To make Cherry-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 009

Originalrezept:

Take Cherries, stone and boil them, breaking them well the while, and boil them very dry; and to a Pound of Cherries put a Pound and a Quarter of Sugar, sifted thro’ an Hair Sieve; let the Cherries be hot when you put in the Sugar; set it on the Fire ’till the Sugar is well melted; put it in a broad Pan, or earthen Plates; let it stand in the Stove ’till it is candy’d; drop it on Glass, and, when dry on one Side, turn it.

Übersetzung:

Kirschenpaste

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Cherry-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 009,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-cherry-paste (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.