To make Apricock-Jam

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 024

Originalrezept:

Take two Pound of Apricocks par’d, and a Pint of Codling-Jelly, boil them very fast together ’till the Jelly is almost wasted; then put to it a Pound and half of fine Sugar, and boil it very fast ’till it jellies; put it into Pots or Glasses. You may make fresh Clear-Cakes with this, and Pippin-Jelly, in the Winter.

Übersetzung:

Marillenmarmelade (Aprikosenmarmelade)

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Apricock-Jam", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 024,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-apricock-jam (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.