To make all Sorts of Sugar-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 066

Originalrezept:

Sift your Sugar thro’ a Lawn Sieve, then sift some Starch as fine; to a Pound of Sugar put a Quarter of a Pound of Starch; make it of what Colour you please, into a stiff Paste; putting thereto Gum-Dragon well steep’d in Orange-Flower-Water; beat it well in a Mortar, and make it in Knots or Shells in a Mould or Moss, with rubbing it thro’ an Hair Sieve: The Red must be colour’d with Carmine; the Yellow with Gumboodge, steep’d in Water, and put to the Gum; the Green is made with Yellow Gum, putting to it Stone-Blue steep’d in Water; the Brown with Chocolate, and the Blue with Smalt.

Übersetzung:

Zuckerteig

Kategorisierung:

:

Hauptzutaten: , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make all Sorts of Sugar-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 066,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-all-sorts-of-sugar-paste (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.