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    5 Recipes

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    From 1913, Catherine Hurst's column in the Young Women's Journal. As found in, September 2, 2010. A few editing changes have been made. The original recipe called for 1 cup pineapple juice, juice of two oranges, juice of one lemon, 2 eggs well beaten, 1 cup sugar, 1 tablespoon of flour, butter size of a walnut, and gave as directions: Mix the flour and sugar together and add to the other ingredients. "Put in a double boiler and heat until it becomes thick and creamy, stirring constantly. When cool add one cup of whipped cream. Serves fifteen persons."

    Recipe #436555

    As found in Keepapitchinin (January 8, 2010) from the 1954 Improvement Era.

    Recipe #407457

    Undoubtedly the earliest gelatin recipe in Mormon Culture. From the 1898 Young Women's Journal. See discussion on Keepapitchinin, December 2010. (This is doubled to make eight servings.)

    Recipe #463196

    As found in Keepapitchinin (September 10, 2009) from the Young Women's Journal, 1921. I have not made this recipe. Some of the steps I had to extrapolate from the recipe. If you can't find citron peel, one source reports that you can use candied lemon or orange peel. The best way to measure the flour is on a kitchen scale, but if you don't have a scale, it should be approximately 3-3/4 cups. Good luck choosing the size of the pans!

    Recipe #389674

    This is a recipe from Sanpete Scenes (Gary Peterson and Lowell Bennion) page 144. It is from the early Danish settlers of Manti and Ephraim, Utah, and other surrounding communities. As found in a discussion on on August 31, 2010. I wouldn't suggest making this without doing some intensive research into food safe practices and perhaps consulting the current interpretation of the Word of Wisdom. :) The original recipe says "Brown 1 quart wheat in a 350° oven. Place wheat and 1-1/2 quarts clean, food-quality barley and 1/2 cup hops in a cloth sack. Boil in large pan until nutrients are removed from grain. Keep draining and add liquid until you have 5 gallons of stock. Place in a crock. Add 1 quart honey, 2 pounds raw, dark pure cane sugar and 2 dissolved yeast cakes. Let sit overnight and then bottle."

    Recipe #436558

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