To make Rasberry Clear-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 017

Originalrezept:

Take half Rasberries and half white Currants, almost cover them with Water; boil them very well a Quarter of an Hour, then run them thro’ a Jelly-bag, and to every Pint of Jelly have ready a Pound and half of fine Sugar, sifted thro’ an Hair Sieve; set the Jelly on the Fire, let it just boil, then shake in your Sugar, stir it well, and set it on the Fire a second Time, ’till the Sugar is melted; then lay a Strainer in a broad Pan to prevent the Scum, and fill it into Pots: When it is candy’d, turn it on Glass, as other Clear-Cakes.

Übersetzung:

Himbeergeleekuchen

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Rasberry Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 017,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-rasberry-clear-cakes (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.