To make perfum’d Pastels

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 094

Originalrezept:

Take a Pound of Sugar sifted thro’ a Lawn Sieve, two Grains of Amber-Grease, one Grain of Musk; grind the Amber and Musk very fine, mix it with the Sugar, make it up to a Paste with Gum-Dragon well steep’d in Orange-Flower-Water, and put in a Spoonful of Ben; beat the Paste well in a Mortar, then roll it pretty thin, cut the Pastels with a small Thimble, and print them with a Seal; let them lye on Papers to dry; when they are dry, put them in a Glass that has a Cover, or in some close Place, where they may not lose their Scent.

Übersetzung:

Gummiarabicumpaste

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make perfum’d Pastels", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 094,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-perfumd-pastels (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.