To make Sack-Posset or Sack-Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 083

Originalrezept:

Take twelve Eggs, (the Whites of but six) beat them, and put to them a Pint of Sack and half a Pound of Sugar; set them on a Fire, keeping them stirring ’till they turn white, and just begin to thicken; at the same Time on another Fire have a Quart of Cream, boil and pour it into the Eggs and Sack, give it a Stir round, and cover it a Quarter of an Hour before you eat it: The Eggs and Sack must be heated in the Bason you use it in, and the Cream must boil before you set on the Eggs.

Übersetzung:

Sackposset (Süßweincreme)

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Sack-Posset or Sack-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 083,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-sack-posset-or-sack-cream (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.