To make Cherry-Jam

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 008

Originalrezept:

Take twelve Pound of ston’d Cherries, boil them, break them as they boil; and when you have boiled all the Juice away, and can see the Bottom of the Pan, put in three Pound of Sugar finely beaten, stir it well, and let them have two or three Boils; then put them in Pots or Glasses.

Übersetzung:

Kirschenmarmelade

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Cherry-Jam", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 008,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-cherry-jam (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.