To make Orange-Marmalet

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 056

Originalrezept:

Rasp the Oranges, cut out the Meat, boil the Rinds very tender, and beat them very fine; then take three Pound of fine Sugar and a Pint of Water, boil and skim it; then put in a Pound of Rind, boil it fast ’till the Sugar is very thick; then put in a Pint of the Meat of the Orange, (the Seeds being pick’d out) and a Pint of very strong Pippin-Jelly; boil all together very fast, ’till it jellies very well, which will be half an Hour; then put it in Pots or Glasses, with Papers close to it.

Übersetzung:

Orangenmarmelade

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Orange-Marmalet", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 056,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-orange-marmalet (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.