Originalrezept:
Take six Pounds of Currants, five Pounds of Flour, an Ounce of mace and Cloves, a little Cinnamon, Half an Ounce of Nutmegs, Half a Pound of blanched Almonds pounded, Half a Pound of Sugar, three Quarters of a Pound of sliced Citron, Lemon and Orange-peel, Half a Pint of Sack, a little Honey-water, and a Quart of Ale Yeast, a Quart of Cream, a Pound and Half of Butter melted; then strew a little Flour thereon, and lay it before the Fire to rise; then work it up till it is very smooth, and put it in a Hoop, with a Paper floured at the Bottom.
Übersetzung:
Pflaumenkuchen
Kategorisierung:
Kuchen & Torten:Hauptzutaten: Butter, Germ (Hefe), Honigwasser, Korinthen, Mandeln, Mehl, Muskatblüte, Muskatnuss, Nelken, Orangenschalen, Rahm (Sahne, Obers), Süßwein, Zimt, Zitronat (eingelegte/kandierte Zitronen), Zitronenschalen (Zesten), Zucker
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Plumb Cake", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 045,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-plumb-cake (02.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.