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[page] 62[/page]
Preserves

To Preserve Morrella or Coronation Cherrys
Stone the Cherrys & to Morrella's take a pt & 1/2 of the jelly of
white currants drawn with a little water & run thro a jelly bag & 3 pd. of fine sugar, set it on a quick fire & when it boils
skim it & put in 2 pd. of the stoned cherrys. let 'em boil but
not too fast at first, take 'em off sometimes & when they are tender boil
'em very fast till they jelly & are clear & then put 'em in potts
or glasses the Coronation Cherrys must have red currant jelly.

To Preserve Oranges for present use
Take a Seville Orange grate off a little of the outside then
with a sharpe pen knife cut them round or in figures as
you please but not too deep. Boil them & shift the water once when
they are tender take the weights of yr oranges in double refined
sugar well wet. Boil up the oranges in the Liquor till they are
clear enough, & when they are just done to every orange put in
the juice of one lemon, they will keep about a month.

Orange Marmalade
Take a pd. of Oranges adding one more when they are pealed.
scrape out all the inside, put none of the whites or seeds in.
take a pt. of ater 1pd &1/4 of fine sugar put the inside of the oranges & liquor together & boil it as fast as you fo for Marmalade
keeping some of the sugar to strew over them as the boyle. shred some of the peel very fine & thin cuting the white quite out boyle it in
water & after yr. marmalade if come put the peels in & give it 2 or 3 boyles.

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