To make Goosberry-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 004

Originalrezept:

Take the Goosberries, nose and wash them, put to them as much Water as will almost cover them, and let them boil a Quarter of an Hour; then strain them thro’ a thin Strainer, or an Hair-Sieve, and allow to a Pint of Liquor a Pound and half of fine Sugar, sifted thro’ a Hair-Sieve; before you put in the Sugar, set the Liquor on the Fire, let it boil, and scum it; then shake in the Sugar, set it on the Fire again, and let it scald ’till all the Sugar is melted; then fill it into little Pots; when it is candy’d, turn it out on Glass; and when it is dry on one Side, turn it again; if any of the Cakes stick, hold the Glass over the Fire: You may put some of this in Plates; and when it is jelly’d, before it candies, cut it out in long Slices, and make Fruit-Jambals.

Übersetzung:

Stachelbeerpaste

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Goosberry-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 004,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-goosberry-paste (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.