To make a Custard-Pudding

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 051

Originalrezept:

Take a Pint of Cream and mix it with six Eggs well beaten, two Spoonsful of Flour, Half a Nutmeg grated, a Little Salt, and sweeten it to your Palate; butter a Cloth, put it in when the Pot boils; let it boil Half an Hour, and melt Butter to it for Sauce.

Übersetzung:

Eierkäsepudding (Cremepudding)

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Custard-Pudding", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 051,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-a-custard-pudding (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.