To make a Plumb Cake

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 045

Originalrezept:

Take six Pounds of Currants, five Pounds of Flour, an Ounce of mace and Cloves, a little Cinnamon, Half an Ounce of Nutmegs, Half a Pound of blanched Almonds pounded, Half a Pound of Sugar, three Quarters of a Pound of sliced Citron, Lemon and Orange-peel, Half a Pint of Sack, a little Honey-water, and a Quart of Ale Yeast, a Quart of Cream, a Pound and Half of Butter melted; then strew a little Flour thereon, and lay it before the Fire to rise; then work it up till it is very smooth, and put it in a Hoop, with a Paper floured at the Bottom.

Übersetzung:

Pflaumenkuchen

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Plumb Cake", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 045,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-a-plumb-cake (19.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.