Boil the Rind of an Orange very tender, and let it lye in Water two or three Days; then make a strong Jelly with Pippins, and run it through a Jelly-bag. Take Golden-Pippins, pare them, and scoop out all the Coar at the Stalk End: To twelve Pippins put two Pound of Sugar and three Quarters of a Pint of Water, boil the Sugar and skim it; put in the Pippins and the Orange-Rind cut into thin Slices; let them boil as fast as they can ’till the Sugar is very thick, and almost a Candy; then put in a Pint of the Pippin-Jelly, and boil them very fast ’till they jelly very well; then put in the Juice of a Lemmon, give it one Boil, and put them in Pots or Glasses, with the Orange mix’d with them. The Kentish Pippins are better in Quarters than whole.
Übersetzung:Eingelegte Kent Pippins (Äpfel)
Marlene Ernst (Transkription): "To preserve Golden or Kentish-Pippins", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 049,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-preserve-golden-or-kentish-pippins (09.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.