To make Savoy Biscuits

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 048

Herkunftsbezeichnung(en): Savoyen

Originalrezept:

Take twelve Eggs, and leave out half the Whites, beat them up with a small Whisk; put in two or three Spoonsful of Orange Flour Water, and, as you beat it up, strew in a Pound of double refin’d Sugar, beat and sifted fine. Beat it all till it be as thick and white as Cream; then take a Pound and two Ounces of the finest Flour, dry it and mix it in. Lay them in long Cakes and bake them in a cool Oven.

Übersetzung:

Biskotten

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Savoy Biscuits", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 048,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-savoy-biscuits (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.