To make Quince-Chips

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 047

Originalrezept:

Pare the Quinces, and slice them into Water; put them into boiling Water; let them boil fast ’till they are very tender, but not so soft as to break them: Take them out with a Skimmer, lay them on a Sieve ’till they are well drain’d, and have ready a very thick Syrup of clarify’d Sugar; put them into as much as will cover them, then boil them ’till they are very clear, and the next Day scald them; and if you see they want Syrup, put in a Pint more, but let it be very thick: Scald them twice more, then lay them out on Earthen Plates in a Stove, sift them well with Sugar: Turn them and sift them ’till they are dry.

Übersetzung:

Quittenchips

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Quince-Chips", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 047,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-quince-chips (25.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.