To make a Spinage Tart

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 055

Originalrezept:

Shred a Gallon of Spinage very small; put to it Half a Pound of melted Butter, the Meat of three Lemons picked from the Skins and Seeds; the Rind of two Lemons grated, and a Pound of Sugar. Put this in a Dish or Patty-pan, with Puff-paste at the Bottom and Top, and then bake it. When it is baked cut off the Lid, and put Cream or Custard over it as you do to Codling Tarts. Scrape Sugar over it and serve it cold.

Übersetzung:

Spinattorte (Spinatpastete)

Kategorisierung:

:

Hauptzutaten: , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Spinage Tart", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 055,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-spinage-tart (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.