To make Chocolate-Puffs

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 074

Originalrezept:

Take a Pound of fine sifted Sugar, and three Ounces of Chocolate grated, and sifted thro’ an Hair Sieve; make it up to a Paste with White of Eggs whip’d to a Froth; then beat it well in a Mortar, and make it up in Loaves, or any Fashion you please. Bake it in a cool Oven, on Papers and Tin-Plates.

Übersetzung:

Schokoladenpuffs (Schokoladenbusserl)

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Chocolate-Puffs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 074,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-chocolate-puffs (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.