To dry Goosberries

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 005

Originalrezept:

TAKE the large white Goosberries before they are very ripe, but at full Growth, stone and wash them, and to a Pound of Goosberries put a Pound and half of Sugar, beat very fine, and half a Pint of Water; set them on the Fire; when the Sugar is melted, let them boil, but not too fast; take them off once or twice, that they may not break; when they begin to look clear, they are enough: Let them stand all Night in the Pan they are boil’d in, with a Paper laid close to them; the next Day scald them very well, and let them stand a Day or two; then lay them on Plates, sift them with Sugar very well, and put them in the Stove, turning them every Day ’till they are dry; the third Time of turning, you may lay them on a Sieve, if you please; when they are pretty dry, place them in a Box, with Paper betwixt every Row.

Übersetzung:

Getrocknete Stachelbeeren

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To dry Goosberries", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 005,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-dry-goosberries (25.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.