Luncheon And Dinner Sweets; Including the Art of Ice Making
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In our eReader you can find the full English version of the book. Read Luncheon And Dinner Sweets; Including the Art of Ice Making 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 Luncheon And Dinner Sweets; Including the Art of Ice Making
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To quickly assess the difficulty of the text, read a short excerpt:
Prepare a tangerine water ice, made from the juice of 8 tangerines, the finely grated rind of i and the juice of 3 lemons, i orange, and i pint of sjnrup. Freeze till semi-set, arid add a gill of ripe pineapple, cut into small dice. Rinse 8 to 10 punch glasses with sherry or Marsala wine, fill the glasses with the prepared ice, and put a heaped-up teaspoonful of whipped cream on top of the ice. Serve quickly.
Sorbet a 1' Ananas.
About 2 lb. fresh or preserved pineapple, 2 eggs (whites), I lique...ur-glassful rum, i lb. castor sugar, 2 lemons, and i liqueur-glassful of Kirsch.
Peel the pineapple thinly (if fresh fruit is used), take out the eyes, and cut into slices. Core out the centre of each slice, and chop the slices very finely. Put the fruit into a basin, add the castor sugar and J pint of water ; let it simmer thus for an hour or longer. Put 3 pints of water in a copper stew-pan ; when bmling add the prepared fruit, boil up, take off the scum which rises to the top, take off the 'fire and let cool.
What to read after Luncheon And Dinner Sweets; Including the Art of Ice Making?
You can find similar books in the "Read Also" column, or choose other free books by Charles Herman Senn to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Prepare a tangerine water ice, made from the juice of 8 tangerines, the finely grated rind of i and the juice of 3 lemons, i orange, and i pint of sjnrup. Freeze till semi-set, arid add a gill of ripe pineapple, cut into small dice. Rinse 8 to 10 punch glasses with sherry or Marsala wine, fill the glasses with the prepared ice, and put a heaped-up teaspoonful of whipped cream on top of the ice. Serve quickly.
Sorbet a 1' Ananas.
About 2 lb. fresh or preserved pineapple, 2 eggs (whites), I lique...ur-glassful rum, i lb. castor sugar, 2 lemons, and i liqueur-glassful of Kirsch.
Peel the pineapple thinly (if fresh fruit is used), take out the eyes, and cut into slices. Core out the centre of each slice, and chop the slices very finely. Put the fruit into a basin, add the castor sugar and J pint of water ; let it simmer thus for an hour or longer. Put 3 pints of water in a copper stew-pan ; when bmling add the prepared fruit, boil up, take off the scum which rises to the top, take off the 'fire and let cool.
What to read after Luncheon And Dinner Sweets; Including the Art of Ice Making?
You can find similar books in the "Read Also" column, or choose other free books by Charles Herman Senn to read onlineMoreLess
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