To make a Savoury Amulet

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 017

Originalrezept:

Take a Dozen of Eggs, beat them very well, and season them with Salt and a little Pepper; then having your Frying-pan ready, with a good deal of fresh Butter in it, let it be thorougly hot; then put in your Eggs, with four Spoonsful of strong Gravy; and have ready some Parsley, a little Onion cut small, which throw over it; when it is enough turn it; and when done, dish it, and squeeze Orange or Lemon over it.

Übersetzung:

Herzhaftes Omelett

Kategorisierung:

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Hauptzutaten: , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Savoury Amulet", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 017,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-savoury-amulet (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.