To make Apricock-Jam

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 024


Take two Pound of Apricocks par’d, and a Pint of Codling-Jelly, boil them very fast together ’till the Jelly is almost wasted; then put to it a Pound and half of fine Sugar, and boil it very fast ’till it jellies; put it into Pots or Glasses. You may make fresh Clear-Cakes with this, and Pippin-Jelly, in the Winter.


Marillenmarmelade (Aprikosenmarmelade)


Marlene Ernst

Marlene Ernst (Transkription): "To make Apricock-Jam", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 024,
online unter: (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.