Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats

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Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future ...
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Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (PagePerfect NOOK Book)

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Overview

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
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Product Details

Meet the Author

 Known familiarly as “”Miss Leslie,” Eliza Leslie was the daughter of a Philadelphia watchmaker who was a personal friend of Benjamin Franklin and Thomas Jefferson. A resident of Philadelphia, her first cookbook was published in her fortieth year, and was followed by almost a dozen more, books that were reprinted over and over and made her the most popular, well-known cookbook writer of the 19th century. She also wrote books on etiquette and children’s books, and for a time she edited an annual gift book The Gift, which included selections from successful writers of the day including Henry Wadworth Longfellow.

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Read an Excerpt


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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Customer Reviews

Average Rating 2.5
( 7 )
Rating Distribution

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(3)

4 Star

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3 Star

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2 Star

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1 Star

(4)

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Sort by: Showing all of 7 Customer Reviews
  • Anonymous

    Posted January 28, 2012

    Dont buy awful

    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.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 11, 2012

    love

    Tasty

    1 out of 5 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 10, 2012

    Do Look here to find out what a book critic thinks

    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

    0 out of 3 people found this review helpful.

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  • Anonymous

    Posted April 30, 2012

    What is this book abot?

    I want to read it!

    0 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 26, 2012

    Is this book good,i want to find out!!!

    Wat is this book about somebody please read this and write a review about it

    0 out of 5 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 15, 2012

    How the bookk was

    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

    0 out of 7 people found this review helpful.

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  • Anonymous

    Posted January 2, 2012

    How was the book?

    ?

    0 out of 7 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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