To make Chocolate-Almonds

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


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.




Marlene Ernst

Marlene Ernst (Transkription): "To make Chocolate-Almonds", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 067,
online unter: (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.