To make Almond-Loaves

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 073

Originalrezept:

Beat a Pound of Almonds very fine, mix them well with three Quarters of a Pound of sifted Sugar, set them over the Fire, keep them stirring ’till they are stiff, and put in the Rind of a Lemmon grated; make them up in little Loaves, shake them very well in the Whites of Eggs beat to a very stiff Froth, that the Egg may hang about them; then put them in a Pan with about a Pound of fine sifted Sugar, shake them ’till they are well cover’d with the Sugar; divide them if they stick together, and add more Sugar, ’till they begin to be smooth, and dry; and when you put them on Papers to bake, shake them in a Pan that is just wet with White of Eggs, to make them have a Gloss: Bake them after Biscuit, on Papers and Tin-Plates.

Übersetzung:

Mandelbrot

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Almond-Loaves", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 073,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-almond-loaves (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.