To make Red Plum-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 034

Originalrezept:

Take half white and half red Plums, as you did for the Clear-Cakes; boil them with as much Water as will cover them; then, to a Quart of Plums put a Pint of Apple-Jelly; let them boil well together; rub it thro’ an Hair Sieve; to a Pint of Jelly put in a Pound and half of Sugar; boil the Jelly, and shake in the Sugar; let it scald ’till the Sugar is melted, skin it well, and fill in Pots; dry it as other Cakes: You may put some of this in Plates, and make Fruit-Jambals.

Übersetzung:

Rote Zwetschkenpaste (Pflaumenpaste)

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Red Plum-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 034,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-red-plum-paste (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.