Guava Jelly
From The Common sense recipe book, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 51. The excerpt below is the record exactly as published.
, a teaspoonful of ground cloves, two teaspoonfuls of ground cinna- mon, a teaspoonful of powdered mace, a cupful of brown sugar and one quart of strong vinegar. Mix well, bottle, and seal. MUSHROOM CATSUP. Take a peck of fresh mushrooms, wipe them carefully, but do not wash. Break into pieces, put a layer in the bottom of a stone crock, sprinkle with salt. Put in more mushrooms, and salt until all are in. Cover with a cloth, and set in the kitchen dwardsburg Silver Gloss STARCH = Wamutactured only by The Edwardsburg For all domestic Laundry uses. Starch Co., Ltd. CARDINAL, Ont. 124 [Osage look round after a nice head of hair in the street, so rare has that beautiful ornament become at the present day. Why is this? It cer- tainly is not the fault of 7% LU BY’S Hoeitenceee which is an almost infallible remedy against prematurely gray hair, or bald heads, Sold by all Druggists. Only 50c, a Bottle. for twenty-four hours. Mash and strain through a coarse bag. To every quart of mushroom liquor add a tablespoonful of pepper corns, a teaspoonful of allspice, a dozen whole cloves, three blades of mace, and a slice of ginger root. Set near the fire to boil slowly for one hour. Take up, let cool, strain, and bottle.. REDUPE PREP RGA TSU: Take four dozen fed peppers. Cut in a kettle with a quart of vinegar and water each, two roots of horse radish grated, and three chopped onions. Stir well together, add two teaspoon- fuls of salt, a tablespoonful of white mustard seed, a tablespoon- ful each of mace and cloves. Boil ten minutes) strain, and return to the kettle with a tea cup full of brown sugar and a ‘pint or vinecam, - Let boil one hour, strains and: Dottie: Guava Wed ery) C2 I ee! Pick nine pounds of very ripe grapes from the stems, work, after weighing, and put into a porcelain kettle. Set over the fire to scald, and run through a colander; return to the kettle, add five pounds of sugar, a tablespoonful each of ground cloves and allspice, let boil for fifteen minutes, pour in a quart of strong vinegar
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