To make Orange or Lemmon Clear-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 056

Originalrezept:

Make a very strong Pippin-Jelly; when it is run thro’ a Jelly-bag, take a Quart of Jelly, and the Meat of three or four Oranges, boil them together, and rub it thro’ a Jelly-bag again; then take a Quarter of a Pint of Orange-Juice, a Quarter of a Pound of fine Sugar, and let it have a Boil; then put it into your Jelly, but first measure your Jelly; put half the Syrup of the Oranges to a Pint of Juice, and the Outside of an Orange, boil’d in two or three Waters, and shred very fine; make them scalding hot together; then to a Pint of Jelly take a Pound and a Half of Sugar, boiling the Sugar to a Candy; then put in your Jelly, but not altogether; because if it all boil in the hot Sugar, it will not dry: As soon as it has done boiling, put in the rest; set it over the Fire ’till all the Candy is well melted; but take Care it does not boil; then fill it in little Pots, dry and turn it on Glasses, as other Clear-Cakes. Lemmons are done the same Way.

Übersetzung:

Orangengeleekuchen oder Zitronengeleekuchen

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Orange or Lemmon Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 056,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-orange-or-lemmon-clear-cakes (22.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.