To preserve Red Currants

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 013

Originalrezept:

Mash the Currants, and strain them thro’ a thin Strainer; take a Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of Water; let it boil up, and scum it very well; then put in half a Pound of ston’d Currants; boil them as fast as you can, ’till the Currants are clear and jelly very well; put them in Pots or Glasses, and, when they are cold, paper them as other Sweet-meats. Stir all small Fruit as they cool, to mix it with the Jelly.

Übersetzung:

Eingelegte rote Ribisel

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To preserve Red Currants", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 013,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-preserve-red-currants (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.