To make Currant Clear-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 012

Originalrezept:

Strip the Currants, wash them, and to a Gallon of Currants put about a Quart of Water; boil it very well, run it thro’ a Jelly-bag; to a Pint of Jelly put a Pound and half of Sugar, sifted thro’ an Hair Sieve; set your Jelly on the Fire, let it just boil; then shake in the Sugar, stir it well, set it on the Fire, and make it scalding hot; then put it thro’ a Strainer in a broad Pan, to take off the Scum, and fill it in Pots: When it is candy’d, turn it on Glass ’till that Side be dry; then turn it again, to dry on the other Side.

Red and white Currants are done the same Way; but as soon as the Jelly of the White is made, you must put it to the Sugar, or it will change Colour.

Übersetzung:

Ribiselgelee

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Currant Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 012,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-currant-clear-cakes (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.