To make an Orange Pudding

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

Herkunftsbezeichnung(en): Sevilla Orangen (Pomeranzen)

Originalrezept:

Pare off the Rind of two Sevile Oranges very thin; shred and beat it very small in a Stone Mortar; add to it Half a Pound of Butter, Half a Pound of Sugar, and the Yolks of sixteen Eggs; beat altogether in the Mortar till it is of an even Colour, then pour it into a Dish, in which you have laid a Sheet of Puff-paste, and bake it.

Übersetzung:

Orangenpudding (Orangendessert)

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Orange 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-orange-pudding (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.