A New System of Domestic Cookery. by a Lady [M.E. Rundell]

A New System of Domestic Cookery. by a Lady [M.E. Rundell]

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Description

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1808 edition. Excerpt: ...to eat with it. Sheljbrd Pudding. Mix three quarters of a pound of currants or raisins, one pound of suet, one pound of flour, six eggs, a little good milk, some lemon-peel, a little salt. Boil it in a melon-shape sjx hours. Brandy Pudding. Line a mould with jar-raisins stoned, or dried cherries, then with thin slices of French roll, next to which put ratafias, or macaroons; then the fruit, rolls, and-cakes in succession, until the mould he full; sprinkling in at 'times two glasses of brandy. Beat four eggs, yolks and whites; put to a pint of milk or cream, li-lrtly sweet ene.r.l, half a nutmeg, and the rind of half a lemon finely grated. Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one hour; keep the mould the right side up. Serve with pudding-sauce. Buttermilk Pudding. Warm three quarts of new milk; turn it with a quart of buttermilk; drain the curd through a sieve; when dry, pound it in a marble mortar, with near half a pound. of sugar, a lemon boiled lender, the crumb of a roll grated, a nutmeg grated, six bitter almonds, four ounces of warm butter, a tea-cupful of good cream, the yolks (c)f rive and whites of three eggs, a glass of sweet wine, and ditto of brandy., When well incorporated, bake in small cups or bowls well buttered; if the bottom be not brown, use a salamander; but serve as quick as possible and with pudding-sauce. Curd Puddings, nr Puffs., Turn two quarts of milk to curd, press the whey from it, rtib through a sieve, and mix four ounces of butter, the crumb of a penny loaf, two spoonfuls of cream, and lialf a nutmeg, a small quantity of sugar, and two spoonfuls, of white wine. Butter little cups, or small patty-pans, and fill them three purls. Orange-flower water is an..."show more

Product details

  • Paperback | 114 pages
  • 187.96 x 241.3 x 10.16mm | 204.12g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236553012
  • 9781236553010