To scald all Sorts of Fruit

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 100

Originalrezept:

Put the Fruit into scalding Water, (as much as will almost cover the Fruit) set it over a slow Fire, keep them in a Scald ’till they are tender, turning the Fruit where the Water does not cover it; when ’tis very tender, lay a Paper close to it, and let it stand ’till it is cold: Then to a Pound of Fruit put Half a Pound of Sugar, and let it boil (but not too fast) ’till it looks clear: All Fruit must be done whole but Pippins, and they are best halv’d or quarter’d, and a little Orange-Peel boil’d and put in them, with the Juice of a Lemmon.

Übersetzung:

Gekochte Früchte

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To scald all Sorts of Fruit", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 100,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-scald-all-sorts-of-fruit (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.