To make Citron-Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 085

Originalrezept:

Take half a Pound of Green Citron, cut it as thin as possible, and in small long Pieces, but no longer than half an Inch: Put it in a Pint of Cream, with a Piece of the Rind of a Lemmon, and boil it a Quarter of an Hour; then sweeten it, put in an Egg well beaten, and set it on the Fire again, ’till it grows thick; then put in the Juice of half a Lemmon, and stir it ’till ’tis cold.

Übersetzung:

Zitronencreme

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Citron-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 085,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-citron-cream (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.