To make all Sorts of Sugar-Puffs

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 075

Originalrezept:

Take very fine beaten Sugar, sifted thro’ a Lawn Sieve, make it up into a Paste, with Gum-Dragon very well steep’d in Rose-Water, or Orange-Flower-Water; beat it in a Mortar, squirt it, and bake it in a cool Oven. Colour the Red with Carmine, Blue with Powder-Blue, Yellow with steep’d Gamboodge put into Gum, and Yellow and Blue will make Green: Bake them after all other Puffs. Sugar the Papers well before you squirt the Puffs on Papers and Tin-Plates.

Übersetzung:

Zuckerpuffs (Zuckerbusserl)

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make all Sorts of Sugar-Puffs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 075,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-all-sorts-of-sugar-puffs (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.