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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1824 edition. Excerpt: ...of a pound of loaf sugar finely powdered; melt; the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over, as if it were a pie, and bake it in a slow oven. It is as good cold as hot. Baked Apple Pudding. Pare and quarter four large apples; boil them tender, with the rind of a lemon, in so little water that, when done, none may remain; beat them quite fine in a mortar; add the crum of a small roll, four ounces of butter, melted, the yolks of five and whites of three eggs, juice of half a lemon, and sugar to taste; 'beat all together, and lay it in a dish with paste to turn out. A Friar's Omelet. Boil a dozen apples, as for sauce; stir in a quarter of a pound of butter, and the same of white sugar. When cold, add four eggs well beaten; put it into a baking dish thickly strewed over with crums of bread, so as to stick to the bottom and sides: then put in the apple mixture. Strew crums of bread plentifully over the top. When baked, turn it out, and grate pounded sugar over it. A Swiss Pudding. Put layers of crums of bread and sliced apples, with sugar between, till the dish be as full as it will hold. Let the crums be the uppermost layer; then pour melted butter over it, and bake. Oatmeal Pudding. Pour a quart of boiling milk over a pint of the best Jine oatmeal: let it soak all night; next day beat two eggs, and mix a little salt; butter a basin that will just hold it; cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake,...
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Book Description Persephone Books Ltd, 2009. Condition: New. book. Seller Inventory # M1903155746