To make Caramel

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 098

Herkunftsbezeichnung(en): China Orangen

Originalrezept:

Take China Oranges, peel and split them into Quarters, but don’t break the Skin; lay the Quarters before a Fire, turning them ’till the Skin is very dry; then take Half a Pound of Sugar sifted thro’ an Hair Sieve, put it in a Brass or Silver Pan, and set it over a very slow Fire, keeping it stirring ’till all is melted, and looks pretty clear; then take it off the Fire, and put in your Orange-Quarters, one at a Time; take them out again as fast as you can with a little Spoon, and lay them on a Dish, that shou’d be butter’d, or they will not come off: The Sugar will keep hot enough to do any Plate full. You may do roasted Chessnuts, or any Fruit in the Summer, first laying the Fruit before a Fire, or in a Stove, to make the Skin tough; for if any Wet come out, the Sugar will not stick to it: It must be done just when you use it, for it will not keep.

Übersetzung:

Karamell (Kandierte Orangen bzw. karamellisierte Orangen)

Kategorisierung:

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Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Caramel", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 098,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-caramel (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.