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Preserves, Jam, Jelly, Etc

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Preserves, Jam, Jelly, Etc

Ingredients

Directions

  1. Prepare a pan with fire, then set it into another pan filled with cold water.

  2. Grease moulds with sweet oil.

  3. Dip a spoon or fork into the sugar and sprinkle it over the mould in fine threads until covered.

  4. Make a small handle from Caramel or attach two or three small Gum Paste rings for decoration.

  5. Place the mould over small pastry of your choice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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