To make Little Round Ratafea-Puffs

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 072

Originalrezept:

Take half a Pound of Kernels, or Bitter-Almonds, beat very stiff, and a Pound and a Half of sifted Sugar; make it up to a stiff Paste with White of Eggs whip’d to a Froth; beat it well in a Mortar, and make it up in little Loaves; then bake them in a very cool Oven, on Paper and Tin-Plates.

Übersetzung:

Ratafiapuffs (Ratafiabusserl)

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Little Round Ratafea-Puffs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 072,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-little-round-ratafea-puffs (22.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.