To make Bean’d-Bread

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


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.





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Marlene Ernst

Marlene Ernst (Transkription): "To make Bean’d-Bread", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 069,
online unter: (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.