To make Spunge-Biscuit

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 077

Originalrezept:

Take the Yolks of eighteen Eggs, beat them well, the Whites of nine whip’d to a Froth, and beat them well together; put to them two Pound and two Ounces of sifted Sugar, and have ready half a Pint of Water, with three Spoonfuls of Rose-Water, boiling hot; and as you beat the Eggs and Sugar, put in the hot Water, a little at a Time; then set the Biscuit over the Fire, (it must be beat in a Brass or Silver Pan) keeping it beating, ’till it is so hot that you can’t hold your Finger in it; then take it off, and beat it ’till ’tis almost cold; then put in a Pound and Half of Flower well dry’d, and the Rind of two Lemmons grated. Bake it in little long Pans butter’d, and in a quick Oven: Sift Sugar over them before you put them in the Oven.

Übersetzung:

Biscuitteig

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Spunge-Biscuit", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 077,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-spunge-biscuit (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.