To make Ratafea-Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 081

Originalrezept:

Take Kernels of Apricocks, beat them very fine, and to two Ounces put a Pint of Cream and two Eggs; sweeten it, set it on the Fire, and let it boil ’till ’tis pretty thick: You may slice some of the Kernels thin, and put them in, besides what is beaten.

Übersetzung:

Ratafiacreme

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Ratafea-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 081,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-ratafea-cream (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.