To make Chocolate-Almonds

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 067

Originalrezept:

Take two Pound of fine sifted Sugar, half a Pound of Chocolate grated, and sifted thro’ an Hair Sieve, a Grain of Musk, a Grain of Amber, and two Spoonfuls of Ben; make this up to a stiff Paste with Gum-Dragon steep’d well in Orange-Flower-Water; beat it well in a Mortar; make it in a Mould like Almonds; lay them to dry on Papers, but not in a Stove.

Übersetzung:

Schokoladenmandeln

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Chocolate-Almonds", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 067,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-chocolate-almonds (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.