To make Almond-Butter

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 082

Originalrezept:

Take half a Pound of Almonds finely beaten, mix them in a Quart of Cream; strain the Cream, and get out as much of the Almonds as you can thro’ the Strainer; set it on the Fire, and when it is ready to boil, put in twelve Eggs (but three of the Whites) well beaten; stir it on the Fire ’till it turns to a Curd; then put in half a Pint of cold Milk, stir it well, and whey it in a Strainer: When ’tis cold sweeten it.

Übersetzung:

Mandelbutter

Kategorisierung:

:

Hauptzutaten: , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Almond-Butter", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 082,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-almond-butter (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.