To make Quince-Paste

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

Originalrezept:

Pare the Quinces, and quarter them; to a Pound of Quince put half a Pound of Sugar and half a Pint of Water; boil it fast ’till the Quinces are all to Pieces; then rub it very fine, ’till there be no Lumps in it, and put to it a Pint of Jelly of Quince, boil’d with as much Water as will cover them, and run through a Jelly-bag; boil the Quinces Jelly together, and to a Pint of it put a Pound and a Quarter of fine Sugar; let it scald, but not boil, ’till the Sugar is melted; skim it, and put it in the Stove; turn it when it is candy’d; twice turning will do.

Übersetzung:

Quittenpaste

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Quince-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 048,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-quince-paste (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.