To make White Quince-Marmalet

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 044

Originalrezept:

Pare Quinces, and quarter them, putting as much Water as will cover them, and boil them all to Pieces to make Jelly; run it through a Jelly-bag; then take a Pound of Quince, pare, quarter, and cut out all the Hard of it; and to a Pound of Quinces put a Pound and a Half of Sugar fine beaten, and half a Pint of Water, and let it boil ’till it is very clear; keep it stirring, and it will break as much as shou’d be; when the Sugar is boil’d to be very thick, almost a Candy, put in half a Pint of Jelly, and let it boil very fast ’till it jellies: As soon as you take it off, put in the Juice of a Lemon; skim it well, and put it in Pots or Glasses: It is the better for having Lumps in it.

Übersetzung:

Weiße Quittenmarmelade

Kategorisierung:

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Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make White Quince-Marmalet", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 044,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-white-quince-marmalet (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.