To make an Almond Tourt

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 053

Herkunftsbezeichnung(en): Jordanische Mandeln

Originalrezept:

Blanch and beat Half a Pound of Jordan Almonds very fine, with a Little Orange Flower Water; pare off the Rind of Lemon pretty thick; boil it in Water till it is very tender; beat it with Half a Pound of Sugar, and mix it with the Almonds, and eight Eggs, with four of the Whites, Half a Pound of melted Butter almost cold, and a little thick Cream; mix all together, and bake it in a Dish, with Paste at the Bottom.

Übersetzung:

Mandeltarte

Kategorisierung:

:

Hauptzutaten: , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Almond Tourt", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 053,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-an-almond-tourt (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.