To make Little Round Ratafea-Puffs

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


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.


Ratafiapuffs (Ratafiabusserl)



Hauptzutaten: , ,


Marlene Ernst

Marlene Ernst (Transkription): "To make Little Round Ratafea-Puffs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 072,
online unter: (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.