To keep Damsins for Tarts

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 036


Make a Syrup of a Pound and a Half of Sugar to a Quart of Water; boil and scum it very clear; when cold put them into the Syrup; set them down on a soft Fire, and keep them down in the Syrup, stirring them gently till they are scalding hot; then set them off till cold; put them into little Pots or Jars, such as you can use at once; for when any of these Fruits are exposed to the Air, they spoil in a Day or two, unless such Sweet-meats as you preserve with full Weight of Sugar. Cover these over with melted Butter or Oil. Beef-suet is hard, and apter to crack in the Winter.


Eingelegte Zwetschken für Torten


Marlene Ernst

Marlene Ernst (Transkription): "To keep Damsins for Tarts", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 036,
online unter: (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.