To make Ratafie Biscuits

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 047

Originalrezept:

Take four Ounces of bitter Almonds, blanch and beat them as fine as you can; in beating them put in the Whites of four Eggs; then mix it up with sifted Sugar to a light Paste; roll them and lay them on Water Paper upon Tin Plates. Make the Paste so light that you may take it up with a Spoon. Bake them in a quick Oven.

Übersetzung:

Ratafiakekse

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Ratafie Biscuits", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 047,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-ratafie-biscuits (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.