To preserve White Currants

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 014

Originalrezept:

Take the large white Currants, not the Amber-colour’d, strip them, and to two Quarts of Currants put a Pint of Water; boil them very fast, and run them thro’ a Jelly-bag; to a Pint of Juice put in a Pound and half of Sugar, and half a Pound of ston’d Currants; set them on a quick Fire, let them boil very fast, ’till the Currants are clear and jelly very well; then put them in Pots or Glasses; stir them as they cool, to make the Currants mix with the Jelly: Paper them down when almost cold.

Übersetzung:

Eingelegte Weiße Ribisel

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To preserve White Currants", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 014,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-preserve-white-currants (25.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.