To make Orange-Butter

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 088

Originalrezept:

Take the Rind of two or three Oranges, and boil them very tender; then beat them very fine in a Mortar, and rub them thro’ an Hair Sieve; then take a Quart of Cream, boil it, and put in the Yolks of ten Eggs, and the Whites of two; beat the Eggs very well before you put them to the boiling Cream; stir it all one Way, ’till it is a Curd; then whey it in a Strainer; when it is cold, mix in as much of the Orange as you think will make it taste as you wou’d have it; then sweeten it as you like it.

Übersetzung:

Orangenbutter

Kategorisierung:

:

Hauptzutaten: , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Orange-Butter", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 088,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-orange-butter (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.