To make Lemmon-Jelly

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 079

Originalrezept:

Take four Lemmons, rasp the Rinds into a Pint and half of Spring-Water, let it lye an Hour; and then put to it the Whites of five Eggs well beaten, half a Pound of Sugar, and the Juice of four Lemmons; when the Sugar is melted, strain it thro’ a thin Sieve or Strainer; then take a little Powder of Turmerick, ty’d up in a Piece of Muslin, and lay it in a Spoonful of Water ’till it is wet; then squeeze a little into the Jelly, to make it Lemmon-Colour, but not too Yellow: Set it over the Fire, skim it, and when you see it jelly, put it in Glasses; if it boil, it will not be amiss.

Übersetzung:

Zitronengelee

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Lemmon-Jelly", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 079,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-lemmon-jelly (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.