To dry Plums like the French Plums with Stones in them

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 034

Herkunftsbezeichnung(en): Französisch

Originalrezept:

When you have laid out all your Plums that are to be stopt, put white Pear-Plums, or any large black Plums, in an Earthen Pot, and make your Plum-Syrup almost scalding hot; put it to the Plums, and scald the Syrup every Day, ’till the Plums are tender and red; then lay them on Sieves, and dry them in an Oven, turning them every Day ’till they are dry; then lay them between Papers, and keep them in a dry Place.

Übersetzung:

Getrocknete Zwetschken (Pflaumen)

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To dry Plums like the French Plums with Stones in them", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 034,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-dry-plums-like-the-french-plums-with-stones-in-them (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.