Take four Pound of the Halves or Quarters, pare them, and put to them three Pound of Sugar fine beaten; strew some on them as you pare them, and cover them with the rest; let them lye four or five Hours; afterwards set them on a slow Fire, till the Sugar is melted; then boil them, but not too fast, ’till they are tender, taking out those that are first tender; and putting them in again, let them have a Boil together; then lay a Paper close to them, scald them very well, and let them lye a Day or two in the Syrup: Lay them on earthen Plates, with as little Syrup to them as you can, turning them every Day ’till they are dry; at last, lay them between Paper in Boxes.
Übersetzung:Getrocknete Marillenspalten (Getrocknete Aprikosenspalten)
Marlene Ernst (Transkription): "To dry Apricocks in Quarters or Halves", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 019,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dry-apricocks-in-quarters-or-halves (09.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.