To make Pomegranate Clear-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 058

Originalrezept:

Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind and all; boil it well, and run it thro’ the Jelly-bag again; then colour it as you like it: To a Pint of the Jelly take half a Quarter of Orange-Syrup, made as for Orange Clear-Cakes; let it have a Boil together, and boil a Pound and a Half of Sugar to a Candy; put your Jelly to the Candy, a little at a Time, ’till the Sugar has done boiling, then put in all the rest; scald it ’till the Candy is well melted, fill it in Pots, and dry it as other Clear-Cakes.

The Colour is made thus: Take as much Carmine as you can have for Half-a-Crown, put to it two Ounces of Sugar, and as much Water as will wet it; give it a Boil, and then colour your Jelly with it.

Übersetzung:

Granatapfelgeleekuchen

Kategorisierung:

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Hauptzutaten: , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Pomegranate Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 058,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-pomegranate-clear-cakes (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.