To make Citron Marmalet

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 061

Originalrezept:

Boil the Citron very tender, cut off all the yellow Rind, beat the White very well in a Tray, or wooden Bowl, shred the Rind, and to a Pound of the Pulp and Rind take a Pound and a Half of Sugar and half a Pint of Water; when it boils, put in the Citron, boil it very fast ’till it is clear; then put in half a Pint of Pippin-Jelly, and boil it ’till it jellies very well; then put in the Juice of a Lemmon: Put it in Pots or Glasses.

Übersetzung:

Zitronenmarmelade

Kategorisierung:

:

Hauptzutaten: , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Citron Marmalet", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 061,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-citron-marmalet (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.