To make Lemmon-Wafers

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 095

Originalrezept:

Take fine sifted Sugar, and put it in Spoons, colouring it in every Spoon of several Colours; wet it with Juice of Lemmon; this is to paint the Waters. Cut little square Papers, of very thick but very fine Paper, (a Sheet will make two Dozen) then take a Spoonful of Sugar, wet it with Juice of Lemmon, let it be pretty stiff, hold the Spoon over the Fire ’till it grows thin, and is just scalding hot; then put a Tea-Spoonful on the Paper, rubbing it equally all over the Paper very thin; then paint it of what Colour you please, first scalding the Colours: When you see it grows dry, pin it at two Corners of the Paper; when they are cold, and you have made all you design to make, put them into a Box, and set them a Day or two by the Fire; then wet the Papers, with your Fingers dipt into Water, on the Outside; let them lye a little, and the Papers will come off. The Colours are made thus: The Red with Carmine, the Blue with Smalt, the Green with Powder, call’d Green-Earth, and the Yellow with Saffron steep’d in Lemmon-Juice.

Übersetzung:

Zitronenwaffeln

Kategorisierung:

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Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Lemmon-Wafers", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 095,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-lemmon-wafers (19.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.