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1796 COOKBOOK > PRESERVES > Emptins >

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Recipes from American Cookery
by Amelia Simmons (1796)

PRESERVES

Emptins

Take a handful of hops and about three quarts of water, let it boil about 15 minutes, then make a thickening as you do for starch, which add when hot; strain the liquor, when cold put a little emptins to work it; it will keep in bottles well corked five or six weeks.

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