Originalrezept:

Pare the Quinces, quarter them, and cut out all that is hard; to a Pound of Quinces put in a Pound and a Half of Sugar, and half a Pint of Juice of Barberries, boil’d with Water, as you do Jelly, or other Fruit; boil it very fast, and break it very small; when it is all to Pieces, and jellies, it is enough: If you wou’d have the Marmalet of a very fine Colour, put a few black Bullace to the Barberries when you make the Jelly.

Übersetzung:

Rote Quittenmarmelade

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Red Quince-Marmalet", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 045,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-red-quince-marmalet (30.04.2024).

Datenbankeintrag erstellt von Marlene Ernst.