Originalrezept:

Rasp them very thin, just the Outside Rind off; lay them in Water twenty four Hours; then set them on the Fire with a good Quantity of Water; let them boil ’till they are very tender; then put them in cold Water again, and let them lye two Days; the Lemmons need not lye but one Day; then, to four Oranges or Lemmons put two Pound of fine Sugar and a Pint of Water; boil and skim it, and when it is cold, put in the Oranges or Lemmons, and let them lye four or five Days in cold Syrup; then boil them ’till they are clear; set them by in an Earthen Pan a Day or two more; then boil them again, and put them in Jelly, thus: Take Pippin-Jelly, and to a Pint put a Pound of fine Sugar; boil it ’till the Jelly is very strong; then heat your Oranges, and put them to the Jelly, with half their Syrup; boil them very fast a Quarter of an Hour; when you take them off the Fire, put in the Juice of two or three Lemmons; put them in Pots that will hold the Jelly: To four Oranges you may put one Pint and a Half of Jelly, and one Pound and a Half of Sugar. Lemmons must be done by themselves. Sevil Oranges and Malaga Lemmons are best.

Übersetzung:

Eingelegte ganze Orangen oder Zitronen

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To preserve Whole Oranges or Lemmons", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 050,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-preserve-whole-oranges-or-lemmons (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.