To make Butter’d Orange

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 080

Originalrezept:

Rasp the Peel of two Oranges into half a Pint of Water; put to it half a Pint of Orange-Juice, and six Eggs, (but two of the Whites) and as much Sugar as will sweeten it; strain it, set it on the Fire, and when it is thick, put in a Piece of Butter as big as a Nut, keeping it stirring ’till it is cold.

Übersetzung:

Gebutterte Orangen (Orangecurd)

Kategorisierung:

:

Hauptzutaten: , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Butter’d Orange", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 080,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-butterd-orange (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.