The National Cook book
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In our eReader you can find the full English version of the book. Read The National Cook book 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 The National Cook book
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To quickly assess the difficulty of the text, read a short excerpt:
Beat the eggs very light, the yelks and whites separate ; add the yelks to the Indian batter, then the whites alternately with the flour. Do not beat it after the whites are in. Butter a pan, pour in the batter, and bake it in a moderate oven.
This pudding is very good with a quarter of a pound of currants and a quarter of a pound of rai- sins, floured ami stirred into the batter.
To be served with sweet sauce of any kind.
OXFORD PUDDING. 294. Half a pint of bread crumbs, One pint of milk, Six ...eggs, Two ounces of butter, Half a pint of cream, A quarter of a pound of dried currants, Sugar and nutmeg to the taste.
After the bread is soaked in the milk, which should be warm, mash it very smooth and add the THE NATIONAL COOK BOOK. 149 butter while it is hot. Beat the eggs very light, the yelks first, and stir them into the bread and milk, then add the cream, sugar, nutmeg and fruit. Lastly have the whites whisked to a dry froth ; stir them gently into the mixture ; butter your cups, half fill them with the batter, and bake them in a tolerably hot oven.
What to read after The National Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Hannah Mary Bouvier Peterson to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Beat the eggs very light, the yelks and whites separate ; add the yelks to the Indian batter, then the whites alternately with the flour. Do not beat it after the whites are in. Butter a pan, pour in the batter, and bake it in a moderate oven.
This pudding is very good with a quarter of a pound of currants and a quarter of a pound of rai- sins, floured ami stirred into the batter.
To be served with sweet sauce of any kind.
OXFORD PUDDING. 294. Half a pint of bread crumbs, One pint of milk, Six ...eggs, Two ounces of butter, Half a pint of cream, A quarter of a pound of dried currants, Sugar and nutmeg to the taste.
After the bread is soaked in the milk, which should be warm, mash it very smooth and add the THE NATIONAL COOK BOOK. 149 butter while it is hot. Beat the eggs very light, the yelks first, and stir them into the bread and milk, then add the cream, sugar, nutmeg and fruit. Lastly have the whites whisked to a dry froth ; stir them gently into the mixture ; butter your cups, half fill them with the batter, and bake them in a tolerably hot oven.
What to read after The National Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Hannah Mary Bouvier Peterson to read onlineMoreLess
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