To dry Apricocks

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 018

Originalrezept:

Take four Dozen and a half of the largest Apricocks, stone them and pare them; cover them all over with four Pound of Sugar finely beaten; put some of the Sugar on them as you pare them, the rest after: Let them lye four or five Hours, ’till the Sugar is almost melted; then set them on a slow Fire ’till quite melted; then boil them, but not too fast. As they grow tender, take them out on an earthen Plate ’till the rest are done; then put in those that you laid out first, and let them have a Boil together: Put a Paper close to them, and let them stand a Day or two; then make them very hot, but not boil; put the Paper on them as before, and let them stand two Days, then lay them on earthen Plates in a Stove, with as little Syrup on them as you can; turn them every Day ’till they are dry, and scrape off the Syrup as you turn them; lay them between Paper, and let them not be too dry before you lay them up.

Übersetzung:

Getrocknete Marillen (Getrocknete Aprikosen)

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To dry Apricocks", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 018,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dry-apricocks (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.