To make Goosberry Clear-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 003

Originalrezept:

Take a Gallon of white Goosberries, nose and wash them; put to them as much Water as will cover them almost all over, set them on an hot Fire, let them boil a Quarter of an Hour, or more, then run it thro’ a Flannel Jelly-Bag; to a Pint of Jelly have ready a Pound and half of fine Sugar, sifted thro’ an Hair Sieve; set the Jelly over the Fire, let it just boil up, then shake in the Sugar, stirring it all the while the Sugar is putting in; then set it on the Fire again, let it scald ’till all the Sugar is well melted; then lay a thin Strainer in a flat earthen Pan, pour in your Clear-Cake Jelly, and turn back the Strainer to take off the Scum; fill it into Pots, and set it in the Stove to dry; when it is candy’d on the Top, turn it out on Glass; and if your Pots are too big, cut it; and when it is very dry, turn it again, and let it dry on the other Side; twice turning is enough. If any of the Cakes stick to the Glass, hold them over a little Fire, and they will come off: Take Care the Jelly does not boil after the Sugar is in: A Gallon of Goosberries will make three Pints of Jelly; if more, ’twill not be strong enough.

Übersetzung:

Stachelbeergeleekuchen

Kategorisierung:

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Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Goosberry Clear-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 003,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-goosberry-clear-cakes (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.