To make Almond-Butter

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 089

Originalrezept:

Take a Pint of Milk, and about twelve large Laurel Leaves, break the Leaves in three or four Pieces; boil them in the Milk ’till it is half wasted; then put in a Quart of Cream, boil it with the Leaves and Milk; then strain it, and set it on the Fire again; when it boils, put in the Yolks of twelve Eggs, and the Whites of three, beating the Eggs very well; stir this ’till it is a Curd; put in about Half a Pint of Milk, let it have a boil, then whey it in a Strainer. When it is cold, sweeten it. This tastes as well as that which has Almonds in it.

Übersetzung:

Mandelbutter

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Almond-Butter", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 089,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-almond-butter-2 (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.