When your Currants are ston’d and ty’d up in Bunches, take to a Pound of Currants a Pound and half of Sugar; to a Pound of Sugar put half a Pint of Water; boil your Syrup very well, and lay the Currants into the Syrup; set them on the Fire, let them just boil, take them off, and cover them close with a Paper; let them stand ’till the next Day, and then make them scalding hot; let them stand two or three Days with the Paper close to them; then lay them on earthen Plates, and sift them well with Sugar; put them into a Stove; the next Day lay them on Sieves, but not turn them ’till that Side drys, then turn them, and sift the other Side: When they are dry lay them between Papers.
Übersetzung:In Bündeln getrocknete Ribisel
Marlene Ernst (Transkription): "To dry Currants in Bunches or losse Sprigs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 011,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dry-currants-in-bunches-or-losse-sprigs (26.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.