To dry Barberries

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 042

Originalrezept:

Take Barberries, stone them, and tye them in Bunches, or loose in Sprigs, which you please; weigh them, and to every Pound of Barberries clarify two Pound of Sugar; make your Syrup with something more than half a Pint of Water to a Pound of Sugar; put the Barberries into the Syrup when it is scalding hot; set it on the Fire, and let them just boil; then set them by, with a Paper close to them; the next Day make them scalding hot, doing so for two Days; but be sure they never boil after the first Time; when they are cold, lay them out on Earthen Plates; sift them well with Sugar, and the next Day turn them on a Sieve; sift them again, and turn them every Day ’till they are dry: Your Stove must not be too hot.

Übersetzung:

Getrocknete Berberitzen

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To dry Barberries", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 042,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-dry-barberries (19.05.2024).

Datenbankeintrag erstellt von Marlene Ernst.