To make White Plum-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 032

Originalrezept:

Take a Pound of fine Sugar, and a Pint of Water, or more, as the Quantity you intend to make requires; set it on the Fire, let it boil, and set a Pan of Water to boil; when it boils, put in your Plums; let them just boil, and then take them out with a Ladle, as they flip their Skins off; take off the Skins, and put the Plums into the Syrup; do this as fast as you can, that they may not turn: Boil them all to Pieces; and to a Quart of Plums put a Pint of Apple-Jelly; boil them well together, and rub it thro’ a Hair Sieve; to a Pint of this put a Pound and a half of sifted Sugar; let the Jelly boil before you shake the Sugar, and let it scald ’till the Sugar is well melted; skin it, put it in Pots, and dry it in the Stove.

Übersetzung:

Weiße Zwetschkenpaste (Pflaumenpaste)

Kategorisierung:

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Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make White Plum-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 032,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-white-plum-paste (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.