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_Currant Jelly_
Put the currants into a pitcher, cover them close
& set the pitcher into a kettle of water and boil
them for two hours, then strain them, and [allow?]
a pint of juice to a pound of loaf sugar, boil
warm earthen dish, as it better preserves the
red colour, you must boil slowly, and take off
the scum until no more will rise, when it jellies
it is done, and you should pour it hot into the
glasses when cold put a paper wet in brandy
over the top of the glasses or pots--

Raspberry Jam
To one quart of raspberries, put one pound of
sifted sugar (loaf) put a layer of the fruit in
an earthen pan, then strew some of the sugar
over it, then fruit &, until all is uppended
let it stand up for several hours, then put the pan
over a furnace, and simmer it slowly until
half done, skim it carefully, but do not mash
the berries; take it off the fire, and set it by
until the next day. Then set it on again, &
finish it.

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