Originalrezept:
Boil the Bottoms of as many Artichokes as you please, and clean them well; cut each of them into six Parts; season them with Cinamon, Nutmeg, Sugar, and a little Salt; then lay the Artichokes in the Pye; then take the Marrow of four or five Marrow Bones, dip it in the Yolks of Eggs and grated Bread; then season it as you did your Artichokes, and lay it on the Top, and between them; then put on sliced Lemon, Barberries, and Mace; put butter on the Top, and close up your Pye; then make the Lear of White-wine, Sack and Sugar; thicken it with Yolks of Eggs and a little Butter. When the Pye is drawn pour it in, shake it together, and serve it hot.
Übersetzung:
Artischockenpastete
Kategorisierung:
Pasteten & Würste:Hauptzutaten: Artischocken, Berberitzen (Sauerdorn), Butter, Dotter (Eigelb), Muskatblüte, Muskatnuss, Rindermark, Salz, Semmelbrösel, Süßwein, Weißwein, Zimt, Zitronen, Zucker
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Artichoke Pye", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 039,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-an-artichoke-pye (15.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.