The Complete Confectioner: Or, The Whole Art of Confectionary Made Easy: Containing, Among a Variety of Useful Matter, the Art of Making the Various Kinds of Biscuits, Drops ... as Also the Most Approved Method of Making Cheeses, Puddings, Cakes &c. in 250 Cheap and Fashionable Receipts. The Result of Many Years Experience with the Celebrated Negri and WittenFor Richard Scott and sold at his bookstore, no. 243 Pearl-street, 1807 - 91 Seiten |
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Häufige Begriffe und Wortgruppen
apricots bake barberries bason bergamot Biscuits bitter almonds Black Currant bladder boil the syrup brandy butter carimel Cedraty China oranges colour copper pan cork cover damsons drain the syrup earthen pan fire flour freeze it rich freezing pot gills of syrup half a pint half a pound Ice Cream isinglass jelly juice knife large spoonful lawn sieve let it boil let it stand let them boil let them stand let your oven little cochineal little powdered sugar minutes moulds Orgeat Syrup ounces of powdered palatable pass pine apple pint of cream pint of syrup pint of water pistachio preserving pan put a little quart quarter rasberries Seville Orange sheet of paper sieve and freeze six eggs six lemons spaddle stand till cold stir Strawberry syrup boiling TAKE a large TAKE one pound TAKE six thick Water Ice whisk whites of eggs wooden spoon yolks
Beliebte Passagen
Seite 32 - ... take the sheet of paper by each corner and lift it up and down, so that the paper may touch the table each time, and by that means you will see the drops come quite fat, about the size of a sixpence. Put some sugar nonpareils over them, and cover all that are on the paper ; then shake them off, and you will see all the chocolate drops are covered with the sugar nonpareils ; let them stand till cold, and they will come off well, and then put them in a box, prepared.
Seite 52 - Put one large spoonful and a half of currant jelly into a basin with half a gill of syrup, squeeze in one lemon and a half, add a pint of cream and a little cochineal, then pass it through a sieve, and finish in the general way.
Seite 30 - ... of the preparation, and spread it all over the paper with a knife ; cut it into twelve pieces, and put them across a stick in a hot stove, with that side the paste is on uppermost, and you will und they will curl; when they are half curled, take them ofi...
Seite 45 - ... them with your hands until you find they are all dry, then put a ladleful of starch and sirup, and do the same over your pan of fire, until you find they are all dry ; put the gum only three or four times to them at first, then the starch and sugar, but boil your sirup more as you find they come to coat with it, and not so much starch; when you have dried them seven or eight times, put them into your sieve ; put them into the stove, do them the next day, and so, successively, for ßix or seven...
Seite 45 - ... put it into some water, then put that into another pan, and make it just warm ; have an iron-pot with charcoal fire under the large pan, but not too hot, only just to keep the pan warm ; have a large tub to put your pot of fire at bottom, and your large pan must be on the top; put the caraway seeds into your pan; add a large...
Seite 45 - CHA before the fire, and when you make it up put in a pound and a half of Naples biscuits, and three-quarters of a pound of carawaycomfits. Bake it. CARAWAY COMFITS. Take some fine caraway seeds, sift all the dust from them, and have a large copper preservingpan, about two feet wide, and with two handles and two pieces of iron made as a ring on each side ; then you must have a pulley fixed to the beam, and a cord with a hook to each end, so as to fix it at each side of the pan to let it...
Seite 54 - Pulp six ounces of strawberry jam with a pint of eream through a sieve, add to it the juice of a lemon, whisk it fast at the edge of a dish, lay the froth on a sieve, add a little more juice of lemon, and when no more froth will rise put the cream into a dish, or into glasses...
Seite 54 - ... cover them; stir in half an ounce of good butter, when they become soft pulp them through a sieve, sweeten the pulp while it is hot, and then beat it up with the yolks of four eggs. Serve in a dish, cups, or glasses.
Seite 40 - ... and let it boil a few minutes. Pour it into a large flannel bag, and repeat it till it runs clear; then have ready a large china basin, and put into it some lemon-peel cut as thin as possible.
Seite 84 - ... pint of cream, one spoonful of flour, two ounces of citron, cut thin, sugar to the taste ; put them into large cups, buttered ; bake them in a pretty quick oven, turn them out, and grate some sugar over them. For sauce, melted butter, wine, and sugar. 181. CITRON BEAN PUDDING (SEVENTEENTH CENTURY) Boil some Windsor beans quite soft; take off the skins, and beat a quarter of a pound in a mortar till quite fine ; then add a quarter of a pound of clarified butter, four eggs well beaten, and sugar...