To dry Grapes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 041

Originalrezept:

Take the large Bell-Grapes, just before they are ripe; stone them in Bunches, and put them into scalding Water, covering them close with Vine-Leaves, and a Cover on the Pan; keep them in a Scald, putting them on and off the Fire ’till they are green; then give them a Boil in the Water, drain them on a Sieve, and to every Pound of Grapes make a thick Syrup of a Pound and a Half of clarify’d Sugar; and when the Syrup is cold, put in the Grapes, and scald them every Day ’till the Syrup is thick, but never let them boil; then lay them out on Earthen Plates, and sift them very well with Sugar; dry them in a Stove, and turn and sift them every Day.

Übersetzung:

Getrocknete Weintrauben

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To dry Grapes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 041,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dry-grapes (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.