To make Fruit-Biscuit

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 065

Originalrezept:

Scald the Fruit, dry it well from the Water, and rub it through a Hair Sieve; stir it in a Pan over a slow Fire, ’till it is pretty dry; the stiffer it is, the better; then take two Pound of fine Sugar, sifted thro’ an Hair Sieve, and a Spoonful of Gum-Dragon steep’d very well, and strain’d, and about a Quarter of a Pound of Fruit; mix it well with Sugar, beat it with a Biscuit-Beater, and take the Whites of twelve Eggs, beat up to a very stiff Froth; put in but a little at a Time, beating it ’till it is all in, and looks as white as Snow, and very thick; then drop it on Papers, and put it in an Oven; the Oven must be very cool, and shut up, to make them rise: The Lemmon-Biscuit is made the same Way, only instead of Fruit put in the Juice of three Lemmons; less will make two Pound; it must have Juice enough to make it to a Paste, and the Rinds of two Lemmons grated; and when it is beaten enough, put in a little Musk, or Amber, and drop and bake it as other.

Übersetzung:

Früchtebiscuit

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Fruit-Biscuit", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 065,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-fruit-biscuit (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.