To make a Carrot Pudding

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 050

Originalrezept:

Take raw Carrots, scrape them clean and grate them. To Half a Pound of carrot take a Pound of grated Bread, a Nutmeg, a Little Cinamon, a very Little Salt, Half a Pound of Sugar, and Half a Pint of Sack, eight Eggs, a Pound of melted Butter, and as much Cream as will mix it well together; stir it and beat it up well, then put it into a Dish to bake. Put Puff-paste at the bottom of the Dish.

Übersetzung:

Karottenpudding

Kategorisierung:

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Hauptzutaten: , , , , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Carrot Pudding", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 050,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-carrot-pudding (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.