To make Bean’d-Bread

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 069

Originalrezept:

Blanch half a Pound of Almonds, slice them thin the long Way, lay them in Rose-Water all Night; then drain them from the Water, and set them by the Fire, stirring them ’till they are a little dry and very hot; then put to them fine Sugar sifted, enough to hang about them. (They must not be so wet as to make the Sugar like Paste; nor so dry, but that the Sugar may hang together.) Then lay them in Lumps on Wafer-Paper, and set them on Papers in an Oven, after Puffs, or any very cool Oven that Pies have been baked in.

Übersetzung:

Bohnenbrot

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Bean’d-Bread", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 069,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-beand-bread (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.