To make Quince Clear-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 048


Pare, quarter, and boil the Quince with as much Water as will cover it, putting in a little more as it boils, but not too much; let it be a very strong Jelly, and run it through a Jelly-bag; put a Pound and a Half of the finest sifted Sugar to a Pint of Jelly; let the Jelly boil, then put in the Sugar, and let it scald ’till the Sugar is melted; then put it through a Strainer, laid in a broad Earthen Pan; fill it in little Pots, and when it is hard candy’d, turn it on Glasses as other Clear-Cakes: Colour the Jelly, if you wou’d have any Red Quince Clear-Cakes, with the Jelly of black Bullace, and let it boil after the Red is in, before you put in the Sugar.





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Marlene Ernst

Marlene Ernst (Transkription): "To make Quince Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 048,
online unter: (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.