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English Housewifry, Exemplified in Above Four Hundred and Fifty Receipts, Giving Directions in Most Parts of Cookery. with an Appendix [Entitled] Engl - Softcover
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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1764 edition. Excerpt: ...beat them to a froth, ib whisk them altogether in a stone bowl for half an hour, then put them into; glasses for use. 263. To 263. To make whipt Sillabubs. Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises, and put it into your sillabub-glasses cr pots, whether you have, then they are fit for use. 264. To make Almond Butter. Take a quart of cream, and half a pound of almonds, beat them with the cream, then strain it, 'and boil it with twelve yolks of eggs and two whites, till it curdle, hang it up in a cloth till morning and then sweeten it; you may rub it through a sieve with the back of a spoon, or strain it through a coarse cloth. 265. To make Black Caps. Take a dozen of middling pippens and cut them in two, take out the cores and black ends, lay them with the flat side downwards, set them in the oven, and when they are about half roasted take them out, wet them over with a little ro e water, and grate over them loaf sugar, pretty thick, set them into the oven again, and let them stand till they are black; when you serve them up, put them either into cream or custard, with the black side upwards, and set them at an equal distance. 266. To make Sauc2 for tame Ducks. Take the necks and gizzards of your ducks, a scrag of mutton if you have it, and make a little sweet gravy, put to it a few breadbread-crumbs, a small onion, and a little whole pepper, boil them for half a quarter of an hour, put to them a lump of butter, and if it is not thick enough a little flour, so salt it to your taste. 267. Ho make Sauce for a Green Goose. Take a little good gravy, a little butter, and a few scalded...
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- PublisherRareBooksClub.com
- Publication date2012
- ISBN 10 1155064100
- ISBN 13 9781155064109
- BindingPaperback
- Number of pages54
- Rating
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