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Recipes
3 ounces Brazil nuts without shells.
3 1/2 tablespoons cream.
1 whole egg.
3 yolks ditto.
1 teaspoon Tarragon vinegar.
1/2 teaspoon salt.
1/4 teaspoon white pepper.
1 teaspoon minced parsley.
Egg and bread crumbs.
After scr...
Put half a pound of the pulp of any preserved fruit in a large pan: add
to it the whites of three eggs, well beaten; beat these well together
for an hour. Take it off with a spoon, and lay it up high on the dish or
glasses. Raspberries will not do t...
Chop up some cold chicken into small squares, mix with a thick white
sauce, and let it heat. Put it on a hot dish and cover with fried onions.
Put chipped potatoes at the ends of the dish and a boiled chicory at
either side. This excellent dish has receiv...
After having killed the turtle, divide the back and belly, cleaning it
well from the blood in four or five waters, with some salt; take away
the fins from the back, and scrape and scald them well from the scales;
then put the meat into the saucepan,...
Spread bread cut for sandwiches with chopped ham, season with a little
made mustard and press together in pairs. Beat an egg, add 1/2 a cup of
rich milk, and in the mixture soak the sandwiches a few moments. Heat a
tablespoonful of butter, and in th...
2/3 cup canned tomatoes
1/4 slice onion
Bit of bay leaf
2 cloves
1/4 cup boiling water
1/8 teaspoon soda
1/2 tablespoon butter
1/4 teaspoon salt
Few grains pepper
2 tablespoons heavy cream
Cook first five ingredients for...
Cocoanut Macaroons Recipe:
History and Fun Facts:
Cocoanut macaroons have been enjoyed for many years as a delightful treat. These tempting cookies originated in Italy and gained popularity throughout Europe. They are known for their irresistible combina...
Cut six pigeons with giblets into quarters, and put them into a stewpan,
with two blades of mace, salt, pepper, and just water sufficient to stew
them without burning. When tender, thicken the liquor with the yolk of
an egg and three spoonfuls of fr...
Cottagers sometimes feed a pig for their own consumption, and,
therefore, in the hope that many of you may have it in your power to do
so, I will give you proper instructions as to the best way to make the
most of it. First, when the pig is killed, ...
Rice Caudle is a traditional British dish that has been enjoyed for centuries. It is a comforting and nourishing dessert made with simple ingredients like rice, milk, and sugar. The word "caudle" is derived from the Latin word "caldus," which means hot or...
2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
few grains cayenne
1 cup grated American cheese
yolks of 3 eggs
2 teaspoons Dr. Price's Baking Powder
whites of 3 eggs
Melt butter; add flour, and when well mixed add milk slowly. Add...
1/4 pint soaked lentils.
1 pint water.
1 1/2 ounces butter.
1 small apple.
1 onion.
A pinch of powdered mace.
1 teaspoon flour.
1 teaspoon salt.
6 peppercorns.
1/2 teaspoon white sugar.
1 teaspoon curry powder.
2 teas...
Take seven pounds of fresh and perfectly ripe currants, pick them over,
wash and stem them and put in a granite-ware or porcelain-lined kettle,
with five pounds of granulated sugar, one even tablespoonful of cloves,
one tablespoonful of cinnamon, on...
French Puffs, also known as windbeutel, are a classic French pastry that originated in the 16th century. These delightful puffs are made from a choux pastry dough, which results in a light and airy texture. The name "windbeutel" comes from the German lang...
Pollo All'oliva, also known as Chicken with Olives, is a traditional Italian dish that originated in the regions of Tuscany and Umbria. This flavorful dish combines tender chicken with the tanginess of olives, creating a perfect balance of flavors.
Fun ...
Recipe: Fresh Peaches with Whipped Cream
Peaches have been enjoyed for centuries and are known for their juicy, sweet, and fragrant goodness. This delectable fruit is particularly popular during the summer months when they are at their peak ripeness. One...
3/4 cup of rice washed 7 times
1/2 cup currants
1 1/4 cups milk
Yolk of 1 egg
2 1/2 tablespoons sugar
1 small piece lemon rind
Boil rice in a large quantity of boiling water for 20 min...
Take half a pint of cream and half a pint of strong broth; thicken them
with flour and butter, and when it boils put in it a little anchovy and
lemon-juice, and put it over your fish.
...
Nature hates vacuums, as you know,
We, therefore, will descend below,
And fill, with dainties nice and light,
The vacuum in your appetite.
Besides, good wine and dainty fare
Are sometimes known to lighten care;
Nay, ma...
Introduction:
Sausages have a long and rich history spanning thousands of years, and they are enjoyed by people all over the world. The art of making sausages at home has been passed down through generations, with each family adding their own unique touc...
Joint the chickens, which should be young and tender--boil them in just
sufficient water to cover them. When nearly tender, take them out of the
liquor, and lay them in a deep pudding dish, lined with pie crust. To
each layer of chicken, put three o...
Shad, also known as the "herring of the East Coast," is a delectable fish that is highly sought after during the spring months from April to June. It is particularly known for its rich, flavorful flesh and its significant historical importance to the East...
History:
Fried parsnips have a long history and have been enjoyed as a popular breakfast dish for many years. The recipe has its roots in traditional British cuisine, where parsnips are a staple vegetable. The humble parsnip, a member of the carrot family...
Take the largest and finest bunches of currants you can get; beat the
white of an egg to a froth; dip them into it; lay them, so as not to
touch, upon a sieve: sift double-refined sugar over them very thick, and
let them dry in a stove or oven.
...
Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts, spice,
parsley.
Cut some slices of veal steak very thin as for veal olives, and spread
them out in a well-buttered stewpan. On each slice of veal put half a
spoonful of the following ...