To make Red Plum Clear-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 033

Originalrezept:

Take white Pear-Plums, half White and half Black, or if you have no Black, one third of Damsins, and as much Water as will cover them; boil them very well; and to a Quart of the Plums put a Quart of Apple-Jelly; boil them very well together; run it thro’ a Jelly-bag; to a Pint of the Jelly put a Pound and Half of Sugar; let the Jelly boil, then shake in the Sugar; let it scald, but not boil; put it thro’ a thin Strainer in a broad Pan, to take off the Scum, and put it in Pots in a Stove: When it is candy’d, turn it as other Clear-Cakes: You may make it paler or redder, as you best like, with more or less black Plums.

Übersetzung:

Rotes Zwetschkengelee (Pflaumengelee)

Kategorisierung:

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Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Red Plum Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 033,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-red-plum-clear-cakes (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.