To make Rasberry Clear-Cakes

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


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.





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Marlene Ernst

Marlene Ernst (Transkription): "To make Rasberry Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 017,
online unter: (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.