Two jelly drink recipes made when "jams or jellies are too old" for "table use" contain vinegar and soda for effervescence - Beecher, 1850 or the later, 1884 recipe is just jelly stirred in water and sugar.
Effervescing Jelly Drinks.
When jams or jellies are too old to be good for table
use, mix them with good vinegar, and then use them with soda, or saleratus, as
Effervescing Fruit Drinks.
Very fine drinks for summer are prepared by putting strawberries, raspberries,
or blackberries into good vinegar and then straining it off, and adding a new
supply of fruit till enough flavor is secured, as directed in Strawberry
Vinegar. Keep the vinegar bottled, and in hot weather use it thus. Dissolve
half a teaspoonful or less of saleratus, or soda in a tumbler, very little
water till the lumps are all out. Then fill the tumbler two-thirds full of
water, and then add the fruit vinegar. If several are to drink, put the soda,
or saleratus into the pitcher, and then put the fruit vinegar into each
tumbler, and pour the alkali water from the pitcher into each tumbler, as each
person is all ready to drink, as delay spoils it.
Beecher, Catharine. Miss
Beecher's Domestic Receipt-book. NY: 1850
A little jelly or fruit syrup dissolved in a goblet of water with a
little sugar is a refreshing drink. Lime juice squeezed into lemonade gives it
a tart but pleasing flavor. A little orange juice is also an improvement in
nearly all summer drinks.
Ellsworth, Milon. The Successful Housekeeper. Detroit: 1884
The interesting jelly glasses are from Ola Powell’s Successful Canning and Preserving. Phila:
1917. Pouring wax onto the jelly using coffee pot -
©2018 Patricia Bixler Reber
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