To make Chocolate-Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 091

Originalrezept:

Take a Quarter of a Pound of Chocolate, breaking it into a Quarter of a Pint of boiling Water; mill it and boil it, ’till all the Chocolate is dissolv’d; then put to it a Pint of Cream and two Eggs well-beaten; let it boil, milling it all the while; when it is cold, mill it again, that it may go up with a Froth.

Übersetzung:

Schokoladencreme

Kategorisierung:

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Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Chocolate-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 091,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-chocolate-cream (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.