Juice of corran's
will make ym jelly


Translation

18
To Preserve Raspberries in Jelly
Take to every pound of raspberries a pound of
sugar finely beaten, pick out the smallest of
them and bruise them with 2 or 3 spoonfulls
of water and strain them to the sugar and berries
then boil them pretty quick on a clear fire of
charcoal for about a quarter of an hour then
take them out into glasses and pour the syrrup on them.
Thus you may preserve cherries or currants,
cherries must boil as fast as they can boil.
And when they are [cooked] enough the syrup will [hurry or scrape?]
between your fingers and thumb. Then do with [them]
as with raspberries.

To Make Currant Jelly
Pick your berries clean from the stalks and
put them in a stone pitcher and boil them in a
pan of water till the juice comes out then
pour it from the berries and take to every
pint of juice a pound of sugar. Boil the juice
and skim it well, and then put in your sugar
and don't let it boil but only simmer. You
must skim it clean then put it in glass pots
for use.

To Make Jelly of Raspberries Another Way
Take more than half your raspberries and rub out their
juice through a strainer, or hair sieve, then
bruise the rest. Take their weight in
sugar and boil them apace, scumming them well,
till they are done [from the bottom of the pan?],
stirring them continuously. White and red raspberries
do the best together, and the juice of currants
will make them jelly.

Page 41

18
To Presarve Rasberry's in Jelly

Take to Every Pound of Rasb's a Pound of
Sugar finely beaten Pick out ye Smallest of
them and Bruse them with 2 or 3 Spoonfulls
of water and Strane ym to ye sugar and Berryes
then boyle ym pritty quick on A clear fire of
charcole for About A quarter of An Houre yn
take ym out into glasses and Power ye Syrrup on ym
Thus you may Presarve Chirries or Corranberry's
Chirries must boyle as fast as they can boyle
And when they are Enough the Sirrup will Rape
Betwixt your finger's and Thumb then do with
as with Rasp's

To Make Jelly of Corranberryes
Pick your Berryes clean from ye stalk's and
Putt ym in A Stone Pitcher and boyle them in A
Pann of Water till the Juce comes out then
Pouer it from the berryes and take to Every
Pint of Juice A Pound of Sugar boyle ye juce
and Skim it well and then putt in your Sugar
and lett it not boyle after but Simber So you
must skim clean yn Putt it in Pott's of glass
for use

To Make Jelly of Rasps another way
Take more yn halfe your Rasp and Rub out their
Juice through A Strainer or Haire Sive then
bruise the Rest with them take their weight in
Sugar and boyle them A Pace Scuming them well
till they be done from ye bottome of the Posnett
Stiring ym continually white and Red Rasp's
doe ye best togeather and ye Juice of corran's
will make ym jelly


Translation

18
To Preserve Raspberries in Jelly
Take to every pound of raspberries a pound of
sugar finely beaten, pick out the smallest of
them and bruise them with 2 or 3 spoonfulls
of water and strain them to the sugar and berries
then boil them pretty quick on a clear fire of
charcoal for about a quarter of an hour then
take them out into glasses and pour the syrrup on them.
Thus you may preserve cherries or currants,
cherries must boil as fast as they can boil.
And when they are [cooked] enough the syrup will [hurry or scrape?]
between your fingers and thumb. Then do with [them]
as with raspberries.

To Make Currant Jelly
Pick your berries clean from the stalks and
put them in a stone pitcher and boil them in a
pan of water till the juice comes out then
pour it from the berries and take to every
pint of juice a pound of sugar. Boil the juice
and skim it well, and then put in your sugar
and don't let it boil but only simmer. You
must skim it clean then put it in glass pots
for use.

To Make Jelly of Rapberries Another Way
Take more than half your raspberries and rub out their
juice through a strainer, or hair sieve, then
bruise the rest. Take their weight in
sugar and boil them apace, scumming them well,
till they are done [from the bottom of the pan?],
stirring them continuously. White and red raspberries
do the best together, and the juice of currants
will make them jelly.