To make Apricock-Paste

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

Originalrezept:

Take two Pound of Apricocks par’d, and a Pound of Sugar fine beaten, let them lye in the Sugar ’till it is melted; then boil it well and mash it very small; put to it two Pints of Codling-Jelly; let it boil together; and to a Pound of it put a Pound and a Quarter of sifted Sugar; let your Paste boil before you put your Sugar to it, then let it scald ’till the Sugar is melted; fill it in Pots, and dry it in the Stove, turning it as other Paste.

Übersetzung:

Marillenpaste (Aprikosenpaste)

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Apricock-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 023,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-apricock-paste (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.