To candy Orange-Flowers

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 061

Originalrezept:

Take the Flowers full blown, pick the white Leaves, and put them in Water an Hour or two; then put them into boiling Water, letting them boil ’till they are tender; then drain them from that Water, and let them lye in cold Water, ’till you make a Syrup of very fine Sugar, as much as you think will cover them; to a Pound of Sugar put three Quarters of a Pint of Water; and when the Syrup is cold, put in the Leaves, and let them lye all Night; scald them the next Day, and let them lye in the Syrup two or three Days; then make a Syrup, (if you have a Pound of the Flowers) with a Pound and Half of fine Sugar and half a Pint of Water; boil and skim it, and when it is cold, drain the Flowers from the thin Syrup, and put them in the Thick; let them lye two or three Days; then make them just hot, and in a Day or two more lay them out on Glasses: Spread them very thin, sift them with fine Sugar, and put them in a Stove: Four or five Hours will dry them on one Side; then scrape them on Paper with the wet Side uppermost, and set them in the Stove ’till they are almost dry; then pick them asunder, and let them be in a Stove ’till they are quite dry: You may put some of them in Jelly, if you like it.

Übersetzung:

Kandierte Orangenblüten

Kategorisierung:

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Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To candy Orange-Flowers", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 061,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-candy-orange-flowers (19.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.