To make all Sorts of Sugar-Puffs

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


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.


Zuckerpuffs (Zuckerbusserl)



Hauptzutaten: , , ,


Marlene Ernst

Marlene Ernst (Transkription): "To make all Sorts of Sugar-Puffs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 075,
online unter: (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.