To make an Almond Tourt

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 053

Herkunftsbezeichnung(en): Jordanische Mandeln


Blanch and beat Half a Pound of Jordan Almonds very fine, with a Little Orange Flower Water; pare off the Rind of Lemon pretty thick; boil it in Water till it is very tender; beat it with Half a Pound of Sugar, and mix it with the Almonds, and eight Eggs, with four of the Whites, Half a Pound of melted Butter almost cold, and a little thick Cream; mix all together, and bake it in a Dish, with Paste at the Bottom.




Marlene Ernst

Marlene Ernst (Transkription): "To make an Almond Tourt", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 053,
online unter: (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.