To preserve Golden or Kentish-Pippins

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 049

Herkunftsbezeichnung(en): Kentish Pippins (Apfelsorte)


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.


Eingelegte Kent Pippins (Äpfel)


Marlene Ernst

Marlene Ernst (Transkription): "To preserve Golden or Kentish-Pippins", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 049,
online unter: (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.