To make White Pear-Plum Clear-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 031

Originalrezept:

Take a good Quantity of white Pear-Plums, as many as you think will make three Pints, with as much boiling Water as will cover them; boil them very fast, ’till they are all to Pieces; then have ready three Pints of Apple-Jelly, and put it to the Plums, boiling them very fast together; then run it thro’ a Jelly-bag: To a Pint put a Pound and half of sifted Sugar; first boil the Jelly, and shake in the Sugar; let it scald on the Fire ’till it is melted; put it in Pots in the Stove; dry and turn it as other Clear-Cakes.

Übersetzung:

Zwetschkengeleekuchen (Pflaumengeleekuchen)

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make White Pear-Plum Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 031,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-white-pear-plum-clear-cakes (13.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.