Originalrezept:
Take a Pound of the best Jordan Almonds blanch’d in cold Water, beat them very fine with a Little Rosewater; then take a Quart of Cream boiled with whole Spice, and taken out again; when it is cold mix it with the Almonds, and put three Spoonsful of grated Bread to it, one Spoonful of Flour, nine Eggs, but three Whites, Half a Pound of Sugar, and a Nutmeg grated; mix and beat these well together. Put some Puff-paste at the Bottom of a Dish; put the Stuff in, and here and there stick a Piece of Marrow in it. Let it bake an Hour, and when it is drawn scrape Sugar upon it, and serve it up.
Übersetzung:
Mandelpudding
Kategorisierung:
Süßspeisen:Hauptzutaten: Butterteig, Eier, Gewürze, Knochenmark, Mandeln, Mehl, Muskatnuss, Rahm (Sahne, Obers), Rosenwasser, Semmelbrösel, Zucker
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Almond Pudding", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 049,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-an-almond-pudding (28.04.2024).
Datenbankeintrag erstellt von Marlene Ernst.