To preserve Grapes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 041

Originalrezept:

Peel the Grapes and stone them; put them in a Pan, cover them very close; first let them boil, and set them sometimes on and off the Fire, ’till they are very green; then drain all the Juice from them; and to a Pint of Grapes put a Pound and a Half of Sugar, and half a Pint of Apple-Jelly; let them boil very fast ’till they are clear, and jelly very well: Put them in Pots or Glasses, with Paper close to them.

Übersetzung:

Eingelegte Weintrauben

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To preserve Grapes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 041,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-preserve-grapes (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.