To burn Almonds

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 095

Herkunftsbezeichnung(en): Jordanische Mandeln

Originalrezept:

Take a Pound of Jordan-Almonds, set them before a hot Fire, or in an Oven, ’till they are very crisp; then take three Quarters of a Pound of Sugar, one Ounce of Chocolate grated, and a Quarter of a Pint of Water, and boil these almost to a Candy; then put in the Almonds, and let them be just hot; take them off and stir them, ’till the Sugar grows dry, and hangs about the Almonds: Put them out of the Pan on a Paper, and put them asunder.

Übersetzung:

Gebrannte Mandeln

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To burn Almonds", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 095,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-burn-almonds (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.