The Experienced English Housekeeper: For the Use and Ease of Ladies, Housekeepers, Cooks, &c. ...R. Baldwin, 1786 - Cooking |
Other editions - View all
The Experienced English Housekeeper, for the Use and Ease of Ladies ... Elizabeth Raffald No preview available - 2018 |
The Experienced English Housekeeper; for the Use and Ease of Ladies ... Elizabeth Raffald No preview available - 2013 |
Common terms and phrases
allegar almonds anchovy bake baſon baſte beat beef brandy brown butter catchup celery chop Chyan clean cloſe cloves cold cream crumbs currants diſh double refined falt fauce fiſh flices flour flour and butter flow fire forcemeat freſh froth fugar garnish glaſs glaſſes grated gravy hair fieve half a pint half a pound half an hour jelly juice keep lemon lemon pickle let it boil let it ſtand let them ſtand liquor little falt loaf ſugar mace Madeira wine meat mutton nutmeg onion orange oven parſley paſte pepper and falt pound of butter PUDDING quarter refined ſugar round ſalt ſalt and water ſame ſauce ſcald ſcum ſeaſon ſend ſerve ſet ſhake ſhred ſieve ſkim ſkin ſlices ſmall ſome ſpoonful ſpring ſtew ſtick ſtir ſtrain ſtrew ſtrong ſugar ſweet ſyrup taſte thick thicken thin uſe veal vinegar walnut waſh yolks
Popular passages
Page 245 - Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of...
Page 179 - The second method of preparing this jelly is also from isinglass, and must be done thus : put into a quart of water an ounce of isinglass, and let it boil till it is reduced to a pint ; then put in the whites of four eggs, with two spoonsful of rice water, and sweeten it to your taste.
Page 249 - Hour at least, and mix them with your Cake, then put in your Flour, Mace and Nutmeg, keep beating it well 'till your Oven is ready, put in your Brandy, and beat...
Page 248 - Cake, and prevents it from rifing ; bake all Kinds of Cake in a good Oven, according to the Size of your Cake, and follow the Directions of your Receipt, for though Care hath been taken to Weigh and Meafure every Article belonging to every Kind of Cake, yet the Management and the Oven muft be left to the Maker's Care.
Page 62 - ... put them in a cool oven, or let them dry gradually by the fire till all the juice is dried into the peels, then put them into a pitcher well glazed ; with one ounce of mace, half an ounce of cloves beat...
Page 145 - Apple Fritters. TAKE some of the largest apples you can get, pare and core them, and then cut them into round slices. Take half a pint of ale and two eggs, and beat in as much flour as will make it rather thicker than a common pudding, with nutmeg and sugar to your taste. Let it stand three or four minutes to rise. Dip your slices of apple into the batter, fry them crisp, and serve them up with sugar grated over them, and wine sauce in a boat. Water Fritters. TAKE five or six...
Page 234 - TAKE four ounces of hartfhorn fhavings, boil them in three pints of water till it is reduced to half a pint, run it through a jelly bag, put to it a pint of cream, let it juft boil up, then ,put it into jelly glafles, let it ftand till it is cold, by dipping your glafles into fcalding water it will flip out whole, then flick them all over with dices of almonds cut length-ways : it eats well with white wine and fugar, like flummery.
Page 267 - Chickens in savoury Jelly. TAKE two chickens, and roast them. Boil some calf's feet to a strong jelly ; then take out the feet, and skim off the fat ; beat up the whites of three eggs, and mix them with half a pint of white vinegar, and the juice of three lemons, a blade or two of mace, a few peppercorns, and a little salt. Put them to your jelly ; and when it has boiled five or six minutes, strain it several times through a jelly-bag till it is very clear. Then put a little in the bottom of a bowl...