Take four Dozen of large Apricocks, stone and pare them, and cover them with three Pound of fine beaten Sugar, strewing some on as you pare them; let them stand, at least, six or seven Hours, then boil them on a slow Fire ’till they are clear and tender; if some of them are clear before the rest, take them out, and put them in again when the rest are ready. Let them stand, with a Paper close to them, ’till the next Day; then make Codling-Jelly very strong: Take two Pints of Jelly, two Pound of Sugar, boil it ’till it jellies; and whilst it is boiling, make your Apricocks scalding hot, and put the Jelly to your Apricocks, and boil them together, but not too fast. When the Apricocks rise in the Jelly, and they jelly very well, put them into Pots or Glasses, with Papers close to them.
Übersetzung:Eingelegte Marillen (Aprikosen)
Marlene Ernst (Transkription): "To preserve Apricocrs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 021,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-preserve-apricocrs (09.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.