Originalrezept:
Take a Quarter of a Hundred of Holland Pippins and two Pounds of the best Kidney Suet; then shred the Apples and Suet as fine as if they were for Paste; then take a Quarter of an Ounce of beaten Cloves and Mace, and a Nutmeg grated fine; take some green Lemon-peel, cut it very fine, and mix therewith; then take a Pound of Sugar, ten Eggs, three Pounds of Currants, a Quarter of a Pound of canded Orange, Lemon-peel and Citron, and Half a Pint of Sack. Mix them all together as for a Minc’d Pye; and when it comes out of the Oven, cut up the Lid and pour in a Pint of burnt Claret.
Übersetzung:
Walisische Apfelpastete
Kategorisierung:
Pasteten & Würste:Hauptzutaten: Branntwein, Eier, Korinthen, Muskatblüte, Muskatnuss, Nelken, Nierenfett, Orangeat (Aranzini), Pippins (Dessertäpfel), Süßwein, Zitronat (eingelegte/kandierte Zitronen), Zitronenschalen (Zesten), Zucker
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Welch Apple Pye much finer than a Minc’d Pye", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 043,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-welch-apple-pye-much-finer-than-a-mincd-pye (27.04.2024).
Datenbankeintrag erstellt von Marlene Ernst.