Lemmon-Cream made with Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 085

Originalrezept:

Take a Pint of Cream, the Yolks of two Eggs, and about a Quarter of a Pound of Sugar, boil’d with the Rind of a Lemmon cut very thin; when it is almost cold, take out the Rind, and put in the Juice of a large Lemmon, by Degrees, or it will turn, keeping it stirring ’till it is quite cold.

Übersetzung:

Zitronencreme

Kategorisierung:

:

Hauptzutaten: , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "Lemmon-Cream made with Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 085,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=lemmon-cream-made-with-cream (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.