To make an Almond Pudding

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 049

Herkunftsbezeichnung(en): Jordanische Mandeln

Originalrezept:

Take a Pound of the best Jordan Almonds blanch’d in cold Water, beat them very fine with a Little Rosewater; then take a Quart of Cream boiled with whole Spice, and taken out again; when it is cold mix it with the Almonds, and put three Spoonsful of grated Bread to it, one Spoonful of Flour, nine Eggs, but three Whites, Half a Pound of Sugar, and a Nutmeg grated; mix and beat these well together. Put some Puff-paste at the Bottom of a Dish; put the Stuff in, and here and there stick a Piece of Marrow in it. Let it bake an Hour, and when it is drawn scrape Sugar upon it, and serve it up.

Übersetzung:

Mandelpudding

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Almond Pudding", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 049,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-an-almond-pudding (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.