Skilled Chefs

The International Jewish Cook Book: JELLIES AND PRESERVES

UTENSILS FOR JELLY MAKING

Large enamelled kettle, syrup gauge, two colanders, wooden masher, wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for sterilizing glasses and two iron jelly stands with cheese-cloth bags.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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