To make Blamange

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 084

Originalrezept:

Take two Ounces of Ising-glass, steep it all Night in Rose-Water; then take it out of the Water and put to it a Quart of Milk, and about six Laurel Leaves, breaking the Leaves into two or three Pieces; boil this ’till all the Ising-glass is dissolv’d, and the Milk diminish’d to less than a Pint; then put to it a Quart of Cream, letting it boil about half an Hour; then strain it thro’ a thin Strainer, leaving as little of the Ising-glass in the Strainer as you can; sweeten it, and, if you like it, put in a little Orange-Flower-Water; put it in a broad Earthen Pan, or China Dish; the next Day, when you use it, cut it with a Jagging-Iron in long Slips, and lay it in Knots on the Dish or Plate you serve it up in.

Übersetzung:

Blanc-Manger

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Blamange", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 084,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-blamange (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.