To make Ratafea-Drops either of Apricock-Kernels or half Bitter and half Sweet-Almonds

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 074

Originalrezept:

Take a Pound of Kernels or Almonds beat very fine with Rose-Water; take a Pound of sifted Sugar and the Whites of five Eggs beat to a Froth, mix them well together, and set them on a slow Fire; keep them stirring, ’till they begin to be stiff; when they are quite cold, make them in little round Drops: Bake them after the long Biscuit, on Paper and Tin-Plates.

Übersetzung:

Ratafiadrops aus Marillenkernen (Aprikosenkernen) oder Bitter- und Süßmandeln

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Ratafea-Drops either of Apricock-Kernels or half Bitter and half Sweet-Almonds", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 074,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-ratafea-drops-either-of-apricock-kernels-or-half-bitter-and-half-sweet-almonds (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.