Originalrezept:

Blanch and beat a Pound of Almonds; put in just Rose-Water enough to keep them from Oiling; then take a Pound of fine Sugar, and boil it to a Candy; and when it is almost at a Candy Height, put in the Almonds; stir them over a cool Fire ’till it is a very dry stiff Paste, and almost cold, and set it by ’till it is quite cold; then beat it well in a Mortar, and put to it a Pound and a Half of fine sifted Sugar; rub it very well together, and make it up with a Spoonful of well-steep’d Gum-Dragon and Whites of Eggs, whip’d to a Froth; then squirt it, and bake it in a cool Oven; put into the Sweet-Almonds the Rind of a Lemmon grated, but none in the Bitter: If you don’t make the first Paste stiff, they will run about the Oven. Bake them on Papers and Tin-Plates.

Übersetzung:

Süße oder bittere Mandelpaste

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Almond-Paste either Bitter or Sweet The Bitter are Ratafea", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 071,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-almond-paste-either-bitter-or-sweet-the-bitter-are-ratafea (04.05.2024).

Datenbankeintrag erstellt von Marlene Ernst.