To make Ice Almond-Cakes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 068

Originalrezept:

Beat a Pound of Almonds very fine, with Rose-Water, to keep them from Oiling; mix them with half a Pound of sifted Sugar, make them up into little long or round Cakes, which you like best; put them in a Stove or before a Fire, ’till they are dry on one Side, and then turn them; and when they are dry on both Sides, take very fine Sugar sifted; to a Pound take as much White of Eggs as will just wet it; beat it with a Spoon, and as it grows white put in a little more Egg, ’till it is thin enough to ice the Cakes; then ice first one Side, and when that is dry before the Fire, ice the other: Be sure one Side is dry before you do the other.

Übersetzung:

Mandelkekse mit Zuckerglasur

Kategorisierung:

:

Hauptzutaten: , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Ice Almond-Cakes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 068,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-ice-almond-cakes (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.