To make Rasberry-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 016

Originalrezept:

Mash the Rasberries, strain half, and put the Juice to the other half with the Seeds; boil them fast for a Quarter of an Hour; and to a Pint of Rasberries put half a Pint of red Currants, boil’d with very little Water, and strain’d thro’ a thin Strainer, or Hair Sieve; let the Currants and Rasberries boil together a little while: Then to a Pint of Juice put a Pound and a Quarter of sifted Sugar; set it over the Fire, let it scald, but not boil; fill it in little Pots, set it in the Stove ’till it is candy’d, then turn it out on Glasses, as other Cakes.

Übersetzung:

Himbeerpaste

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Rasberry-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 016,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-rasberry-paste (25.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.