English Housewifery Exemplified in Above Four Hundred and Fifty Receipts Giving Directions for Most Parts of Cookery - Couverture souple
- ÉditeurGeneral Books
- Date d'édition2010
- ISBN 10 1153604345
- ISBN 13 9781153604345
- ReliureBroché
- Nombre de pages106
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English Housewifery Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery
Edité par
Reference Series Books LLC Jan 2015, 2015
ISBN 10 : 1153604345
ISBN 13 : 9781153604345
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Excerpt: . you put it in, so set it over a slow fire, and stir it about whilst it be the thickness of a good cream; you must not let it boil; when you take it off the fire put in a tea cupfull of brandy, and sweeten it to your taste, then put it into pots or glasses for use. You may have half the quantity if you please. 260. To make ALMOND CUSTARDS. Boil two quarts of sweet cream with a stick of cinnamon; take eight eggs, leaving out all the whites but two, beat them very well; take six ounces of Jordan almonds, blanch and beat them with a little rose-water, so give them a boil in your cream; put in half a pound of powder sugar, and a little of your cream amongst your eggs, mix altogether, and set them over a slow fire, stir it all the time whilst it be as thick as cream, but don't let it boil; when you take it off put in a little brandy to your taste, so put it into your cups for use. You may make rice-custard the same way. 261. To make a SACK POSSET. Take a quart of cream, boil it with two or three blades of mace, and grate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mix it well with your eggs, set it over a slow fire, and stir it about whilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it to your sack by degrees, and stir it all the time it stands over your stove, whilst it be thoroughly hot, but don't let it boil; you must make it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste; you may make it without bisket if you please, and don't lay on your froth till you serve it up. 262. To make a LEMON POSSET. Take a pint of good thick cream, grate into it the outermost skin of two lemons, and squeeze the juice into a jack of white wine, and. 54 pp. Englisch. N° de réf. du vendeur 9781153604345
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English Housewifery Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery
Edité par
Books LLC, Reference Series, 2012
ISBN 10 : 1153604345
ISBN 13 : 9781153604345
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Excerpt: . you put it in, so set it over a slow fire, and stir it about whilst it be the thickness of a good cream; you must not let it boil; when you take it off the fire put in a tea cupfull of brandy, and sweeten it to your taste, then put it into pots or glasses for use. You may have half the quantity if you please. 260. To make ALMOND CUSTARDS. Boil two quarts of sweet cream with a stick of cinnamon; take eight eggs, leaving out all the whites but two, beat them very well; take six ounces of Jordan almonds, blanch and beat them with a little rose-water, so give them a boil in your cream; put in half a pound of powder sugar, and a little of your cream amongst your eggs, mix altogether, and set them over a slow fire, stir it all the time whilst it be as thick as cream, but don't let it boil; when you take it off put in a little brandy to your taste, so put it into your cups for use. You may make rice-custard the same way. 261. To make a SACK POSSET. Take a quart of cream, boil it with two or three blades of mace, and grate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mix it well with your eggs, set it over a slow fire, and stir it about whilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it to your sack by degrees, and stir it all the time it stands over your stove, whilst it be thoroughly hot, but don't let it boil; you must make it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste; you may make it without bisket if you please, and don't lay on your froth till you serve it up. 262. To make a LEMON POSSET. Take a pint of good thick cream, grate into it the outermost skin of two lemons, and squeeze the juice into a jack of white wine, and. N° de réf. du vendeur 9781153604345
Quantité disponible : 1 disponible(s)