To preserve or dry Nutmeg-Peaches

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 037

Originalrezept:

Peel the Peaches, and put them in boiling Water; let them boil a Quarter of an Hour; lay them to drain, weigh them, and to a Pound of Peaches put a Pound of fine Sugar beaten very small; when the Sugar is pretty well melted, boil them very fast ’till they are clear; set them by ’till they are cold; then scald them very well; take to every Pint of Peach a Pint of Codling-Jelly and a Pound of Sugar; boil it ’till it jellies very well, then put in the Peaches and half the Syrup; let them boil fast; then put them in Pots or Glasses: If you wou’d dry them, scald them three or four Days, and dry them out of their Syrup.

Übersetzung:

Eingelegte Pfirsiche

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To preserve or dry Nutmeg-Peaches", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 037,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-preserve-or-dry-nutmeg-peaches (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.