To make Orange-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 054

Herkunftsbezeichnung(en): Sevilla Orangen (Pomeranzen)

Originalrezept:

Rasp the Oranges, and you may make the Outside for Knots; then cut the Oranges, and pick out all the Meat, and all the Stones from the Meat; boil the white Rinds very tender, drain them well, and beat them fine; to a Pint and half of the Meat put a Pound of the beaten Rind; mix it well, make it scalding hot; then put in three Pound of fine Sugar sifted thro’ an Hair Sieve; stir it well in, and scald it ’till the Sugar is well melted; then put in the Juice of three large Lemmons: Put the Paste in flat Earthen Pans, or deep Plates; set it in the Stove ’till it is candy’d; then drop it on Glasses: Let what is too thin to drop stand ’till ’tis candy’d again: Once turning will dry it. Sevil Oranges make the best.

Übersetzung:

Orangenpaste

Kategorisierung:

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Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Orange-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 054,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-orange-paste (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.