Originalrezept:

Take the white Goosberries, stamp and strain them; then take the largest white Goosberries when they just begin to turn, stone them, and to half a Pound of the Goosberries put a Pound of Loaf Sugar beaten very fine, half a Pint of the Juice of that which is strain’d, (but let it stand ’till it is settled and very clear) and six Spoonfuls of Water; set them on a very quick Fire; let them boil as fast as you can make them, up to the Top of the Pan; when you see the Sugar as it boils look clear, they are enough, which will be in less than half a quarter of an Hour: Put them in Pots or Glasses, paper them close; the next Day, if they are not hard enough jelly’d, set them for a Day or two on an hot Stove, or in some warm Place, but not in the Sun; and when they are jelly’d, put Papers close to ’em; the Papers must be first wet, and then dry’d with a Cloth.

Übersetzung:

Eingelegte Stachelbeeren

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To preserve Goosberries", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 006,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-preserve-goosberries (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.