To preserve Green Jennitins

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 024

Originalrezept:

Cut out the Stalk and Nose, and put them in cold Water on a Coal-Fire ’till they peel; then put them in the same Water, and cover them very close; set them on a slow Fire ’till they are green and tender; then, to a Pound of Apples take a Pound and half of Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, and boil them fast, ’till they are very clear, and the Syrup very thick, almost at a Candy; then put in half a Pint, or more, of Codling-Jelly, and the Juice of a Lemon, boil it ’till it jellies well, and put them in Pots or Glasses.

Übersetzung:

Eingelegte Äpfel (grüne Jennitins)

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To preserve Green Jennitins", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 024,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-preserve-green-jennitins (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.