The Court and Country Confectioner: Or, The House-keeper's Guide; to a More Speedy, Plain, and Familiar Method of Understanding the Whole Art of Confectionary, Pastry, Distilling, and the Making of Fine Flavoured English Wines from All Kinds of Fruits, Herbs, and Flowers ... |
Common terms and phrases
almonds apples apricots bake barberries beat becauſe bifcuits brandy butter cakes cherries clarified fugar cloſe cold colour corianders cream cucurbite currants degree difh diftilling diſh fabotiere faid falt fame fcald fcum ferve feven fhould fieve fift firſt fkim flices flour flow fire fmall foak fome fpirits fpoon fqueeze freſh froth fruit ftir ftove ftrain fyrup glaffes glaze goofberries green half a pint half a pound ICES jelly juft juice lemon let it boil let them ftand liquor loaf fugar marmalade melted muft muſt neroly nutmeg obferve orange flower water ounce oven pafte pan of water pare paſte peaches pears PISTACHIO pleaſe plumbs pound of fugar PRALINED preferved quarter quarts quinteffence raſpberries Ratafia reft ripe Seville oranges ſmall ſpoon ſtand ſtick ſtirring TAKE any quantity tarts theſe thick thofe thoſe uſe vinegar vulnerary whites of eggs wine yolks