To make Shrewsbury Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 046

Herkunftsbezeichnung(en): Shrewsbury

Originalrezept:

Take three Pounds of fine Flour to one Pound of Sugar, a Nutmeg grated, some beaten Cinnamon; sift the Sugar and Spice into the Flour, and wet it with three Eggs and as much melted butter as will make it of a good Thickness to roll into Paste; mould it well, roll it, and cut it into what Shape you please. Perfume and prick them before they go into the Oven.

Übersetzung:

Shrewsbury Kuchen

Kategorisierung:

:

Hauptzutaten: , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Shrewsbury Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 046,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-shrewsbury-cakes (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.