Seventy-five Receipts for Pastry, Cakes, and Sweetmeats

Seventy-five Receipts for Pastry, Cakes, and Sweetmeats

2.7 7
by Eliza Leslie
     
 

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Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.  See more details below

Overview

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Product Details

ISBN-13:
2940025536888
Publisher:
C.S. Francis
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
140 KB

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PLAIN CUSTARDS. A quart of rich milk. Eight eggs. A quarter of a pound of powdered sugar. A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces, or 8 drops of Essence of bitter almonds. A nutmeg. Boil the peach-leaves or kernels in the milk, and set it away to cool. When cold, strain out the leaves or kernels, and stir in the sugar. Beat the eggs very light, and stir them gradually into the milk when it is quite cold. Bake it in cups, or in a large white dish. When cool, grate nutmeg over the top. FINE CUSTARDS. A quart of milk nr cream. The yolks, only, of sixteen eggs. Six ounces of powdered white sugar. Half an ounce of cinnamon, broken into small pieces. A large handful of peach-leaves, or half an ounce of peach- kernels or bittpr almonds, broken into pieces. A table-spoonful of rose-water. A nutmeg. Boil in the milk the cinnamon, and the peach- leaves, or peach-kernels. When it has boiled, set it away to get cold. As soon as it is cold, strain it through a sieve, to clear it from the cinnamon, peach-leaves, Sic. and stir into it gradually, the sugar, spice, and rose-water. Beat the yolks of sixteen eggs very light, and Or eight drops of Essence of Bitter Almonds, stirred in at the last. It may he had at the druggist's, or perfumer's. Take care not to use too much of it. stir them by degrees into the milk, which must be quite cold or the eggs will make it curdle. Put the custards into cups, and set them in a baking pan, half filled with water. When baked, grate some nutmeg over each, and ice them. Make the icing, of the whites of eight eggs, a large tea-spoonful of powdered loaf sugar, and six drops of essence of lemon, beaten all together till itstands alone. Pile up some of the icing on the top of each custar...

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Seventy-five receipts for pastry, cakes, and sweetmeats 2.8 out of 5 based on 0 ratings. 11 reviews.
Anonymous More than 1 year ago
This book was written in the 1860s. It is a bunch of paragraphs with no pictures. Most of the ingredients are things that stores dont sell anymore. However if you enjoy the classic recipes, like REALLY classic, you could give this book 2 stars.
Anonymous More than 1 year ago
I really like antiques but not in book form
Anonymous More than 1 year ago
This book is past super great i loved it
Anonymous More than 1 year ago
Ugh
Anonymous More than 1 year ago
I know that I tappedor me on all 5 stars but this is stupid and should come from hell and is the worst cookbook ever and I'm also a food critic and had somone cook it for me and the food in it is the worst food ever I'm also a movie critic don't watch mission imposible 3
Anonymous More than 1 year ago
I wonder....
Anonymous More than 1 year ago
I want to read it!
Anonymous More than 1 year ago
Tasty
Anonymous More than 1 year ago
Wat is this book about somebody please read this and write a review about it
Anonymous More than 1 year ago
As far as i can see by the tittle i think it has nothing to do with cooking i just think it about reciptes and how much that food was but if anybody gets this book the pplease review so that i can see if i should get it or not if u read it and liked it in the next review then please put your rating in
Anonymous More than 1 year ago
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