Originalrezept:

Take half a Pound of Hartshorn, boil it in four Quarts of Water till it comes to one, or less; let it stand all Night; then beat and blanch a Quarter of a Pound of Almonds, melt the Jelly, mix the Almonds with it, and strain it thro’ a thin Strainer or Hair Sieve; then put in a Quarter of a Pint of Cream, a little Cinamon, and a Blade of Mace, boil these together, and sweeten it: Put it into China Cups; when you use it, turn it out of the Cups, and eat it with Cream.

Übersetzung:

Hirschhornflammeri (Hirschhornpudding)

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Hartshorn-Flummery", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 093,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-hartshorn-flummery (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.