To make Clouted-Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 086

Originalrezept:

Take four Gallons of Milk, let it just boil up; then put in two Quarts of Cream, and when it begins to boil again, put it in two large Pans or Trays, letting it stand three Days; then take it from the Milk with a Skimmer Skimmer full of Holes, and lay it in the Dish you send it up in: Lay it high in the Middle, and a large handsome Piece on the Top, to cover all the rest.

Übersetzung:

Clotted Cream (Streichrahm)

Kategorisierung:

:

Hauptzutaten: ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Clouted-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 086,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-clouted-cream (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.