To dry Peaches

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 035

Originalrezept:

Stone the largest white Newington Peaches, and pare them, and have ready a Pan over the Fire with boiling Water; put in the Peaches, and let them boil ’till they are tender; then lay them on a Sieve to drain out all the Water; weigh them, and lay them in the Pan you boil them in, and cover them with their Weight in Sugar; let them lye two or three Hours; then boil them ’till they are clear, and the Syrup pretty thick; set them by cover’d, with a Paper close to them; the next Day scald them very well, setting them off the Fire and on again, ’till the Peaches are thorough hot; repeat this for three Days; then lay them on Plates to dry, and turn them every Day ’till dry.

Übersetzung:

Getrocknete Pfirsiche

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To dry Peaches", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 035,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-dry-peaches (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.