To make Spanish-Butter

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 087

Herkunftsbezeichnung(en): Spanisch

Originalrezept:

Take two Gallons of Milk, boil it, and, whilst boiling, put in a Quart of Cream; let it boil after the Cream is in; set it in two broad Pans or Trays, and let it stand two or three Days; then take the Cream from the Milk into a Silver Pan or wooden Bowl; put to it a Spoonful of Orange-Flower-Water, with a perfum’d Pastel or two melted in it; and sweeten it a little with sifted Sugar: Then beat it with a Silver Ladle or a wooden Beater, ’till it is stiff enough to lye as high as you wou’d have it: Be sure to beat it all one Way, and not change your Hand.

Übersetzung:

Spanische Butter

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Spanish-Butter", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 087,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-spanish-butter (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.