To make Quince Clear-Cakes

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

Originalrezept:

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.

Übersetzung:

Quittengeleekuchen

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Quince Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 048,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-quince-clear-cakes (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.