To make Apple-Jelly for all Sorts of Sweet-Meats

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 023

Originalrezept:

Let your Water boil in the Pan you make it in; and when the Apples are par’d and quarter’d, put them into the boiling Water; let there be no more Water than just to cover them, and let it boil as fast as possible; when the Apples are all to Pieces, put in about a Quart of Water more; let it boil at least half an Hour; and then run it thro’ a Jelly-bag: In the Summer, Codlings are best; in September, Golden Runnets and Winter Pippins.

Übersetzung:

Apfelgelee

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Apple-Jelly for all Sorts of Sweet-Meats", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 023,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-apple-jelly-for-all-sorts-of-sweet-meats (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.