Take about three Dozen of Apricocks, pare them, and put thereto a Pound of fine Sugar, and boil them to Pieces; then put to them two Quarts of Codling-Jelly, boil them together very fast for a Quarter of an Hour; run it thro’ a Jelly-bag, and to a Pint of Jelly put a Pound and half of Sugar, sifted thro’ a Hair Sieve; while the Jelly boils, shake in your Sugar, and let it scald ’till the Sugar is melted; then put it thro’ a thin Strainer, in a broad earthen Pan; fill it in Pots, and dry it as other Clear-Cakes. If you would have some with Pieces in them, cut some of your dry’d Quarters small; and when the Strainer has taken off the Scum, take some of the Jelly in a Pan, put in the Pieces, make it scalding hot again, and fill it out.
Marlene Ernst (Transkription): "To make Apricock Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 022,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-apricock-clear-cakes (22.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.