To make Trout-Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 089

Originalrezept:

Have three or four long Baskets made like a Fish; then take a Quart of new Milk and a Pint of Cream, sweeten it, and put in a little Orange-Flower-Water; make it as warm as Milk from the Cow; put in a Spoonful of Runnet, stir it, and cover it close; and when it comes like a Cheese, wet the Baskets, and set them hollow; lay the Cheese into them without breaking the Curd; as it wheys and sinks, fill them up ’till all is in. When you send it up, turn the Baskets on the Plates, and give it a Knock with your Hand, they will come out like a Fish: Whip Cream and lay about them. They will look well in any little Basket that is shallow, if you have no long ones.

Übersetzung:

Forellencreme (Süße Creme in Forellenform)

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Trout-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 089,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-trout-cream (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.