To Fry Pan-Puddings

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 052

Originalrezept:

To a Pint of Milk put near three Quarters of a Pound of Flour, six Ounces of Beef Suet shred very fine, and sifted through a Cullander, six Ounces of Currants pick’d, wash’d and plump’d, a Little Salt, a Little Nutmeg, and sugar it if you please, but they are lightest without it; three or four Eggs beat and strain’d; mix all well together; fry them in a large Quantity of Lard, and make them little bigger than Fritters.

Übersetzung:

Frittierter Pfannenpudding

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Fry Pan-Puddings", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 052,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-fry-pan-puddings (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.