Originalrezept:

Lay a Pound of Almonds all Night in Water, and warm some Water the next Day to make them blanch, and then beat them very fine with Rose-Water; and to a Pound of Almonds take a Pound and a Quarter of fine Sugar; wet it with Water, boil it to a Candy Height, and then put to your Almonds three Spoonfuls of Rose-Water, mix it, and put it to the Candy; set it over the Fire ’till it is scalding hot, then put in the Juice of a Lemmon and the Rind grated; stir it over the Fire, and then drop it on Glass or clean Boards: Put it in a hot Stove; twelve Hours will dry it; then turn it, and dry it the other Side.

Übersetzung:

Mandelpaste

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Almond-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 075,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-almond-paste (09.05.2024).

Datenbankeintrag erstellt von Marlene Ernst.