To make Orange or Lemmon-Puffs

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 070


Take a Pound of fine sifted Sugar, and grate the Outside Rind of two large Oranges or Lemmons; put the Rind to the Sugar, and beat them well together in a Mortar; grind it well with a Pestle, and make it up to a stiff Paste with Gum-Dragon well steep’d; then beat the Paste again, rowl or square it, and bake it in a cool Oven, on Papers and Tin-Plates.


Orangenpuffs oder Zitronenpuffs (Orangenbusserl oder Zitronenbusserl)



Hauptzutaten: , ,


Marlene Ernst

Marlene Ernst (Transkription): "To make Orange or Lemmon-Puffs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 070,
online unter: (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.