Der vielseitige Geschmack von Johannisbeeren Gelee ergänzt eine Vielzahl von Gerichte – aus knusprigem Brot mit Butter zu kaltem Fleisch. Unsere Torte Version wurde inspiriert von die berühmten roten und weißen Konserven von Bar-Le-Duc, Frankreich, wo das originale Rezept aus dem vierzehnten Jahrhundert noch hergestellt wird.
This text is in German and talks about the versatile taste of currant jelly, which complements a variety of dishes, from crispy bread with butter to cold meats. The recipe for the jelly is inspired by the famous red and white preserves of Bar-Le-Duc, France, where the original recipe from the fourteenth century is still made. The recipe calls for three pounds of fresh red, black, or white currants and three cups of sugar, which are cooked together to make the jelly. The jelly is then canned and can be stored for up to a year.
Ivan
26.04.2023 @ 22:32
This text is in German and talks about the versatile taste of currant jelly, which complements a variety of dishes, from crispy bread with butter to cold meats. The recipe for the jelly is inspired by the famous red and white preserves of Bar-Le-Duc, France, where the original recipe from the fourteenth century is still made. The recipe calls for three pounds of fresh red, black, or white currants and three cups of sugar, which are cooked together to make the jelly. The jelly is then canned and can be stored for up to a year.