German National Cookery for American Kitchens : a Practical book of the Art of Cooking As Performed in Germany
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In our eReader you can find the full English version of the book. Read German National Cookery for American Kitchens : a Practical book of the Art of Cooking As Performed in Germany Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book German National Cookery for American Kitchens : a Practical book of the Art of Cooking As Performed in Germany
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To quickly assess the difficulty of the text, read a short excerpt:
18. Pears cooked Brown. Peel some good pears, cut them in halves, take out the core and lay the pears into water. Put a piece of fresh butter into a stewpan with some sugar and the pears with only the water that remains on the pears. Let them stew slowly. When they commence to brown sprinkle a little more sugar over them, stew a little while longer until they are done; they are nice served with any kind of roast game.
* 19. Pears with Cranberries. See preserved fruits, Division T.
20. Pears wit...h Plums. Peel the pears, quarter, take out the core, wash and cook in an enameled kettle with not too much water until they can easily be pierced with a fork. Then take the same quantity of plums, clean and stone them, lay them on- the pears, let them cook until done, mix with the pears (being careful not to break the fruit), and serve the compot cold. There should not be too much sauce. The plums will give the sauce the proper thickness and will replace both sugar and seasoning. This compot is nice with dumplings or pancakes.
What to read after German National Cookery for American Kitchens : a Practical book of the Art of Cooking As Performed in Germany?
You can find similar books in the "Read Also" column, or choose other free books by Davidis, Henriette, D. 1876 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
18. Pears cooked Brown. Peel some good pears, cut them in halves, take out the core and lay the pears into water. Put a piece of fresh butter into a stewpan with some sugar and the pears with only the water that remains on the pears. Let them stew slowly. When they commence to brown sprinkle a little more sugar over them, stew a little while longer until they are done; they are nice served with any kind of roast game.
* 19. Pears with Cranberries. See preserved fruits, Division T.
20. Pears wit...h Plums. Peel the pears, quarter, take out the core, wash and cook in an enameled kettle with not too much water until they can easily be pierced with a fork. Then take the same quantity of plums, clean and stone them, lay them on- the pears, let them cook until done, mix with the pears (being careful not to break the fruit), and serve the compot cold. There should not be too much sauce. The plums will give the sauce the proper thickness and will replace both sugar and seasoning. This compot is nice with dumplings or pancakes.
What to read after German National Cookery for American Kitchens : a Practical book of the Art of Cooking As Performed in Germany?
You can find similar books in the "Read Also" column, or choose other free books by Davidis, Henriette, D. 1876 to read onlineMoreLess
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