Old-time recipes
Puddings and desserts
2526 recipes from 71 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Puddings and desserts2526
| Cookbook | Click a line to open it |
|---|---|
| Mrs. Owen's Illinois Cook Book (1871) | A Baked Indian Pudding |
Cut up a quarter of a pound of butter in a pint of and warm them together till the butter is melted; boil one quart of milk, and while scalding hot pour it over a pint ... From Mrs. Owen's Illinois Cook Book, 1871, page 261. | |
| The Picayune Creole Cook Book (1901) | A Boiled Custard |
Make a rich Boiled Custard (see recipe); place the cake in a deep glass dish, and pour the custard over it. Decorate with blanched lemons, and serve cold. From The Picayune Creole Cook Book, 1901, page 278. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Boiled Indian Pudding |
Take two teacups of Indian meal, scald it with a pint of boiling milk, add to it a cup of flour, a large cupful of beef or veal suet chopped fine, half a gill of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 111. | |
| Directions for Cookery, in Its Various Branches (1837) | A Boiled Plum Pudding.—grate |
the crumb of a twelve cent loaf of bread, and boil a quart of rich milk with a small bunch of peach leaves in it, then strain it and set it out Pick, wash and dry a ... From Directions for Cookery, in Its Various Branches, 1837, page 306. | |
| La Cuisine Creole (1885) | A Cheap and Delicate Pudding |
Take a tablespoonful of butter, a cup of sugar, a cup of milk, two eggs, and a pint of sifted flour. Put into the flour a small teaspoonful of soda and two teaspoon¬ ... From La Cuisine Creole, 1885, page 211. | |
| The Good Housekeeper (1841) | A Cheap and Quick Pudding |
Beat up four eggs, add a pint of milk, anda little salt andstirin four large spoonfuls of flour, a little nutmeg and sugar to your taste. Beat it well, and pour it into ... From The Good Housekeeper, 1841, page 109. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Cold Berry Pudding |
One quart each of whortleberries, raspberries and blackberries, one pint of currants, and one pound of brown sugar. Stew all together. Cut in thin slices a brick loaf, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 112. | |
| Mrs. Hale's New Cook Book (1857) | A Common Baked Apple Pudding .—Boil |
a pound and a quarter of apples with half a small cupful of water and 6 oz. of brown sugar; when they are reduced to a smooth pulp, stii to them 2 oz. of butter, a ... From Mrs. Hale's New Cook Book, 1857, page 333. | |
| The Southern Cookbook (1912) | A Cream |
Boil half a pint of cream, and a of milk, and two bay-leaves, a bit of lemon-peel, a few almonds beaten to a paste, with a drop of water, a little sugar, orange-flower ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 67. | |
| The Picayune Creole Cook Book (1901) | A Creole Summer Pudding |
Pouding d’Eté. 1 Pint of Lemon Jelly. 1 Cup of Stoned Cherries. 1 Cup of Malaga Grapes. 2 Oranges. 2 Bananas. % Pineapple. 1 Pint of Snow Cream. Make the Lemon Jelly ... From The Picayune Creole Cook Book, 1901, page 281. | |
| The Virginia House-Wife (1824) | A Curd Pudding |
Put two quarts of milk on the fire; when it boils, pour in half a pint of white wine; strain the curd from the whey, and pound it in a mortar, with six ounces of butter, ... From The Virginia House-Wife, 1824, page 165. | |
| La Cuisine Creole (1885) | A Delicious Pudding, Very Easily Made |
Butter some thin slices of rolls; lay them in a pudding-dish with currants and citron cut up fine, and strewed between the slices. Then pour over the rolls a custard ... From La Cuisine Creole, 1885, page 185. | |
| La Cuisine Creole (1885) | A Dessert for a Delicate Person |
Boil one cup of rice until perfectly soft, then add a teacup of rich sweet cream, and half a teacup of any acid jelly—currant is the best but plum, strawberry or lemon ... From La Cuisine Creole, 1885, page 183. | |
| La Cuisine Creole (1885) | A French Fried Pudding |
Beat four eggs to a quart of milk, sweeten and flavor to taste, cut slices of baker ’s bread and steep them until thoroughly saturated, then fry in hot butter and serve. ... From La Cuisine Creole, 1885, page 213. | |
| The Southern Cookbook (1912) | A George Pudding |
Boil verv tender a handful of whole rice in a small quantity of milk, with a large piece of lemon-peel. Let it drain; then mix with it a dozen of good sized apples, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 52. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | A Good Mixed Jelly |
Juice of two oranges y?, pint of sherry gill of brandy y& pint of cold water Cover the gelatine with cold water, and let soak one hour; the sugar and boiling water, stir ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 482. | |
| Gulf City Cook Book (1878) | A Nice Apple-pudding |
Butter a deep baking-dish, and it with alternate layers of thin slices of bread and butter and stewed apples. over this a custard made of one pint of milk sweetened to ... From Gulf City Cook Book, 1878, page 179. | |
| The Virginia House-Wife (1824) | A Nice Boiled Pudding |
Make up a pint of flour at sun-ris®y exactly as you do for bread; sce that it rises well; have a large pot of water boiling,.and half an hour before thé puddings are to ... From The Virginia House-Wife, 1824, page 168. | |
| Housekeeping in Old Virginia (1879) | A Nice Dessert of Apples |
Pare and weigh two pounds green apples. Cut them in small pieces, and drop them in a rich syrup, made of a pound and a quarter of " A " sugar and a little water. As soon ... From Housekeeping in Old Virginia, 1879, page 437. | |
| La Cuisine Creole (1885) | A Nice Ice Cream |
Put on the fire a stew-pan containing a quart of nice fresh milk, and while it is coming to the boil heat the yolks of eight eggs and a pound of fine white sugar; when ... From La Cuisine Creole, 1885, page 186. | |
| Housekeeping in Old Virginia (1879) | A Nice, Plain Dessert |
Peel and slice the apples, stew till done, then run through a colander and sweeten, season. Beat the whites of three eggs to a stiff froth, and just before serving whip ... From Housekeeping in Old Virginia, 1879, page 437. | |
| Gulf City Cook Book (1878) | A Plain Pudding |
Six eggs, six table-spoonfuls of sugar, six table-spoonfuls of butter, one cup of flour, one cup; beat well, and flavor with nutmeg or lemon. in a moderate Serve with wine-sauce. From Gulf City Cook Book, 1878, page 182. | |
| The Southern Cookbook (1912) | A Quick Made Pudding |
Flour and suet half a pound each, four eggs, a quarter of a pint of new milk, a little mace and nutmeg, a quarter of a of raisins, ditto of currants: mix well, and boil ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 59. | |
| La Cuisine Creole (1885) | A Quickly-made Pudding |
Split a few crackers, lay the surface over with raisins, and place the halves together again; tie them closely in a cloth, and boil them fifteen minutes. Serve with a ... From La Cuisine Creole, 1885, page 212. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | A Quince Pudding |
To one pint of flour add two heaping teaspoons of baking powder. Sift to¬ gether and add two tablespoons of warm butter, a little salt and water enough to make a smooth ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 182. | |
| The White House Cook Book (1887) | A Royal Dessert |
CUT a stale cake into slices an inch and a half in thickness; pour over them a little good sweet cream; then fry lightly in fresh butter in a smooth frying pan; when ... From The White House Cook Book, 1887, page 456. | |
| The Picayune Creole Cook Book (1901) | A Snow Cream, as Above |
Prepare this dish in exactly the same manner as above. First slice the oranges, and, removing the seeds, sprinkle sugar over them before adding the snow cream. Lemon ... From The Picayune Creole Cook Book, 1901, page 280. | |
| Mrs. Owen's Illinois Cook Book (1871) | A Soiled English Plum Pudding |
One pound currants, One pound stoned raisins, dredged with flour, Half pound beef suet, chopped fine, One pound bread crumbs, Quarter of a pound citron, A teaspoonful ... From Mrs. Owen's Illinois Cook Book, 1871, page 281. | |
| Directions for Cookery, in Its Various Branches (1837) | A SUET PUDDING—Mince very |
finely as much beef as will make two two handfuls of bread-crumbs; boil a quart of milk and pour it hot on the bread. Cover it, and set it aside to steep for half an ... From Directions for Cookery, in Its Various Branches, 1837, page 302. | |
| Mrs. Owen's Illinois Cook Book (1871) | A Trifle |
Place half a pound of maccaroons or Naples biscuits at the bottom of a large glass bowl. Pour on them as much wine as will cover and dissolve them. Make a rich custard ... From Mrs. Owen's Illinois Cook Book, 1871, page 304. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | A Two- Guinea Prize Plum Pudding |
Out of five hundred recipes sent the Queen, the following was awarded the prize: i pound of raisins % pound of flour i pound of suet, chopped fine i pound of currants 24 ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 410. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Velvet Cream |
Half an ounce of isinglass dissolved in a cup - and a half of white wine, the juice and rind of one lemon, and three quarters of a pound of loaf sugar. Simmer all this ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 120. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Very Fine Whip |
A pound of sugar, half a pint of wine, the juice of four lemons, mix all together; add a quart of rich cream, whip it to a strong froth, and serve in glasses. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 126. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Very Nice Christmas Pudding |
Take ten soft crackers, break them up, put them into a quart of good milk, and let them stand over night, and the next morning rub the crackers through acullender. Beat ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 106. | |
| Mrs. Owen's Illinois Cook Book (1871) | A Welsh Pudding |
Let half a pound of fine butter melt gently; beat with it the yelks of eight and of mix in six ounces of loaf sugar and the rind of a lemon Put a paste into a dish for ... From Mrs. Owen's Illinois Cook Book, 1871, page 284. | |
| Housekeeping in Old Virginia (1879) | A. new Recipe for Lemon Sherbet |
Make one and a half gallon rather acid lemonade, grating 44:0 OEANGE SHEEBET ^PINEAPPLE ICE. the peel of three or four of the lemons before straining the juice into the ... From Housekeeping in Old Virginia, 1879, page 447. | |
| The Good Housekeeper (1841) | Abrow-root Cream |
Mix a table-spoonful of arrow-root with a teacupful of cold water; let it settle, and pour the water off. Sweeten and boil a quart of milk with the peel of a lemon and ... From The Good Housekeeper, 1841, page 95. | |
| The Creole Cookery Book (1885) | Adelaide’s Pudding |
Pare and core 6 apples; fill up the cores with sugar and cinnamon; make a batter of 1 egg, a little flour, 1 teaspoonful of salt; pour around it and-bake; serve hot with ... From The Creole Cookery Book, 1885, page 201. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Admond Bavarian Cream |
One pint and a half of cream, one pint of blanched sweet almonds, one-fourth of a teaspoonful of essence of almond, half a package sugar, half a cupful of milk. Soak the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 293. | |
| La Cuisine Creole (1885) | All the Yeae Round Pudding |
Line a pie dish with paste, spread on this three ounces of any kind of jam—strawberry or raspberry is best. Then beat well in a basin three ounces of bread crumbs, three ... From La Cuisine Creole, 1885, page 179. | |
| Dainty Desserts for Dainty People (c. 1910s) | Almond Caramel Charlotte Russe |
\ lb. blanched almonds, finely chopped. 1 pint heavy cream, beaten stiff. 1 cup granulated sugar. 1 dozen lady fingers. Let stand over hot water until dissolved. ... From Dainty Desserts for Dainty People, c. 1910s, page 20. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Almond Charlotte |
Three-fourths cup of fine sugar, onefourth cup of butter, whites of three eggs, one cup of flour, one level teaspoon baking powder, one-fourth cup of milk; flavor with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 108. | |
| The Virginia House-Wife (1824) | Almond Cream |
Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream; a pound of almonds, in the shells, will be ... From The Virginia House-Wife, 1824, page 193. | |
| The Creole Cookery Book (1885) | Almond Cream |
Wake 1 quart of new cream, boil it with 4 nutmeg grated, a blade of mace, a bit of lemon peel, and sweeten to the taste; then blanch 3 lb. of almonds; beat them very ... From The Creole Cookery Book, 1885, page 176. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Almond Cream |
1 pint thin cream $4 cup blanched and shredded almonds l/i teaspoon salt \% granulated gelatine } 2 cup cold water ' j teaspoon vanilla 1 cup heavy cream Scald milk with ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 75. | |
| The Southern Cookbook (1912) | Almond Cream |
Beat four ounces of sweet almonds, and a few bitter, m a mortar, with a teaspoonful of water to prevent oiling, both having been blanched. Put the to and add the juice ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 68. | |
| Mrs. Hale's New Cook Book (1857) | Almond Cream .—Boil |
1 quart of cream with a grated nutmeg, a blade or two of mace, a bit of lemon-peel, and sugar to your taste; then* blanch one-quarter of pound of almonds, and beat them ... From Mrs. Hale's New Cook Book, 1857, page 350. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Almond Custard |
To blanch almonds.— Put them into a_ deep dish, pour boiling water over them, cover them up, and let them stand an hour. Then take them out, and put them into cold ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 124. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Almond Custard |
PIE. of sugar, five eo:2:s, one tablespoonful each of brandv, wine and rose-water, half a pound of sweet and two bitter almonds blanched, dried and pounded to a; the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 304. | |
| The Appledore Cook Book (1872) | Almond Custard |
Almond custard made in the same way, usihg the yolks of fourteen eggs and no whites, and flavor with one tea epoonfiil of bitter almond. Snowball Custard, Snowball ... From The Appledore Cook Book, 1872, page 170. | |
| La Cuisine Creole (1885) | Almond Custard |
Blanch and beat four ounces of almonds fine, with a spoonful of water; beat a pint of cream with two spoonfuls of rose water, add them to the yolks of four eggs and as ... From La Cuisine Creole, 1885, page 242. | |
| The Creole Cookery Book (1885) | Almond Custard |
Three pints of cream, 15 eggs, 4 1b. of blanched almonds, sugar, salt and mace, or rose water, to the taste. From The Creole Cookery Book, 1885, page 178. | |
| The Creole Cookery Book (1885) | Almond Ice |
Two pints of milk, 8 ounces of cream, 2 ounces of orange flower water, 8 ounces of sweet almonds, 4 ounces of bitter almonds; pound all in a marble mortar, pouring in, ... From The Creole Cookery Book, 1885, page 185. | |
| The White House Cook Book (1887) | Almond Ice |
Two PINTS of milk, eight ounces of cream, two ounces of orangeflower water, eight ounces of sweet almonds, four ounces of bitter almonds; pound all in a marble mortar, ... From The White House Cook Book, 1887, page 416. | |
| Directions for Cookery, in Its Various Branches (1837) | Almond Ice Cream.—take |
six of bitter almonds, (sweet ones will not do,) blanch them, and pound them in a mortar, adding by degrees a little rose water. Then gently in a pint of cream till you ... From Directions for Cookery, in Its Various Branches, 1837, page 328. | |
| Common Sense in the Household (1871) | Almond Ice-cream |
3 oz. sweet almonds and 1 oz. of bitter, blanched, and, cold, pounded to a paste, a few at a time, in a Wedge wood mortar, adding 2 tablespoonfuls of rosewater to ... From Common Sense in the Household, 1871, page 447. | |
| La Cuisine Creole (1885) | Almond Meringue |
Beat the whites of two eggs with a quarter of a pound of powdered sugar and a quarter of a pound of blanched and cut almonds. Form them into rings on letter paper, put ... From La Cuisine Creole, 1885, page 176. | |
| The Virginia House-Wife (1824) | Almond Pudding |
Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower, or rose water, to keep them from oiling; mix with ... From The Virginia House-Wife, 1824, page 164. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Almond Pudding |
Take half a pound of blanched almonds, and pound them in a mortar until they are quite fine. Beat up eight eggs, mix a pound of sugar and three quarters of a pound of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 109. | |
| Mrs. Owen's Illinois Cook Book (1871) | Almond Pudding |
A large teacupful of finely chopped beef suet, One teacupful milk, Four ounces bread crumbs, Four ounces well-cleaned currants, Two ounces almonds, Half-pound ... From Mrs. Owen's Illinois Cook Book, 1871, page 294. | |
| The Appledore Cook Book (1872) | Almond Pudding |
Pound to a paste one pint of blanchgd almonds. one quart of milk, and into it, while boiling, stir in the almonds and two spoonfuls of flour, mixed with cold milk, one ... From The Appledore Cook Book, 1872, page 153. | |
| Housekeeping in Old Virginia (1879) | Almond Pudding |
Blanch a pound of almonds, pound them with rose water to prevent their oiling; mix with them four crackers, pounded, six eggs, a pint of milk or cream, a pound of sugar, ... From Housekeeping in Old Virginia, 1879, page 389. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Almond Pudding |
One pint of shelled almonds, two dozen macaroons, the grated rind of a lemon, half a cupful of sugar, half a cupful of butter, the yolks of six eggs, one quart of milk, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 273. | |
| The Creole Cookery Book (1885) | Almond Pudding |
Steep 4 ounces of crumbs of bread, sliced, in 1} pints of cream, or grate the bread; then beat 4 lb. of blanched almonds very fine, till they become a paste, with 2 ... From The Creole Cookery Book, 1885, page 203. | |
| The Creole Cookery Book (1885) | Almond Pudding |
Four ounces of rice, well washed, put into a milk or rice boiler containing 1} pints of rich milk or cream; let them boil gently until the rice is swollen and is quite ... From The Creole Cookery Book, 1885, page 209. | |
| The White House Cook Book (1887) | Almond Pudding |
TURN boiling water on to three-fourths of a pound of sweet almonds, let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one ... From The White House Cook Book, 1887, page 424. | |
| The Southern Cookbook (1912) | Almond Pudding |
Beat half a pound of sweet and bitter almonds, a spoonful of water; then mix with four ounces of butter, eggs, two spoonfuls of cream warmed with the butter, one of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 46. | |
| Gulf City Cook Book (1878) | Almond-cream |
Beat four ounces of sweet almonds, and a few bitter ones, in a mortar, with a tea-spoonful of water, to prevent oiling, both having been blanched. Put the paste to a ... From Gulf City Cook Book, 1878, page 197. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Amber Pudding |
One dozen large, tart apples, one cupful of sugar, the juice and rind of two lemons, six eggs, four table-spoonfuls of butter, enough puff or chopped paste to line a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 267. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Amber Pudding |
Four eggs, their weight in Beat the butter to a cream, then add gradually the sugar. Beat the eggs, without separating, until very light; then add them gradually to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 403. | |
| The Boston Cooking-School Cook Book (1896) | Amber Pudding |
Make as Snow Pudding I, using cider instead of boiling water, and one-fourth cup boiling water to dissolve gelatine, omitting lemon juice, and sweeten to taste. From The Boston Cooking-School Cook Book, 1896, page 490. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | American Cream |
\y2 pints of milk Cover the gelatine with a half-cup of cold water, and soak a half-hour. Put the milk on to boil in a farina boiler, add the gelatine to it, stir until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 432. | |
| The Creole Cookery Book (1885) | American Pudding |
Put on a.pint of new milk to scald; while this is heating, stir 3 large spoonfuls of rice flour into a cup of milk; when quite smooth, stir it into the boiling milk, add ... From The Creole Cookery Book, 1885, page 198. | |
| The International Cook Book (1906) | American Pudding |
2045. CREAM, JAPANESE Place in a saucepan one pound clean, raw chicken bones, one pound knuckle of veal and three and a half quarts water; set on fire and let come to a ... From The International Cook Book, 1906, page 627. | |
| Housekeeping in Old Virginia (1879) | Amherst Pudding |
1 cupful of suet. BOILED PUDDING OF ACID FKUIT — TKOY PUDDING. 371 1 cupful of molasses. 2 cupfuls of raisins. 1 teaspoonful of cloves and the same of cinnamon. ^ ... From Housekeeping in Old Virginia, 1879, page 378. | |
| The Virginia House-Wife (1824) | An Arrow Root Pudding |
Boil a quart of milk, and make it into a thick batter, with arrow root; add six eggs, half a pound of butter, the same of pounded sugar, half a nutmeg, and a little ... From The Virginia House-Wife, 1824, page 162. | |
| The Jewish Manual (1846) | An Basy Trifle |
Soak three sponge cakes and half a pound of macaroons and ratafias in one wine glass of brandy and three of white wine, lay them at the bottom of the trifle dish, and ... From The Jewish Manual, 1846, page 176. | |
| Dainty Desserts for Dainty People (c. 1910s) | An Easter Dessert |
2| cups milk or cream, scalded. Soften the gelatine in the cold water five minutes and dissolve in the hot milk; add the sugar and flavoring. Wash a dozen large eggs, ... From Dainty Desserts for Dainty People, c. 1910s, page 21. | |
| The Jewish Manual (1846) | An Easy Receipt for a Charlotte Russe |
Trim straitly about six ounces of savoy biscuits, so that they may fit closely to each other; line the bettom and sides of a plain mould with them, then fill it with a ... From The Jewish Manual, 1846, page 218. | |
| The Virginia House-Wife (1824) | An English Plum Pudding |
Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite light, put ina pound of suet finely shread, a pint of ... From The Virginia House-Wife, 1824, page 180. | |
| The Virginia House-Wife (1824) | An Excellent and Cheap Pudding |
Wash a pint of small homony very clean, and boil it tender, add an equal quantity of corn meal, make it into a batter with eggs, milk, and a piece of butter; bake it ... From The Virginia House-Wife, 1824, page 169. | |
| The Southern Cookbook (1912) | An Excellent Apricot Pudding |
Have twelve large apricots: give them a scald till they are soft. Meantime pour on the grated crumbs of a penny loaf, and a pint of boiling cream: when cold, four ounces ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. | |
| Gulf City Cook Book (1878) | An Excellent Plum-pudding |
One pint of bread-crumbs, one pint of flour, one pound of fresh suet chopped very fine, one pound of sugar, nine eggs, one pint of milk, half pint of wine and brandy ... From Gulf City Cook Book, 1878, page 176. | |
| Mrs. Owen's Illinois Cook Book (1871) | An Excellent Pudding |
One pint and a half of milk, One small tablespoonful flour. Mix the flour with cold milk consistence of thick cream; boil the rest of the milk and pour ing hot upon the ... From Mrs. Owen's Illinois Cook Book, 1871, page 270. | |
| Jewish Cookery Book, on Principles of Economy (1871) | An Excellent Trifle |
fia over the bottom of a glass trifle dish, and pour Lay macaroons and ratasome port wine over the cakes; pour over this some cold, rich custard; it must be two or three ... From Jewish Cookery Book, on Principles of Economy, 1871, page 111. | |
| The Southern Cookbook (1912) | An Excellent Trifle |
Lay macaroons and ratafia drops over the bottom of your dish, and pour in raisin wine as they will suck up; which, when they have done pour on them cold rich custard, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 69. | |
| The House Servant's Directory (1827) | And Flavour of Jelly |
Pare two Seville oranges, and six lemons, as thin as possible, steep them for four hours in one quart of hot water, then boil one pound and a quarter of loaf sugar in ... From The House Servant's Directory, 1827, page 107. | |
| Mrs. Hale's New Cook Book (1857) | Another Arrow Root Pudding.—From |
a quart of new milk take a small tea-cupful, and mix it with 2 large spoonsful of Boil the remainder of the milk, and stir it amongst the arrow-root; add when nearly ... From Mrs. Hale's New Cook Book, 1857, page 331. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Baked Indian Pudding |
Boil one quart of milk, stir into it half a pint of Indian meal, and let it stand and cool; then add four eggs beat up, and two cups of brown sugar, with a little ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 111. | |
| The White House Cook Book (1887) | Another Charlotte Russe |
Two TABLESPOONFULS of gelatine soaked in a little cold milk two hours, two coffeecupfuls of rich cream, one teacupful of milk. Whip the cream stiff in a large bowl or ... From The White House Cook Book, 1887, page 398. | |
| La Cuisine Creole (1885) | Another Christmas Pudding |
One pound of raisins, one pound of currants, one pound of suet, three-quarters of a pound of bread¬ crumbs, one pint of milk, ten eggs, three-quarters of a pound of ... From La Cuisine Creole, 1885, page 203. | |
| Directions for Cookery, in Its Various Branches (1837) | Another Cocoa-nut Pudding.—peel |
and cut up the cocoa-nut, and wash and wipe the pieces. Weigh one and it Then take three stale rusks and grate them; or you may substitute four pounded crackers. Stir ... From Directions for Cookery, in Its Various Branches, 1837, page 289. | |
| La Cuisine Creole (1885) | Another Cream Candy |
Three cups of sugar, half a cup of vinegar, and onethird of a cup of water. Boil together until it is thick and will harden when dropped into a cup of water. Butter some ... From La Cuisine Creole, 1885, page 246. | |
| The White House Cook Book (1887) | Another Cream Filling |
ONE cup powdered sugar, one-fourth cup hot water. Let them simmer. Beat white of an egg and mix with the above; when cold, add one-half cup chopped raisins, one-half cup ... From The White House Cook Book, 1887, page 316. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Custard |
In winter, when eggs are very dear, take two table-spoonsful of arrowroot mixed in a teacup of cold milk; boil a quart of milk, beat up three eggs, and mix in the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 122. | |
| La Cuisine Creole (1885) | Another Ice Cream Without Cream |
When cream can not be procured, a custard made as directed, is a good substitute. To a quart of milk, add sugar until it is very sweet, for in freezing it loses some of ... From La Cuisine Creole, 1885, page 189. | |
| The Southern Cookbook (1912) | Another Orange Pudding |
Mix of the orange hereafter directed, two spoons, with six eggs, of sugar, four ounces warm, and put into a shallow dish, with a paste lining. twenty minutes. Rather ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 47. | |
| Aunt Babette's Cook Book (1889) | Apfel Charlotte |
Line an iron pudding dish with a rich puflf paste, greasing it well before you do so. Chop up some apples quite fine, put on the crust, also some raisins (seeded), sugar ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 263. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Apple and Cranberry Jelly |
1 pk apples 1 qt cranberries Cook separately till soft with small amount of water. Strain, combine juices and boil 20 ms add | as much more sugar as juice. Boil tell it jells. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 73. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Apple and Custard |
Pare and core a large apple, fill the cavity with sugar. Put a little water in the bottom of a dish and bake. Make a custard of a cup of milk, a heaping teaspoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 188. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple and Paste Pudding in Basin |
Make one pound of paste, roll it a quarter of an inch thick, lay some in a bowl; it with apples cut in quarters, add two cloves, two ounces of sugar, a butter; put ... From Mrs. Owen's Illinois Cook Book, 1871, page 272. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Apple and Sago Pudding |
Pare and core as many apples as will set into the dish in which the pudding is to be baked; fill the hole in the cored apple with ground cinnamon and sugar; take as many ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 103. | |
| The Appledore Cook Book (1872) | Apple and Sago Pudding |
Wash half,a cup of sago, and set on the fire with three pints of cold water; simmer two hours; then stir in on? cup of white sugar, one teaspoonful of salt, and one of ... From The Appledore Cook Book, 1872, page 109. | |
| Common Sense in the Household (1871) | Apple and Tapioca Pudding, i^ |
1 teacupful tapioca. 6 apples—juicy and well-flavored pippins—pared and cored. 1 quart water. Cover the tapioca with three cups of lukewarm water, and s>et it in a ... From Common Sense in the Household, 1871, page 387. | |
| Common Sense in the Household (1871) | Apple Batter Pudding |
1 pint rich milk. 1 teasjioonful salt. ^ " Peel and core eight apples carefully, and range them closely together in a deep disli. Beat the batter very light and pour ... From Common Sense in the Household, 1871, page 386. | |
| The Creole Cookery Book (1885) | Apple Batter Pudding |
Six eggs, 8 tablespoonfuls of sifted flour, 1 quart of milk, 1 saltspoon of salt; stir the flour gradually into the milk, carefully dissolving all the lumps; beat the ... From The Creole Cookery Book, 1885, page 194. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Batter Pudding |
2 cups quartered apples Mix sugar, flour, eggs and milk. When smooth, add apples; pour into buttered baking dish, and bake slowly in a moderate oven one hour. Serve ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 252. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple Charlotte |
Take any number of apples you may desire to use; peel them, cut them into quarters and take out the core; cut the quarters slices, and let them cook over a brisk fire ... From Mrs. Porter's New Southern Cookery Book, 1871, page 363. | |
| The Appledore Cook Book (1872) | Apple Charlotte |
Butter a brown earthen dish, and place around the sides slices of bread which have been cut about an inch thick, soaked in and^ buttered; the dish with sliced apples, ... From The Appledore Cook Book, 1872, page 109. | |
| Housekeeping in Old Virginia (1879) | Apple Charlotte |
Equal quantities stewed apples and bread crumbs, one spoon 378 APPLE CUSTAED — ORANGE PUDDING. ful butiier, three eggs beaten up and stirred in at the last, just before ... From Housekeeping in Old Virginia, 1879, page 385. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Apple Charlotte |
One scant pint of apples, steamed, and rubbed through a; one-third of a box of gelatine, soaked an hour in onethird of a cupful of cold water; one cupful of sugar, the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 311. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Charlotte |
6 large apples the tender, then press them through a colander and add the sugar. Cover the gelatine with cold water and soak a half-hour, then add it to the hot apples; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 428. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Charlotte |
8 slices of bread J cup chopped almonds Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the Line bottom and sides of mold with bread. From Lowney's Cook Book, Illustrated in Colors, 1907, page 251. | |
| The Creole Cookery Book (1885) | Apple Cornmeal Pudding |
Pare and core 12 pippin apples; slice them very thin; then stir into 1 quart of new milk, 1 quart of sifted cornmeal; add a little salt, then the apples, 4 spoonfuls of ... From The Creole Cookery Book, 1885, page 205. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple Cream |
Peel and core five large apples, boil in a little water soft enough to press a sieve; sweeten, and beat with them the beaten whites of three Serve it with cream poured around it. From Mrs. Owen's Illinois Cook Book, 1871, page 272. | |
| The National Cookery Book (1876) | Apple Cream |
Boil twelve apples in water till soft. Mash them through a hair sieve, and add half a pound of powdered sugar. W hip the whites of two eggs, add them to the apples, and ... From The National Cookery Book, 1876, page 238. | |
| Common Sense in the Household (1871) | Apple Custard |
Pie. ej* 3 cups stewed apple. Nearly a cup white sugar. Make the stewed apple very sweet, and let it cool. the eggs Ught, and mix the yolks well with the apple, ... From Common Sense in the Household, 1871, page 358. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple Custard |
and bake rich, tart apples, or stew them slowly in a very little water, fill a pudding dish two-thirds full. over a custard by stirring into a quart of boiling milk a ... From Mrs. Owen's Illinois Cook Book, 1871, page 269. | |
| The National Cookery Book (1876) | Apple Custard |
Pare, cut up and stew two pounds of apples. When done, stir in one tablespoonful of butter, half a pound of sug six eggs, and the rind of one lemon; then hour. Serve it ... From The National Cookery Book, 1876, page 238. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple Custard |
One pint of mashed stewed apples, one pint sweet milk, four eggs, one cup sugar and a little nutmeg; bake slowly.—Mrs. G. W. From Buckeye Cookery and Practical Housekeeping, 1877, page 92. | |
| The Dixie Cook-Book (1883) | Apple Custard |
One pint of mashed stewed apples, one pint sweet milk, four eggs, one cup sugar aud a little nutmeg; bake slowly.—Mrs. G. W. From The Dixie Cook-Book, 1883, page 111. | |
| The White House Cook Book (1887) | Apple Custard |
PARE,, core and quarter a dozen large juicy pippins. Stew among them the yellow peel of a large lemon grated very fine, and stew them till tender in a very small portion ... From The White House Cook Book, 1887, page 381. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple Custard Pig |
Pelsour apples and stew until soft, and not much water is left in thm, and rub through a colander. Beat three eggs for each pie. Pot in at the rate of one cup butter, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 189. | |
| Housekeeping in Old Virginia (1879) | Apple Custard Pudding |
Stew six sour apples in half a cup of water. Rub through a sieve and sweeten. Make a custard of three pints milk, six eggs, four tablespoonfuls sugar. Put the apples in ... From Housekeeping in Old Virginia, 1879, page 385. | |
| The White House Cook Book (1887) | Apple Custard Puddings |
PUT a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of ... From The White House Cook Book, 1887, page 429. | |
| La Cuisine Creole (1885) | Apple Custard. a Nice Dish |
Take a dozen apples, a large cupful of brown sugar, a teacupful of water, the grated rind of a lemon, one pint of milk, four eggs, and two ounces of loaf sugar. Peel, ... From La Cuisine Creole, 1885, page 178. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Apple Float |
Stew six large apples, lay them on a sieve to drain and cool; then put them on a flat dish, with about two spoonsful of fine white sugar, a very little essence of lemon, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 124. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple Float |
six and them in as much water as will cover them well done, press them through a sieve and make sweet with crushed or cooling, beat the of four to a froth, and; flavor ... From Mrs. Porter's New Southern Cookery Book, 1871, page 359. | |
| Housekeeping in Old Virginia (1879) | Apple Float |
Mash a quart cooked or coddled apples smooth through a sieve; sweeten with six tablespoonfuls sugar, and flavor with nutmeg. Then add the apples, a spoonful at a time, ... From Housekeeping in Old Virginia, 1879, page 436. | |
| The Creole Cookery Book (1885) | Apple Float |
Twelve large apples, quartered, cored, and boiled in as little water as possible, and pass through a sieve; when cold, add 2 whites of eggs beaten; sweeten to the taste; ... From The Creole Cookery Book, 1885, page 173. | |
| The Creole Cookery Book (1885) | Apple Float |
One dozen large green apples boiled in as little water - as possible, and passed through a fine hair sieve; when cold, sweeten to the taste; add the whites of 2 eggs ... From The Creole Cookery Book, 1885, page 175. | |
| The White House Cook Book (1887) | Apple Float |
ONE dozen apples, pared and cored, one pound and a half of sugar. Put the apples on with water enough to cover them and let them stew until they look as if they would ... From The White House Cook Book, 1887, page 390. | |
| The Cook's Own Book (1832) | Apple Fool |
Pare, core, and cut diin some good stewing apples; stew diem till tender, with a two cloves, a bit of cinnamon, and die peel of half a lemon; pulp ha4f a pound dirough a ... From The Cook's Own Book, 1832, page 50. | |
| The Southern Cookbook (1912) | Apple Fool |
Stew apples as directed for gooseberries, and peel and pulp them. Prepare the milk, etc., and mix as before. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 70. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple Hall, or Apple Pudding |
Make a paste with one-fourth of a pound of butter to one pound of flour mixed with water, not very Peel and slice rather thick tart apples; roll the paste very thin, as ... From Mrs. Owen's Illinois Cook Book, 1871, page 276. | |
| The Jewish Manual (1846) | Apple Jelly |
Pare, core, and cut small any kind of fine baking apples—say six pounds in weight; put them in a preserving pan with one quart of water; boil gently till the apples are ... From The Jewish Manual, 1846, page 195. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Apple Jelly |
Take a dozen good tart apples, cut them into quarters, add a pint of water, and let them simmer about half an hour. Set a sieve over an earthen pan, turn the apples into ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 143. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple Jelly |
Pake, core and slice your apples; in a pan, and in water enough to; stew them gently until they are soft, then turn them into a jelly-bag; let all of the syrup )2 run ... From Mrs. Porter's New Southern Cookery Book, 1871, page 411. | |
| The Kansas Home Cook-Book (1874) | Apple Jelly |
Take juicy apples, Rambos, the stem and top off, and wash well, then cut up in quarters, and put enough cold water on to cover them; boil until soft, and strain through ... From The Kansas Home Cook-Book, 1874, page 246. | |
| Housekeeping in Old Virginia (1879) | Apple Jelly |
Take half a peck of pippin apples, wash them clean, slice them from the core, put them in a preserving kettle with a quart of water. Boil till entirely soft, then strain ... From Housekeeping in Old Virginia, 1879, page 463. | |
| Housekeeping in Old Virginia (1879) | Apple Jelly |
Pare and stew sour, juicy apples (Greenings are best), in enough water to cover them. Strain as for currant jelly. 456 APPLE JELLY — OEANGE JELLY. Allow a pound of sugar ... From Housekeeping in Old Virginia, 1879, page 463. | |
| Housekeeping in Old Virginia (1879) | Apple Jelly |
Take any number of juicy apples, put tliem in a porcelain kettle, and boil to rags. Then strain them through a cloth or sieve. Put a pound of loaf sugar to each pint of ... From Housekeeping in Old Virginia, 1879, page 464. | |
| The Creole Cookery Book (1885) | Apple Jelly |
One Ib. of ripe apples, pared and cut thin; stew them until quite soft with lemon peel; then add $b. of white sugar, and stew it 4 hour. From The Creole Cookery Book, 1885, page 221. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Jelly |
Lady blush or pippins are for The make a bright-red jelly, and the latter an almost white the fruit, cut pieces without paring or removing the seeds. Put into a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 484. | |
| The White House Cook Book (1887) | Apple Jelly |
SELECT apples that are rather tart and highly flavored; slice them without paring; place in a porcelain preservingkettle, cover with water, and let them cook slowly ... From The White House Cook Book, 1887, page 473. | |
| Aunt Babette's Cook Book (1889) | Apple Jelly |
Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins on and boil the seeds also. Put on enough water to just cover, boil on the back of the stove, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 465. | |
| The Boston Cooking-School Cook Book (1896) | Apple Jelly |
Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or porcelain-lined preserving kettle, and add cold water to come nearly to top of ... From The Boston Cooking-School Cook Book, 1896, page 659. | |
| The Picayune Creole Cook Book (1901) | Apple Jelly |
Gelée de Pommes.. 1 Pound of Sugar to Every Pint of Juice. Take pippins or other tart apples, pare them and cut into quarters, put into a preserving kettle, cover with ... From The Picayune Creole Cook Book, 1901, page 341. | |
| Chinese-Japanese Cook Book (1914) | Apple Jelly, Japanese Style |
One half pound of seaweed jelly; three quarters pound of sugar; two big, tart apples; two tablespoonfuls of kudzu starch. a After washing half a pound of seaweed jelly ... From Chinese-Japanese Cook Book, 1914, page 112. | |
| La Cuisine Creole (1885) | Apple Jelly, Without Water |
Pare and core the fruit, which should be juicy and tart. Lay the apples in a vessel to cook without put¬ ting in any water; cover them closely, and cook until properly ... From La Cuisine Creole, 1885, page 226. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Apple Mdringue Pudding |
Two quarts of pared and quartered a lemon, two cupfuls of granulated sugar and six of powdered, six eggs, one quart of milk, three teaspoonfuls of cornstarch. Pare the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 275. | |
| Housekeeping in Old Virginia (1879) | Apple Meringue |
Stew the apples until well done and smooth. Sweeten to the taste; add the rind of a grated lemon. Beat the whites of five eggs to a stiff froth; add to them a teacup ... From Housekeeping in Old Virginia, 1879, page 385. | |
| La Cuisine Creole (1885) | Apple Meringue |
Select handsome pippin apples if you can get them, pare and core them whole, put them in the oven with a little water in a deep dish, and let them cook a little but not ... From La Cuisine Creole, 1885, page 211. | |
| The Creole Cookery Book (1885) | Apple Meringue |
Fill a dish with apple compote; then whip the whites of 8 eggs to a stiff froth; sprinkle in the eggs 1 teacup of sugar, working them well together; spread this over the ... From The Creole Cookery Book, 1885, page 178. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Meringue |
the of a of stale cake dipped in. milk. Pare, core and slice four tart apples, spread them the of sugar, grate a little nutmeg, and ^ bake in a moderate oven until the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 445. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Apple Meringue |
Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. with meringue made of the whites of the eggs and three tablespoons powdered sugar. From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. | |
| The Dixie Cook-Book (1883) | Apple Meringue Pre |
Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg, (or stew Jemon peel with them for flavor), fill crust and bake till done; spread ... From The Dixie Cook-Book, 1883, page 218. | |
| Common Sense in the Household (1871) | Apple Meringue Pudding |
1 pint stewed apples, 3 eggs—white and yolk separate. \ cup white sugar, and one teaspoonful butter. 1 teaspoonful nutmeg and cinnamon mixed. " essence bitter almond (for the meringue). From Common Sense in the Household, 1871, page 384. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apple or Blackberry Jelly |
Prepare nice, tart, juicy apples as in general directions, using three quarters of a pint of sugar to a pint of juice. Prepare blackberry jelly according to general directions for berries. From Buckeye Cookery and Practical Housekeeping, 1877, page 159. | |
| The Dixie Cook-Book (1883) | Apple or Blackberry Jelly |
Prepare nice, tart, juicy apples as in general directions, using three quarters of a pint of sugar to a pint of juice. Prepare blackberry jelly according to general ... From The Dixie Cook-Book, 1883, page 186. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple or Quince Jelly |
Pare, quarter and core the apples; put them in a saucepan with enough water to cover them; boil five minutes; put them in a bag, and drain until the next day. To one of ... From Mrs. Owen's Illinois Cook Book, 1871, page 337. | |
| The National Cookery Book (1876) | Apple Pudding |
Pare, core and stew six large apples. When cold, add three well-beaten eggs, the rind and juice of a lemon, add sugar to your taste. Bake it in a single crust. From The National Cookery Book, 1876, page 211. | |
| Housekeeping in Old Virginia (1879) | Apple Pudding |
Boil and strain twelve apples as for sauce. Stir in one-quarter pound butter, and the same of sugar. When cold, add four eggs, well beaten. Pour into a baking-dish ... From Housekeeping in Old Virginia, 1879, page 384. | |
| Housekeeping in Old Virginia (1879) | Apple Pudding |
1 quart chopped apples. 1 pint flour. 1 pint new milk. Bake quickly after mixing, and eat with sauce. — Miss E. T. From Housekeeping in Old Virginia, 1879, page 384. | |
| Aunt Babette's Cook Book (1889) | Apple Pudding |
(No. 1.) Pare four or five large tart apples and cut. off the top of each apple to use as a cover. Now scrape out all the inside, being careful not to break the apples; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 264. | |
| Aunt Babette's Cook Book (1889) | Apple Pudding |
( No. 2. ) Line a deep pudding dish with a piecrust, fill with stewed apples and sweeten with sugar to taste; add a little cinnamon, a few flakes of butter and some ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 264. | |
| Aunt Babette's Cook Book (1889) | Apple Pudding |
Pare the apples and cut off the tops carefully, so as to be able to use them as covers to the apples. Now scrape out the inside with a knife, being careful not to break ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 536. | |
| The International Cook Book (1906) | Apple Pudding |
504. MUTTON BROTH After procuring one and a half pounds neck of mutton, remove all the bones and cut the meat into small dice-like pieces. Cut a small red carrot, one ... From The International Cook Book, 1906, page 159. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Apple Pudding |
Mix baking powder biscuit mixture using 1 c ground oatmeal and Add 1 c thinly sliced apple and 3 tbsp sugar or 2 tbsp honey. Bake in squares or triangles and serve" with ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 25. | |
| The White House Cook Book (1887) | Apple Pudding, Baked |
STIR two tablespoonfuls of butter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon and ... From The White House Cook Book, 1887, page 424. | |
| The Picayune Creole Cook Book (1901) | Apple Sherbet |
Sorbet auw Pommes, 1% Pints of Apple Juice. Pare, core and quarter about twelve apples and cook till very tender. Put the sugar and water to boil, add the apples, and ... From The Picayune Creole Cook Book, 1901, page 329. | |
| The Woman Suffrage Cook Book (1886) | Apple Snow Pudding |
Make a custard of one pint rich milk, two tablespoonfuls cornstarch, yolks of two eggs, two tablespoonfuls of sugar and a little salt. Flavor with vanilla when nearly ... From The Woman Suffrage Cook Book, 1886, page 70. | |
| Aunt Babette's Cook Book (1889) | Apple Suet Pudding |
Soak half a loaf of bread, shave a cupful of suet very fine and cut up some tart apples in thin slices. Add sugar, raisins, cinnamon, about a handful of pounded almonds ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 265. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Apple Tapioca Pudding |
One large cupful of tapioca, three pints of water, one cupful one of salt, one of essence of lemon, three pints of pared and quartered apples. Wash the tapioca and soak ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 268. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Apple Tapioca Pudding |
Pick over and wash three quarters of a cup of pearl tapioca. Pour one quart of boiling water over it, and cook in the double boiler till transparent; stir often, and add ... From Mrs. Lincoln's Boston Cook Book, 1884, page 359. | |
| The White House Cook Book (1887) | Apple Tapioca Pudding |
PUT one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hours where it will be quite warm, but not cook; ... From The White House Cook Book, 1887, page 426. | |
| Aunt Babette's Cook Book (1889) | Apple Tapioca Pudding |
Pour three cups of lukewarm water over one cup of tapioca, and soak over night, or soak in the morning, so as to have your pudding for five o'clock dinner. Pare and core ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 265. | |
| The Creole Cookery Book (1885) | Apple Trifle |
. Scald as many apples as will make, when pulped, a thick layer at the bottom of a dish; mix the rind of 4a lemon, grated fine, and as much sugar as will sweeten to the ... From The Creole Cookery Book, 1885, page 179. | |
| The White House Cook Book (1887) | Apple Trifle |
PEEL, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince peel, sufficient water to cover the bottom of the ... From The White House Cook Book, 1887, page 393. | |
| Mrs. Owen's Illinois Cook Book (1871) | Apple Trifle, |
Ten good-sized apples, The rind of half a lemon, Six ounces of pounded sugar, Half-pint milk, Half-pint cream, Whipped cream. core, and cut the apples into thin slices, ... From Mrs. Owen's Illinois Cook Book, 1871, page 182. | |
| La Cuisine Creole (1885) | Apple Trifle—a Supper Dish |
Make a marmalade by stewing tart apples in sugar, seasoned with lemon. Lay it when cold in a deep glass dish, pour over it a boiled custard made of two eggs, half a pint ... From La Cuisine Creole, 1885, page 180. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Apple-butter Pudding |
Six eggs, whites and yolks beaten separately, one of butter, sugar and applebutter beaten with the yolks; stir in the beaten one in plain or puff crust. From Mrs. Porter's New Southern Cookery Book, 1871, page 331. | |
| Gulf City Cook Book (1878) | Apple-float |
A quart of stewed apples mashed fine and passed through a fine sieve, sweetened with white sugar to the taste, flavored with vanilla or lemon—grating the rind in the ... From Gulf City Cook Book, 1878, page 200. | |
| Gulf City Cook Book (1878) | APPLE-PUDDING.— |
Peel and core eight or nine of medium size; put them into a stew-pan, with half a tumbler of water, a wineglass of wine, a heaped of sugar, a little cinnamon, mace, and ... From Gulf City Cook Book, 1878, page 178. | |
| The Appledore Cook Book (1872) | Appledore Pudding |
Butter a pudding-dish and line it with stale cake it within inches of the top with blueberries, blackberries, or currants. To one quart of blueberries or blackberries ... From The Appledore Cook Book, 1872, page 151. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Apples in Jelly |
Pare and core small-sized apples without cutting open; then put them, with some lemons, in water to cover, let boil slowly, until tender, and take out carefully, without ... From Buckeye Cookery and Practical Housekeeping, 1877, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Apricot and "Wine Jelly |
}4 box gelatine or 1 cup boiling water 2 tablespoons granulated 1 cup apricot juice gelatine 1 cup wine }^ cup cold water 1 cup sugar 1 tablespoon lemon juice Garnish ... From The Boston Cooking-School Cook Book, 1896, page 489. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apricot Bavarian Cream |
i pint-can or one pint fresh apricots ^ pint of cold water Cover the gelatine with the water and let soak a half-hour. the apricots through a colander; if fresh, first stew and sweeten From Mrs. Rorer's Philadelphia Cook Book, 1886, page 429. | |
| Aunt Babette's Cook Book (1889) | Apricot Ice |
Pare and grate two dozen apricots, and blanch a few of the kernels. Then pound them and add to the grated fruit. Pour a pint of water over them, adding the juice of a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 427. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Apricot Ice Cream |
One quart of cream, one generous pint of canned one pint of sugar, the yolks of three eggs, one pint of water. Boil the sugar and water together twenty minutes. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 298. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apricot Ice Cream |
i quart of apricots or one pint-can Put half the cream on to boil in a farina boiler; when hot, add the sugar and stir until dissolved. add the remaining half of the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 461. | |
| The Picayune Creole Cook Book (1901) | Apricot Ice Cream |
Créme Glacée auz Abricote. ound of Sugar. 1 Quart of Apricots or 1 Pint Can. Prepare thd cream as in recipe Ice Cream (see recipe), and let cool for half an hour. Pare ... From The Picayune Creole Cook Book, 1901, page 324. | |
| The Picayune Creole Cook Book (1901) | Apricot Jelly |
Gelée d’Abricots. To Every Pint of Fruit Juice 1 Pound of Sugar. Choose apricots that are just ripe, and no more. Pare and cut in two, and take out the stones. Boil the ... From The Picayune Creole Cook Book, 1901, page 341. | |
| The Picayune Creole Cook Book (1901) | Apricot Sherbet |
Borbet aug Abricots. % Pint of Apricot Juice, 1 Pound of Sugar. 1 Quart of Water. Put the sugar and water to boil. Wash about one dozen apricots, pare, press them ... From The Picayune Creole Cook Book, 1901, page 329. | |
| The Boston Cooking-School Cook Book (1896) | Apricot Sorbet |
1 can apricots J4 cup wine 1 cup sugar ^ cup lemon juice 1 pint cream Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. ... From The Boston Cooking-School Cook Book, 1896, page 508. | |
| Aunt Sammy's Radio Recipes (1927) | Apricot Whip |
^2 pound dried apricots. M cup sugar. Wash the apricots through several waters imtil thoroughly clean. Place in a bowl with the water to soak over night. In the morning ... From Aunt Sammy's Radio Recipes, 1927, page 56. | |
| The Cook's Own Book (1832) | Apricots, Charlotte |
OF. Choose twenty-four fine, plump, but not too divide them eight parts, toss them up in a quarter of a pound of fine sugar, and two ounces of warm in the meantime line ... From The Cook's Own Book, 1832, page 52. | |
| Buckeye Cookery and Practical Housekeeping (1877) | AprpLe MERINGUE Pr |
Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg, (or stew lemon peel with them for flavor), fill crust and bake till done; spread ... From Buckeye Cookery and Practical Housekeeping, 1877, page 188. | |
| Directions for Cookery, in Its Various Branches (1837) | Arrow Root Jelly.—mix |
three table-spoonfuls of arrow root powder in a tea-cup quite smooth; it, and let it stand a quarter of an hour. Put the yellow peel of a lemon into a skillet with a ... From Directions for Cookery, in Its Various Branches, 1837, page 411. | |
| Housekeeping in Old Virginia (1879) | Arrow-root Blanc-mange |
Boil in a saucepan (tightly covered) one quart milk and a piece of vanilla bean. Stir into half a pint cream, a teacup CHOCOLATE MANGE CHARLOTTE KUSSE. 423 arrow-root, ... From Housekeeping in Old Virginia, 1879, page 430. | |
| The American Frugal Housewife (1829) | Arrow-root Jelly |
Put about a pint of water in a skillet to; slir up a spoonful cf arrow-root powder in a cup of water; pour it into the skillet while tlie water is boiling; let them boil ... From The American Frugal Housewife, 1829, page 39. | |
| Gulf City Cook Book (1878) | Arrow-root Jelly |
Put into one pint of boiling water two table-spoonfuls of arrow-root previously dissolved in a little water; boil a few After taking from the fire, pour in a wine-glass ... From Gulf City Cook Book, 1878, page 254. | |
| The Good Housekeeper (1841) | Arrow-root Jelly, | |
Steep for some hours, in two table-spoonfuls of water, the peel of a lemon, and three or four bitter almonds pounded; strain, and mix it with three table-spoonfuls of ... From The Good Housekeeper, 1841, page 94. | |
| The Good Housekeeper (1841) | Arrow-root Pudding |
From a quart of new milk take a small teacupful, and mix it with two large spoonfuls of arrow-root. Boil the remainder of the milk, and stir it amongst the arrow-root; ... From The Good Housekeeper, 1841, page 78. | |
| Housekeeping in Old Virginia (1879) | Arrow-root Pudding |
Boil a quart of milk and make it into a thick batter with arrow-root. Add the yolks of six eggs, half a pound of sugar, one-quarter of a pound of butter, half a nutmeg, ... From Housekeeping in Old Virginia, 1879, page 397. | |
| Common Sense in the Household (1871) | Arrowroot Blanc-mange |
»J« 1 cupful boiling milk. 2 dessertspoonfuls arrowroot, rubbed in 2 teaspoonfuls white sugar. "Vanilla or other essence. Boil until it thickens well, stirring all the ... From Common Sense in the Household, 1871, page 511. | |
| Common Sense in the Household (1871) | Arrowroot Custard |
(iVice.) 2 cups of boiling milk. 3 heapiug teaspoonfuls arrowroot, wet up witli a little cold milk, 2 tablespoonfuls white sugar, beaten with the egg. 1 egg, very well ... From Common Sense in the Household, 1871, page 514. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Arrowroot Custard |
~ 2 tablespoons arrowroot; mix arrowroot and sugar; add to scalded milk, and cook three minutes. Beat egg yolks; add salt; pour milk mixture on to eggs; return to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 227. | |
| Common Sense in the Household (1871) | Arrowroot Jelly |
(2^lain). ^J* 1 cup hoiling water. 2 heaping teaspoonfuls of best Bermuda arrowi'oot. 1 teaspoonful lemon juice. • 2 teaspoonfuls of white sugar. Wet the arrowroot in a ... From Common Sense in the Household, 1871, page 510. | |
| The Creole Cookery Book (1885) | Arrowroot Jelly |
To 1 dessertspoonful of arrowroot add as much cold water as will make it into a soft paste; then pour on 4 pint of boiling water; stir it briskly for a few minutes, when ... From The Creole Cookery Book, 1885, page 182. | |
| The Southern Cookbook (1912) | Arrowroot Jelly |
Of this beware of having the wrong sort, for it has been counterfeited with bad effect. Mix a large of the powder with a teacupful of cold water by degrees, and quite ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 103. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Arrowroot Pudding |
Mix a table-spoonful of arrowroot in two of cold milk, pour it into a pint of boiling milk in which have dissolved a teacupful of white gugar, stir it constantly, add a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 107. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Arrowroot Pudding |
BoiL one quart of milk, and stir into it four heaping tablespoonsful of arrowroot dissolved in a little milk, mixed with four well-beaten two of; eat with cream and This ... From Mrs. Porter's New Southern Cookery Book, 1871, page 326. | |
| The Creole Cookery Book (1885) | Arrowroot Pudding |
Boil 1 quart of milk and make it into a thin batter with arrowroot; add 6 eggs, 4 lb. of butter, the same of sugar, 4 a nutmeg and a little grated lemon peel; put a nice ... From The Creole Cookery Book, 1885, page 197. | |
| The White House Cook Book (1887) | Arrowroot Wine Jelly |
ONE cupiul of boiling water, one scant tablespoonful of arrowroot, mixed with a little cold water, one tablespoonful of sugar, a pinch of salt, one tablespoonful of ... From The White House Cook Book, 1887, page 556. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Aspic Jelly |
i pound of uncooked beef A knuckle of veal i slice of turnip slice of parsnip A stalk of celery 1 blade of mace 3 whole allspice A chip of lemon rind i tablespoon ful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 483. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Aspic Jelly |
2 quarts consomme | cup hot water Boil consomme with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 156. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Aspic Jelly for Sandwiches |
Soak one box (two ounces) of gelatine in one cup of cold chicken liquor until thoroughly softened. Add to three cups of chicken stock, seasoned with vegetables and sweet ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 189. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Augusta Pudding |
Nine tablespoonsful of flour, ten eggs and one quart of milk; boil the milk; it over the; let it stand till it is cool, and then jDut in the eggs, which have been beaten ... From Mrs. Porter's New Southern Cookery Book, 1871, page 326. | |
| The Creole Cookery Book (1885) | Aunt Mary’s Pudding |
One Ib. of stoned raisins; currants nicely washed, suet finely minced, bread and apples grated, and brown sugar, + Ib. of each; 4 well beaten eggs, a teaspoonful of ... From The Creole Cookery Book, 1885, page 203. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baba Pudding |
^ cup of raisins yz yeast cake or a half- ^ pound of mixed candied cup of yeast French fruit y<z cup of chopped citron From Mrs. Rorer's Philadelphia Cook Book, 1886, page 405. | |
| The Southern Cookbook (1912) | Baked Almond Pudding |
Beat five ounces of almonds, four or five bitter ditto, with a little wine, yolks of six eggs, peel of two lemons grated, six ounces of butter, nearly a quart of cream, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 56. | |
| Gulf City Cook Book (1878) | Baked Almond-pudding |
Blanch one pound of almonds; beat them in a mortar to a smooth paste, with two tea-spoonfuls of rose-water; add one gill of wine, one gill of cream thickened with one ... From Gulf City Cook Book, 1878, page 177. | |
| The Virginia House-Wife (1824) | Baked Apple Pudding |
Take well-flavoured apples, bake, but don’t burn them; rub them through a sieve, take one pound of the apples, so prepared, mix with it, while hot, half a pound of ... From The Virginia House-Wife, 1824, page 168. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Baked Apple Pudding |
A pint of stewed apple. Haifa pint of cream, or two ounces of butter. A quarter of a pound of powdered sugar. A nutmeg, grated. «A tea-spoonful of grated lemon-peel. ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 35. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Baked Apple Pudding |
Take about six grated apples, half a pound of sugar, a quarter of a pound of butter rubbed to a cream, the rind of two lemons and the juice of one. Stir this all ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 104. | |
| Common Sense in the Household (1871) | Baked Apple Pudding |
6 large firm pippins (grated). 4 eggs—whites and yolks separate. Juice of one lemon, and half the peel. Beat butter and sugar to a cream, stir in the yolks, the lemon, ... From Common Sense in the Household, 1871, page 384. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Baked Apple Pudding |
Fill a threequart earthen dish with pared and quartered Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one table-spoonful of butter, and half a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 269. | |
| The Creole Cookery Book (1885) | Baked Apple Pudding |
A pint of stewed apples, which must be done in as little water as possible, and not long enough for the pieces to break and lose their shape; when cold, mix them with} ... From The Creole Cookery Book, 1885, page 200. | |
| Mrs. Hale's New Cook Book (1857) | Baked Apple Puddmg, or Custard.—Weigh |
lb. of gof)d boiling apples pared and cored, and stew them to a perfectly smooth marmalade, with 6 oz. of sugar, and a spoonful or two of water; that they may not stick ... From Mrs. Hale's New Cook Book, 1857, page 332. | |
| The Creole Cookery Book (1885) | Baked Arrowroot Pudding |
One quart of milk, 2 large tablespoonfuls of butter, same of rose water, the yolks of 8 eggs, 4 lb. of sugar, and 1 stick of cinnamon; boil the milk and cinnamon ... From The Creole Cookery Book, 1885, page 208. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Baked Batter Pudding |
Use the same directions and quantities as given in the boiled pudding, and when you have it mixed as directed, and have a hot oven, pour pudding in baking pan and bake brown. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 73. | |
| The Creole Cookery Book (1885) | Baked Batter Pudding |
One quart of milk, 1 teaspoonful of salt, 6 eggs beaten separately and very light, 9 tablespoonfuls of flour, stirred in gradually while the milk: is poiling hot; bake 4 ... From The Creole Cookery Book, 1885, page 209. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Caramel Custard |
4 tablespoons caramel sirup. yi teaspoon salt. Heat the milk slightly with the sugar, salt, and caramel. Be sure the caramel is entirely dissolved before this mixture is ... From Aunt Sammy's Radio Recipes, 1927, page 60. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Caramel Custard No |
; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and From Lowney's Cook Book, Illustrated in Colors, 1907, page 229. | |
| Directions for Cookery, in Its Various Branches (1837) | Baked Cocoa-nut Custard.—grate |
cocoa-nut as will weigh half a pound. Mix half a pound of powdered white sugar with the milk of the cocoa-nut, or with a pint of cream; adding two table-spoonfuls of ... From Directions for Cookery, in Its Various Branches, 1837, page 319. | |
| The White House Cook Book (1887) | Baked Cocoanut Custard |
GRATE as much cocoanut as will weigh a pound. Mix half a pound of powdered white sugar with the milk of the cocoanut, or with a pint of cream, adding two tablespoonfuls ... From The White House Cook Book, 1887, page 382. | |
| Manual for Army Cooks (1896) | Baked Cornstarch Pudding |
1 quart sweet milk. 4 tablespoonfuls sugar. 3 tablespoonfuls cornstarch. 1 teaspoonful ground cinnamon. 2 or 3 eggs, beaten light. Pinch of salt. Dissolve the cornstarch ... From Manual for Army Cooks, 1896, page 179. | |
| The White House Cook Book (1887) | Baked Cranberry Pudding |
POUR boiling water on a pint of bread crumbs; melt a tablespoonful of butter and stir in. When the bread is softened, add two eggs and beat thoroughly with the bread. ... From The White House Cook Book, 1887, page 436. | |
| The Good Housekeeper (1841) | Baked Custard |
Boil a pint of cream with mace and cinnamon, or peach leaves; when cold add three eggs, well beaten, a little rose-water and nutmeg; sweeten to your taste, and bakein china cups. From The Good Housekeeper, 1841, page 96. | |
| Housekeeping in Old Virginia (1879) | Baked Custard |
Boil a quart or three pints of cream, or rich milk, with cinnamon, and three dozen beaten peach kernels, tied in a piece of muslin, or you may substitute some other ... From Housekeeping in Old Virginia, 1879, page 433. | |
| The Creole Cookery Book (1885) | Baked Custard |
Boil 3 pints of rich milk with vanilla, and let it cool; beat the yolks of 14 eggs and the whites of 4; sweeten the milk and eggs; fill the custard cups and set them in ... From The Creole Cookery Book, 1885, page 178. | |
| The Creole Cookery Book (1885) | Baked Custard |
Mix a quart of milk with 8 well beaten eggs; strain the mixture, and add to it 5 or 6 spoonfuls of beaten sugar, a pinch of salt, with a small piece of gelatine; pour ... From The Creole Cookery Book, 1885, page 186. | |
| The White House Cook Book (1887) | Baked Custard |
BEAT five fresh eggs, the whites and yolks separately, the yolks with half a cup of sugar, the whites to a stiff froth; then stir them gradually into a quart of sweet ... From The White House Cook Book, 1887, page 379. | |
| The Boston Cooking-School Cook Book (1896) | Baked Custard |
4 cups scalded milk }4 cup sugar 4 to 6 eggs ^ teaspoon salt •p^ Few gratings nutmeg Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in ... From The Boston Cooking-School Cook Book, 1896, page 482. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Custard |
One egg beaten light, a scant pint of milk, two teaspoons of sugar. Pour in a small buttered pan, grate nutmeg over the top, set in a larger pan of boiling water, and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 192. | |
| Housekeeping in Old Virginia (1879) | Baked Custard, Creams, Etc |
Jelly made of the feet of calves, hogs, etc., is more troublesome, but is also considered more nutritious than jelly made of gelatine. It is very desirable, for country ... From Housekeeping in Old Virginia, 1879, page 425. | |
| Mrs. Owen's Illinois Cook Book (1871) | Baked Fruit Pudding |
One coffeecupful raisins, chopped tine, Four apples, chopped fine, One coffeecupful sugar, One coffeecupful Half coffeecupful Nutmeg to taste. To be eaten with butter and sugar From Mrs. Owen's Illinois Cook Book, 1871, page 284. | |
| The Southern Cookbook (1912) | Baked Gooseberry Pudding |
Stew gooseberries in a jar over a hot hearth, or in a saucepan of water, till they will pulp. of the juice pressed through a sieve, and beat it three yolks and whites of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 56. | |
| Manual for Army Cooks (1896) | Baked Hoxiny Pudding |
1 cup boiled hominy (cold). 1 large teaspoonful butter,meIted. 2 cups sweet milk. 1 teaspoonful white sugar. 3 eggs, whites and yolks beaten separately, whites to a ... From Manual for Army Cooks, 1896, page 183. | |
| The White House Cook Book (1887) | Baked Huckleberry Pudding |
ONE quart of ripe fresh huckleberries or blueberries, half a teaspoonful of mace or nutmeg, three eggs," well beaten, separately, two cupfuls of sugar, one tablespoonful ... From The White House Cook Book, 1887, page 447. | |
| Dainty Desserts for Dainty People (c. 1910s) | Baked Ice Cream |
Whites of six eggs. Thin sheet sponge cake. 6 tablespoonfuls powdered sugar i teaspoonful vanilla. 2 quarts vanilla Philadelphia brick ice cream. Beat whites of eggs ... From Dainty Desserts for Dainty People, c. 1910s, page 28. | |
| The Virginia House-Wife (1824) | Baked Indian Meal Pudding |
Boil one quart of milk, mix in it two gills and a half of corn meal very smoothly, seven eggs well beaten, a gill of molasses, and a good piece of butter; bake it two hours. From The Virginia House-Wife, 1824, page 169. | |
| The American Frugal Housewife (1829) | Baked Indian Pudding |
Indian pudding is good baked. Scald a quart of mlik (skimmed do,) and in seven table spoonv fuls of sifted Indian meal, a tea-spoonful of a tea* cupful of molasses, and ... From The American Frugal Housewife, 1829, page 69. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Baked Indian Pudding |
Boil a quart of milk, stir into it gradually three gills of Indian meal and half a pint of molasses, and let it cool. Butter a high brown earthen pan, put into it a half ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 110. | |
| Presbyterian Cook Book (1873) | Baked Indian Pudding |
Boil one pint of milk; while boiling, stir in one large teacupful of Indian meal; cool a little, and add three eggs, well ot cold; one; one half cup sugar; one half cup ... From Presbyterian Cook Book, 1873, page 75. | |
| The National Cookery Book (1876) | Baked Indian Pudding |
Scald a pint of Indian meal with a pint of boiling water, and then add a pint of boiling milk. Stir in one cupful of butter, two tablespoonfuls of wheat flour, four ... From The National Cookery Book, 1876, page 203. | |
| Housekeeping in Old Virginia (1879) | Baked Indian Pudding |
Take nearly one pint sifted meal and make into a mush. Pour over it one quart of boiled sweet milk. Add one gill of molasses, one gill of sugar, six eggs beaten ... From Housekeeping in Old Virginia, 1879, page 407. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Indian Pudding |
J cup corn meal J cup molasses few grains ginger Scald one pint of milk with corn meal and cook twenty minutes; add and rest of Pour into deep earthen dish and bake, set ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 257. | |
| Mary Elizabeth's War Time Recipes (1918) | Baked Indian Pudding |
2 cups boiling water 8 cups hot milk YQ cup molasses 384 cup cornmeal 1 teaspoon powdered ginger YQ teaspoon cinnamon YY teaspoon nutmeg 1 egg Add the salt to the ... From Mary Elizabeth's War Time Recipes, 1918, page 179. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Indian Pudding |
3^ cup corn meaJ. }/2 cup molasses. 1 teaspoon ginger. Cook milk and meal in a double boiler 20 minutes; add the molasses, salt, and ginger; pour into a buttered pudding ... From Aunt Sammy's Radio Recipes, 1927, page 62. | |
| The White House Cook Book (1887) | BAKED LEMON PUDDING. |
Ingredients.— One quart of milk, two cupfuls of bread crumbs, four eggs, whites and yolks beaten separately, butter the size of an egg, one cupful of white sugar, one ... From The White House Cook Book, 1887, page 437. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Baked or Steamed Custard |
1 quart milk. 6 tablespoonfuls sugar. 6 eggs. 1 saltspoonful salt. ‘Scald the milk. Beat the eggs; add the sugar and salt, then the scalded milk. Strain, add a little ... From Mrs. Lincoln's Boston Cook Book, 1884, page 370. | |
| Rumford Complete Cook Book (1908) | Baked Orange Pudding |
i/£ cup sugar. The grated rind and strained 2 tablespoons bread juice of 1 orange, 1 egg. Beat the egg thoroughly and add the orange and sugar; scald the milk and pour ... From Rumford Complete Cook Book, 1908, page 117. | |
| Common Sense in the Household (1871) | Baked Plum Pudding |
1^ lb. of flour. lb. raisins seeded, ci;t in two, and dredged with flour. ^ lb, suet, freed from strings and powdered. 2 oz. citron, shred fine. Nutmeg, cinnamon, and ... From Common Sense in the Household, 1871, page 405. | |
| The White House Cook Book (1887) | Baked Plum Pudding |
IT WILL be found best to prepare the ingredients the day before and cover closely. Grate a loaf of stale bread, or enough for a pint of crumbs; boil one quart of milk, ... From The White House Cook Book, 1887, page 435. | |
| Manual for Army Cooks (1896) | Baked Puimpkin Pudding |
1 quart molasses (not sirup). 4 tablespoonfuls brown sugar. I quart sweet milk. I quart stewed pumpkin. 4 tablespoonfuls ground 6 eggs, yolks and whites ginger. beaten ... From Manual for Army Cooks, 1896, page 183. | |
| Larkin Housewives' Cook Book (1915) | Baked Rhubarb Pudding |
fresh rhubarb. Do not remove the skin, cut in oneinch until you have Put a pudding dish with four or five sHces of buttered bread cut in cubes and one cup twenty in ... From Larkin Housewives' Cook Book, 1915, page 92. | |
| The Jewish Manual (1846) | Baked Suet Pudding |
Mix one pint of water, six ounces of flour, three of shred suet, and two or three beaten eges; sweeten to taste. Add raisins or currants if approved, and bake in a brick oven. From The Jewish Manual, 1846, page 166. | |
| La Cuisine Creole (1885) | Baked Suet Pudding. Economical and Wholesome |
To a pound of flour, add by degrees six ounces of finely chopped suet, four eggs, together with as much milk as will make a firm batter. Beat all together hard, until ... From La Cuisine Creole, 1885, page 206. | |
| The Appledore Cook Book (1872) | Baked Tapioca Pudding |
Prepare the tapioca as before directed, allowing o^e. pint more of milk for the same quantity of. tapioca. together one.cup of sugar and four eggs; stir this into the ... From The Appledore Cook Book, 1872, page 110. | |
| Larkin Housewives' Cook Book (1915) | Baked Tapioca Pudding |
Wash and soak three-fourths cup tapioca in two cups milk or for several When ready to bake add another two cups one-third cup sugar, one pinch and teaspoon nutmeg or any ... From Larkin Housewives' Cook Book, 1915, page 93. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Vanilla Custard |
i teaspoon vanilla Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mould, or small ones, set in a pan of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 228. | |
| The National Cookery Book (1876) | Bakep InpIAN PuDDING |
Boil a quart of milk; stir in three gills of Indian meal and nearly half a pint of molasses, and let it cool. Butter a deep earthen pan; put in a quarter of a pound of ... From The National Cookery Book, 1876, page 203. | |
| Mrs. Hale's New Cook Book (1857) | Baled Batter Pudding.—Beat |
separately yolks and wh'tes of three eggs; mi.x three table-spoonsful of flour w'ith half pint of milk, a small piece of butter and some salt; stir in the eggs. Bake in ... From Mrs. Hale's New Cook Book, 1857, page 330. | |
| The Appledore Cook Book (1872) | Baltimore Pudding |
One cup of molasses, one of milk, one of chopped suet, one of chopped raisins, three and a half of flour, one tea-, spoonful of saleratus, one tablespoonful of cinnamon, ... From The Appledore Cook Book, 1872, page 145. | |
| The White House Cook Book (1887) | Banana Cream |
AFTER peeling the bananas, mash them with an iron or wooden spoon; allow equal quantities of bananas and sweet cream; to one quart of the mixture, allow one-quarter of a ... From The White House Cook Book, 1887, page 388. | |
| Three Jell-O Booklets (1910s-1920s) | Banana Cream |
Peel and mash five large bananas, add five teaspoonfuls of sugar and rub to a smooth paste, then add one cup of cream, beaten to a stiff froth. Dissolve one package of ... From Three Jell-O Booklets, 1910s-1920s, page 5. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Banana Ice Cream |
6 large red or eight lady fingers YI pound of sugar Pare and mash the bananas. Put one pint of the cream on to in a hot, add the until dissolved, and stand aside to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 461. | |
| The Boston Cooking-School Cook Book (1896) | Banana Ice Cream |
1 quart cream 1% tablespoons lemon juice 4 bananas 1 cup sugar A few grains salt Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then freeze. From The Boston Cooking-School Cook Book, 1896, page 519. | |
| The Picayune Creole Cook Book (1901) | Banana Ice Cream |
Oréme Glacée auz Bananes, 6 Large Bananas. Peel the bananas and slice and mash them. Boil the milk, and add the sugar, stirring till well dissolved. Then add the yolks ... From The Picayune Creole Cook Book, 1901, page 324. | |
| The International Cook Book (1906) | Banana Ice Cream |
2437. CHICKEN, HOLLANDAISE Neatly draw a very small, tender fowl, tear off the skin, detach the legs, then remove all the meat from the body and legs, and cut the meat ... From The International Cook Book, 1906, page 754. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Banana Meringue |
Place in a baking dish bananas peeled, scraped and cut in quarters, cutting first lengthwise, then across. Pour over them lemon and pineapple juice, one part lemon to ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 170. | |
| The White House Cook Book (1887) | Banana Pudding |
CUT sponge cake in slices, and, in a glass dish, put alternately a layer of cake and a layer of bananas sliced. Make a soft custard, flavor with a little wine, and pour ... From The White House Cook Book, 1887, page 450. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Banana Pudding |
One box of gelatine, one pint of cream, one quart of milk, two cups of sugar, five bananas. Dissolve gelatine in a cup of water, add sugar to the milk and let it scald, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 100. | |
| The Boston Cooking-School Cook Book (1896) | Bangor Pudding |
^K c"Ps cracker crumbs % cup molasses Boiling water 1 ^^^ 2 cups milk 1 cup raisins Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, ... From The Boston Cooking-School Cook Book, 1896, page 462. | |
| The Cook's Own Book (1832) | Barberry Ice Water |
Mix one spoonful of barberry jam with die juice of a lemon, a pint of water, and a little cochineal; pass it through a sieve and freeze it; take care that it is thick ... From The Cook's Own Book, 1832, page 306. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Barberry Jelly |
The barberries need not be stripped from the stems. Put the fruit in a kettle with water enough to come just to the top of the fruit, and boil until thoroughly cooked. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 344. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Barberry Jelly |
Use two quarts of for every quarts of barberries and just enough water to keep burning. From Lowney's Cook Book, Illustrated in Colors, 1907, page 351. | |
| The New England Cook Book (1905) | Barberry Jelly.—Pick the |
berries the stalks, mash them, and boil fifteen minutes. Squeeze through a jellybag; allow a pound of white sugar to a pound of juice; melt the sugar in the juice, and ... From The New England Cook Book, 1905, page 261. | |
| The Jewish Manual (1846) | Barley Jelly |
Boil in an iron saucepan, one tea-cup full of pearl barley, with one quart of cold water, pour off the water when it boils, and add another quart, let it simmer very ... From The Jewish Manual, 1846, page 206. | |
| La Cuisine Creole (1885) | Barley or Sage Cream for Invalids |
Wash the sage or barley clean; take a cup of either; put it on the fire with water to cover it; boil it gently until it is soft. While boiling, put in a stick of cinna¬ ... From La Cuisine Creole, 1885, page 188. | |
| Foods That Will Win the War and How to Cook Them (1918) | Barley Pudding |
- eups milk $ cup barley meal 4 teaspoon ginger Scald the milk, pour this on the meal and cook in doubie boiler one-half hour; add molasses, and ginger. From Foods That Will Win the War and How to Cook Them, 1918, page 32. | |
| Housekeeping in Old Virginia (1879) | Baspberry Ice |
Three quarts juice, one quart water. Sweeten heavily, and after putting in the freezer add the whites of six eggs beaten very light. The same recipe will answer for ... From Housekeeping in Old Virginia, 1879, page 449. | |
| Presbyterian Cook Book (1873) | Battee Fruit Pudding |
Butter thickly a pudding dish that will hold a pint and one it nearly full of good baking cut up fine. Pour over them a batter made with four tablespoonsful of flour, ... From Presbyterian Cook Book, 1873, page 79. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Batter and Fruit Pudding |
One pint of milk, one pint of flour, four eggs, one tablespoonful of butter, one teaspoonful of salt, one pint of fruit, pared and quartered, (apples or peaches are the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 270. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Batter Pudding |
Six eggs. Eight table-spoonfuls of sifted flour. One quart of milk. A salt-spoonful of salt. flour, gradually, into the milk, carefully dissolving all the lumps. Beat ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 40. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Batter Pudding |
is made by pouring the batter a of pippins, pared, cored, and sweetened, either whole or cut in pieces. Bake it, and eat it with butter and sugar. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 40. | |
| The Good Housekeeper (1841) | Batter Pudding |
Take six ounces of fine flour, a little salt, and three eggs; beat up well with a little milk, added by degrees till the batter is quite smooth; make it the thickness of ... From The Good Housekeeper, 1841, page 80. | |
| The Jewish Manual (1846) | Batter Pudding |
Stir in three ounces of flour, four beaten egos, and one pint of milk, sweeten to taste, and mix to a smooth batter about the thickness of good cream, and boil in a buttered basin. From The Jewish Manual, 1846, page 164. | |
| Mrs. Owen's Illinois Cook Book (1871) | Batter Pudding |
Nine eggs, Ten tablespoonsful found Pudding9 (Steamboat.) white sugar and three-quarters of a butter, beat together; add eggs, continue beating; add of flour; then add ... From Mrs. Owen's Illinois Cook Book, 1871, page 263. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Batter Pudding |
Five eggs; beat yelks and whites separately, very light, six tablespoonfuls of flour to one pint of milk, one teaspoonful of sift flour three times, pour half of the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 72. | |
| La Cuisine Creole (1885) | Batter Pudding |
One quart of milk, six eggs beaten separately, and seven tablespoonfuls of flour. Boil the milk, stir in the eggs and flour, while the milk is nearly hot enough to boil; ... From La Cuisine Creole, 1885, page 182. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Batter Pudding |
Add the salt to the flour and it. eggs,, yolks and whites together, until creamy: add to the milk. Add gradually to the flour, beating all the Now strain through a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 403. | |
| Camp Cookery (1910) | Batter Pudding |
Yz pint Beat flour and milk into a smooth batter. add the eggs, beaten light. all well together, adding the in tiny lumps. Dip a bag hot dredge it pour the tie up ... From Camp Cookery, 1910, page 160. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Batter Pudding with Cherries |
i tablespoonful of melted butter i pint of stoned cherries Beat the eggs, whites and yolks together, until light; add the milk, then the flour, and beat until smooth; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 404. | |
| The White House Cook Book (1887) | Batter Pudding, Baked |
FOUR eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking powder, two cupf uls of sifted flour. Put the ... From The White House Cook Book, 1887, page 428. | |
| Common Sense in the Household (1871) | Batter Pudding. ^ |
2 even cups flour. 1 pinch of soda. in a three-quarters of an Serve in the pudding-dish as soon as it is drawn from the oven, and eat with rich sauce. Or You may boil it ... From Common Sense in the Household, 1871, page 398. | |
| Common Sense in the Household (1871) | Bavarian Cream |
( Very fine). 1 quart sweet cream. Yolks only of four eggs. ^ oz. of gelatine or isinglass. 1 cup (small) of sugar. 2 teaspoonfuls vanilla or bitter almond extract. Soak ... From Common Sense in the Household, 1871, page 428. | |
| Housekeeping in Old Virginia (1879) | Bavarian Cream |
Sweeten one pint thick cream to your taste and flavor it with lemon or vanilla. Churn the cream to a froth, skim off the froth as it rises and put it in a glass dish. ... From Housekeeping in Old Virginia, 1879, page 434. | |
| The Creole Cookery Book (1885) | Bavarian Cream |
Half pint of milk, 6 eggs, 6 ounces of sugar; flavor with vanilla, or any other essence; beat till very light, and let it simmer on the fire without boiling for 15 ... From The Creole Cookery Book, 1885, page 177. | |
| The White House Cook Book (1887) | Bavarian Cream |
ONE quart of sweet cream, the yolks of four eggs beaten together with a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacupful of warm ... From The White House Cook Book, 1887, page 383. | |
| The Boston Cooking-School Cook Book (1896) | Bavarian Cream |
% lemon, grated rind and 2 eggs juice 1 teaspoon granulated y^ cup white wine * gelatine y^ cup sugar 1 tablespoon cold water * ■ ^ Mix lemon, wine, sugar, and yolks of ... From The Boston Cooking-School Cook Book, 1896, page 500. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bavarian Cream |
J cup hot cream 1 teaspoon vaniUa Soak the gelatine in cold water: dissolve in hot cream; add sugar. Add the whip from one pint of cream when the mixture begins to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 236. | |
| Rumford Complete Cook Book (1908) | Bavarian Cream |
1 pint milk or half milk y$ cup cold water. and half thin cream. y pint whipped cream. 1 tablespoon granulated gelatine. From Rumford Complete Cook Book, 1908, page 119. | |
| Dainty Desserts for Dainty People (c. 1910s) | Bavarian Cream |
No. (Without eggs.) 1 cup scalded milk. 1 teaspoonful rum, or 2 tablespoonfuls sherry wine, if desired. Soak gelatine in cold water five minutes and dissolve in hot ... From Dainty Desserts for Dainty People, c. 1910s, page 15. | |
| Dainty Desserts for Dainty People (c. 1910s) | Bavarian Cream No |
1 pint heavy cream, beaten until Yolks of four eggs. Make a custard of milk, yolks of eggs and sugar; add soaked gelatine, and when mixture begins to thicken add cream ... From Dainty Desserts for Dainty People, c. 1910s, page 15. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Bavarian Cream with Fruit |
1 quart berries. 3g cup cold water. 1 cup sugar. 4¢ cup boiling water. 4 box gelatine. 1 pint cream. Strawberries or Raspberries. — Mash the berries with the sugar; let ... From Mrs. Lincoln's Boston Cook Book, 1884, page 382. | |
| Gulf City Cook Book (1878) | Bavarian Cream.—no |
Take half a box of gelatine; pour on it one pint milk; when soft pour on a pint of hot milk, and sweeten to your taste. While this is congealing churn up a quart of rich ... From Gulf City Cook Book, 1878, page 198. | |
| Gulf City Cook Book (1878) | Bavarian Cream.—no |
One quart of thick cream, one pint of milk, two eggs well half box of Cox's sparkling gelatine. First, pour a small cup of milk on the gelatine; let this stand while the ... From Gulf City Cook Book, 1878, page 198. | |
| Manual for Army Cooks (1896) | Ba~ed Apple Pudding |
Apples pared, cored, and sliced. Sugar, butter, and cinnamon. 1 quart sifted flour. 8 teaspoonfuls baking powder, incorporated with the dry flour. 2 tablespoonfuls lard ... From Manual for Army Cooks, 1896, page 182. | |
| The International Cook Book (1906) | Beignets Fourrds with Cream |
1043. BRACE ENGLISH MUTTON CHOPS Have three double one-inch-thick English mutton chops from a tender saddle of mutton. Remove the red skin over the fat, carefully fold ... From The International Cook Book, 1906, page 430. | |
| Common Sense in the Household (1871) | Bekry Pudding |
^ " cream-tartar, sifted through a cup of flourj and added to enough flour to make a thick batter. blackberries, raspberries, currants, or huckleberries, well dredged ... From Common Sense in the Household, 1871, page 408. | |
| Aunt Babette's Cook Book (1889) | Bergamot Ice-cream |
Heat a quart of milk almost to boiling point; beat eight eggs light with one pound of pulverized sugar; add the heated milk gradually to the eggs and sugar and return to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 432. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Berry Pudding, Steamed |
One pint of flour, one teaspoon of bak¬ ing powder, a pinch of salt. Make into a soft batter with milk. Put into wellbuttered cups a spoon of batter, then one of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 184. | |
| The Creole Cookery Book (1885) | Berryman Pudding |
Take 1 lb. of best white sugar, 8 eggs, 8 ounces of butter, a soup plate of cornmeal mush, and the juice and rind of 2 lemons; mix all well together till very light, and ... From The Creole Cookery Book, 1885, page 193. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Best Christmas Plum Pudding |
of raisins, one pound of currants, one pound of bread crumbs, half a pound of suet fine, eight eggs, one quart of milk, one teacupful of sugar, one nutmeg, quarter of a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 349. | |
| The Appledore Cook Book (1872) | Beverly Pudding |
Pare, boil, and mash six good-sized; pour over them one quart of boiling milk; stir well, and let it get cold; then add to it the yolks of five eggs and the whites of ... From The Appledore Cook Book, 1872, page 149. | |
| Manual for Army Cooks (1896) | Biared Batter Pudding |
Make a batter as directed for Boiled Batter Pudding; pour it into a well-greased dish and bake fifty minutes; serve hot in the dish in which it was baked, and eat with butter and sugar. From Manual for Army Cooks, 1896, page 179. | |
| Gulf City Cook Book (1878) | Biddle Pudding |
One pint of milk, four table-spoonfuls of flour, four eggs; pour into a well-buttered pudding-dish, and bake twenty-five Bring it directly from the oven to the table, or it falls. From Gulf City Cook Book, 1878, page 183. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Bird's Nest Pudding |
Pare and halve tart mellow apples, scoop out the cores, put a little flour in the hollow of the apples, and wet it so as to form a thick paste, stick a blade or two of ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 93. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Bird's Nest Pudding |
Mix two large tablespoonsful of (or one and a half tablespoonsful of corn-starch) with a of a salt and two well-beaten six peeled, cored and filled with sugar, strips of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 339. | |
| Gulf City Cook Book (1878) | Bird's-nest Pudding |
Put into three pints of boiling milk six crackers pounded fine—stir in carefully, to prevent lumping; add a of raisins; boil a few minutes; set aside to cool, after ... From Gulf City Cook Book, 1878, page 179. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bird's-nest Pudding |
(HOT) Pare and core six tart apples; then put them in the bottom of a buttered Mix one of thick, sour cream with two and a half cups of flour, until smooth; add a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 404. | |
| The White House Cook Book (1887) | Birds' Nest Pudding |
CORE and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little grated nutmeg; cover and bake. Beat the yolks of ... From The White House Cook Book, 1887, page 425. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Birds-nest Pudding |
Pare and core as many apples as will set in the dish, and fill the holes in the apples with white sugar, and grated lemon peel. Mix as much custard as will fill the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 103. | |
| The Creole Cookery Book (1885) | Bird’s Nest Pudding |
Pare and core 8 or 10 apples; place in deep flat dish; 2 eggs, 1} cups of white sugar, 1 tablespoon of butter, 4 cups of milk, 2 cups of flour; mix well; 1 teaspoon ... From The Creole Cookery Book, 1885, page 192. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Black Currant Jelly |
Pick the currants from the stalks, wash and drain Mash them soft with a spoon, put them in a bag, and squeeze out the juice. To pint of juice, allow three quarters of a ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 93. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Black Currant Jelly |
— Pick your currants clean, mash them, stew them, and rub them through a sieve; add the same weight of loaf sugar, and simmer them over a slow fire thirty or thirty-five ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 79. | |
| The New England Cook Book (1905) | Black Currant Jelly.—Boil the currants |
till the juice flows, then strain through a jelly-bag, and set it over the fire for twenty minutes, after which add half a pound of sugar to a pound of juice, and boil ... From The New England Cook Book, 1905, page 260. | |
| Directions for Cookery, in Its Various Branches (1837) | Black Currant Jelly—take |
black strip them from the stalks, and mash them with the back of a ladle. into a preserving kettle with a wine of; it closely, set it over a moderate fire, and when the ... From Directions for Cookery, in Its Various Branches, 1837, page 267. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Black Pudding |
One quart of blueberries, one pint of water, one cupful of sugar, a five-cent baker’s loaf, butter. Stew the berries, sugar and water together. Cut the bread in thin ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 273. | |
| Housekeeping in Old Virginia (1879) | Blackberry Jelly |
Crush one quart blackberries with one pound best loaf sugar. Cook it over a gentle fire till thick, then add one gill best brandy. Stir it while over the fire, then put ... From Housekeeping in Old Virginia, 1879, page 462. | |
| La Cuisine Creole (1885) | Blackberry Jelly |
Cook the fruit till tender in a little water; throw off the water, bruise and strain the frnit, and to each pint of the juice add one pound of white sugar. Put it now in ... From La Cuisine Creole, 1885, page 226. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Blackberry Jelly |
The uncultivated blackberries are best for jelly, and should be rather underthan over-ripe. Put the berries into a stone jar, stand it in a kettle of cold water, cover ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 485. | |
| The Picayune Creole Cook Book (1901) | Blackberry Jelly |
Gelée de Mfree. 1 Pound of Blackberries. To every pound of blackberries allow a half pound of sugar. Put the berries in a porcelain-lined kettle and cover them with the ... From The Picayune Creole Cook Book, 1901, page 342. | |
| The White House Cook Book (1887) | Blackberry or Whortleberry Pudding |
THREE cupfuls of flour, one cupful of molasses, half a cupful of milk, a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of soda dissolved in a little ... From The White House Cook Book, 1887, page 447. | |
| The International Cook Book (1906) | Blackberry Pudding |
2208. MULLIGATAWNEY, SAIGON Cut in very small squares two sound onions, three leeks, two seedless green peppers and four branches celery. Place vegetables in a saucepan ... From The International Cook Book, 1906, page 677. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Blackberry Pudding |
To make a blackberry pudding, soak two cups of stale bread crumbs in two cups of milk, add a little salt and three well-beaten eggs. Measure one and onehalf cups of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 186. | |
| Modern American Drinks (1895) | Blackberry Sherbet |
One quart of ripe berries or enough to make one of juice, one pint of fine sugar, the juice of one lemon. Mash the berries, add the sugar, and after the sugar is ... From Modern American Drinks, 1895, page 123. | |
| Mrs. Owen's Illinois Cook Book (1871) | Blanc Mange and Fruit Pudding |
Boil for a few moments six spoonsful of dissolved corn starch in a quart of boiling water; pour it immediately a of ripe peaches, previously peeled and quartered and ... From Mrs. Owen's Illinois Cook Book, 1871, page 267. | |
| Directions for Cookery, in Its Various Branches (1837) | Blanc-mange |
Put into a bowl an ounce of isinglass; (in warm weather you must take an ounce and a pour on as much rose water as will cover the isinglass, and set it on hot ashes to ... From Directions for Cookery, in Its Various Branches, 1837, page 329. | |
| Gulf City Cook Book (1878) | Blanc-mange |
Two table-spoonfuls of corn-starch thoroughly beaten with one egg. Stir this into a pint of milk when nearly boiling; salt, sugar, and flavoring a few minutes, and pour ... From Gulf City Cook Book, 1878, page 253. | |
| Housekeeping in Old Virginia (1879) | Blanc-mange |
Dissolve over a fire an ounce of isinglass in a gill of water. Pour the melted isinglass in a quart of cream (or mixed cream and milk), and half a pound of loaf sugar. ... From Housekeeping in Old Virginia, 1879, page 429. | |
| Boston School Kitchen Text-Book (1887) | Blanc-Mange |
c. Irish moss. Yz ssp. 1 pt. milk. Yi tsp. vanilla. Soak the moss in cold water till soft, pick over, wash, tie in a thin lace bag, and put it into the double boiler ... From Boston School Kitchen Text-Book, 1887, page 144. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Blanc-Mange Made -with Sea Moss Farina |
One quart of milk, one level of sea moss farina, of of sugar, one teaspoonful of flavor. Put the milk in the double boiler and the farina it, all the while. Let it boils ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 287. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Blanc-Mange Made with Gelatine |
One package of gelatine, three spoonfuls of sugar, half a teaspoonful of salt, one teaspoonful of extract of vanilla or of lemon. Put the gelatine with the milk and let ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 287. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Blanc-Mange Made with Isinglass |
One of milk, three and a half sheets of Cooper’s isinglass, half a teaspoonful of salt, three the isinglass, put it and the cinnamon with the milk, and let in a cold ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 287. | |
| The Jewish Manual (1846) | Blancmange |
To a quart of milk add half an ounce of fine isinglass, a handful of beaten almonds, and two or three bitter almonds, a couple of bay leaves, and a piece of lemon peel; ... From The Jewish Manual, 1846, page 176. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Blancmange |
One and a half tablespoons of corn¬ starch, one of sugar, a pint of milk, a pinch of salt. Let the milk come to a boil; add the starch, dissolved in a little cold water, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 192. | |
| The Southern Cookbook (1912) | Blancmange |
or Blamage Boil two ounces of isinglass in three half an hour; strain it to a pint and a half of cream; sweeten it, and add some peach water or a few bitter almonds; let ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 64. | |
| The Cook's Own Book (1832) | Blancmange, American |
Mix half a pint of cold water with two ounces of arrowroot, let it settle for pour off the water, and add a ihl of laurel water, and a little.sugar en a quart of new ... From The Cook's Own Book, 1832, page 69. | |
| The Picayune Creole Cook Book (1901) | Blue Plum and Damson Jelly |
Gelée de Pruncs. 1, Pound of Fruit. % of a Pound of Sugar. Stone the fruit, whether damsons or plums, and allow three-quarters of a pound of sugar to every pound of ... From The Picayune Creole Cook Book, 1901, page 342. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Blueberry Pudding |
Beat two eggs light and stir into them one cup of milk and sifted flour enough to make a batter as thick as for pancakes. Put into the flour three teaspoons of baking ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 186. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Boiled and Cream Dressings |
For the French and mayonnaise dressings— particularly for the latter— we sometimes substitute a boiled and sometimes a cream first, butter, or cream, is substituted for ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 35. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Apple Pudding |
Peat and quarter the apples, and put them into cold water. Make a crust of six or eight potatoes, _ boiled and mashed;‘ add half a pound of butter, rubbed well into the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 102. | |
| The White House Cook Book (1887) | Boiled Apple Pudding |
TAKE three eggs, three apples, a quarter of a pound of bread crumbs, one lemon, three ounces of sugar, three ounces of currants, half a wineglassful of wine, nutmeg, ... From The White House Cook Book, 1887, page 425. | |
| Manual for Army Cooks (1896) | Boiled Apple Pudding |
Pare, core, and slice the apples; make a paste as directed for Roll Pudding. Roll the dough into a circular sheet about half an inch thick; place the prepared apples in ... From Manual for Army Cooks, 1896, page 176. | |
| The Appledore Cook Book (1872) | Boiled Batfer Pudding |
Take one cup of flour, and add to it gradually one quart of sweet milk; then stir in one teaspoonful of salt and six well-beaten eggs. Turn this into the pudding-cloth, ... From The Appledore Cook Book, 1872, page 107. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Batter Pudding |
Take one quart of milk, eight eggs, and eight spoonsful of flour; beat these very smooth together, put it into a floured cloth, or buttered mould, and boil it one hour; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 104. | |
| The White House Cook Book (1887) | Boiled Batter Pudding |
SIFT together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding also a tablespoonful of melted butter. Stir into ... From The White House Cook Book, 1887, page 428. | |
| Manual for Army Cooks (1896) | Boiled Batter Pudding |
1 heaping quart sifted flour. 1 quart sweet milk. 7 eggs, yolks and whites beaten separately,whites to a stiff froth. i teaspoonful (about) soda in sufficient hot water ... From Manual for Army Cooks, 1896, page 177. | |
| Gulf City Cook Book (1878) | Boiled Batter-pudding.—no |
Nine eggs beaten until very light; then sift in a pint of; add a tea-spoonful of salt; lastly, add a quart of milk. Pour in a pudding-mold, and boil two hours. From Gulf City Cook Book, 1878, page 175. | |
| Directions for Cookery, in Its Various Branches (1837) | Boiled Cocoa-nut Custard.—to |
of grated cocoa-nut allow a quart of unskimmed milk, and six ounces of white sugar. Beat very light the yolks of six eggs. Stir them gradually into the milk, alternately ... From Directions for Cookery, in Its Various Branches, 1837, page 319. | |
| Manual for Army Cooks (1896) | Boiled Cornstarch Pudding |
i quart sweet milk. 3 tablespoonfuls cornstarch. 2 or 3 eggs, beaten light. Light pinch salt. Dissolve the cornstarch in a small portion of the milk; then add the eggs ... From Manual for Army Cooks, 1896, page 177. | |
| The White House Cook Book (1887) | Boiled Currant Pudding |
FIVE cupfuls of sifted flour in which two teaspoonfuls of bakingpowder have been sifted, one-half a cupful of chopped suet, half a pound of currants, milk, a pinch of ... From The White House Cook Book, 1887, page 448. | |
| The Jewish Manual (1846) | Boiled Custard |
Take a pint of milk, let it simmer in a very clean saucepan, flavor it with lemon-peel and a bay leaf, and sweeten to taste; while gently boiling, add the beaten yolks ... From The Jewish Manual, 1846, page 173. | |
| Common Sense in the Household (1871) | Boiled Custard |
Yolks of five eggs and the wliites of seven—(two for the meringue). Vanilla flavoring— 1 teaspoonful to the pint. the milk almost to boiling; beat the yolks COMMO:;? ... From Common Sense in the Household, 1871, page 425. | |
| Presbyterian Cook Book (1873) | Boiled Custard |
Beat up one egg, with a heaped teaspoonful ol sugar; put it into a teacupful of boiling milk; it thickens. Pour it into a bowl, over a slice of toasted bread. From Presbyterian Cook Book, 1873, page 159. | |
| The Kansas Home Cook-Book (1874) | Boiled Custard |
Take one quart sweet milk, and put in a basin over a kettle of hot water. From The Kansas Home Cook-Book, 1874, page 230. | |
| Gulf City Cook Book (1878) | Boiled Custard |
To each quart of milk allow five eggs and five table-spoonfuls of sugar. Put the milk on the fire with half the sugar whip the whites to a stiff froth, and when the milk ... From Gulf City Cook Book, 1878, page 201. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Boiled Custard |
1 pint milk. % saltspoopful salt. Yolks of 3 eggs. 3g teaspoonful vanilla. 3 tablespoonfuls sugar. Scald the milk. Beat the yolks, add the sugar and salt, and beat well. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 368. | |
| The White House Cook Book (1887) | Boiled Custard |
BEAT seven eggs very light, omitting the whites of two; mix them gradually with a quart of milk and half a cupful of sugar; boil in a dish set in another of boiling ... From The White House Cook Book, 1887, page 380. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Custard |
2 cups scalded milk }^ cup sugar Yolks 3 eggs % teaspoon salt Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double ... From The Boston Cooking-School Cook Book, 1896, page 481. | |
| The Corn Cook Book (1918) | Boiled Custard |
2 cups scalded milk 4 egg or taVs cup blespoon sherry add and constantly while adding scalded milk slowly. in double From The Corn Cook Book, 1918, page 42. | |
| The White House Cook Book (1887) | Boiled Custard, or Mock Cream |
TAKE two even tablespoonfuls of cornstarch, one quart of milk, three eggs, half a teaspoonf ul of salt and a small piece of butter; heat the milk to nearly boiling and ... From The White House Cook Book, 1887, page 380. | |
| Common Sense in the Household (1871) | Boiled Fruit Pudding |
Prepare a paste in a6cordai^ce with either of the foregoing receipts, but roll into one sheet. Lay apples, peaches, or berries in the centre, paring and slicing the ... From Common Sense in the Household, 1871, page 410. | |
| The Virginia House-Wife (1824) | Boiled Indian Meal Pudding |
Mix one quart of corn meal with three quarts of milk, take care it be not lumpy, add three eggs and a gill of molasses; it must be put on at sunrise, to eat at three ... From The Virginia House-Wife, 1824, page 170. | |
| Common Sense in the Household (1871) | Boiled Indian Meal Pudding |
" Indian meal. 3 heaping tablespoonfuls siigar, and 1 teaspoonful salt, i lb. beef suet, chopped into powder. - Scald the milk, and while boiling hot stir in the meal ... From Common Sense in the Household, 1871, page 411. | |
| Manual for Army Cooks (1896) | Boiled Indian-meal Pudding |
1 quart Indian meal. 1 quart sweet milk. 3 heaping tablespoonfuls sugar. i pound suet, freed from fiber and chopped very fine. 3 eggs, yolks and whites separated, whites ... From Manual for Army Cooks, 1896, page 177. | |
| Housekeeping in Old Virginia (1879) | Boiled JBread Pudding. {Economical |
Soak one pound stale bread in enough milk to make a pudding. When soft, beat it up with two eggs and three tablespoonfuls flour. Pour in a large lump of butter, melted. ... From Housekeeping in Old Virginia, 1879, page 380. | |
| The White House Cook Book (1887) | Boiled Lemon Pudding |
HALF a cupful of chopped suet, one pint of bread crumbs, one lemon, one cupful of sugar, one of flour, a teaspoonful of salt and two eggs, milk. First mix the suet, ... From The White House Cook Book, 1887, page 438. | |
| Mrs. Hale's New Cook Book (1857) | Boiled Maize Pudding.—Stir |
and w'arm milk t^-gether “ pretty stiff a little salt and two or three of molasses added; also a of ginger, or any spice that may be it in a covered pan, or in a very ... From Mrs. Hale's New Cook Book, 1857, page 330. | |
| Housekeeping in Old Virginia (1879) | Boiled Molasses Pudding |
1 cupful sweet milk. 4 cupfuls sifted flour. 1 cupful stoned raisins. Boil or steam in a pudding mould. Eat with wine sauce. — From Housekeeping in Old Virginia, 1879, page 381. | |
| Manual for Army Cooks (1896) | Boiled Omaha Pudding |
2 quarts sifted flour. 2 heaping teaspoonfuls salt. 2 tablespoonfuls baking powder. About 1 pint cold water (milk is preferable). In a deep dish mix the flour and baking ... From Manual for Army Cooks, 1896, page 175. | |
| La Cuisine Creole (1885) | Boiled Plum Pudding. Very Pine |
Prepare all the ingredients except the beating of the eggs, the day before making the pudding. Take one pound of grated bread crumbs, pour over them a pint of boiling ... From La Cuisine Creole, 1885, page 202. | |
| Housekeeping in Old Virginia (1879) | Boiled Pudding |
One pound of flour, twelve ounces of butter, eight ounces of sugar, twelve ounces of fruit (either dried cherries or two kinds of preserves). A little mace and wine. ... From Housekeeping in Old Virginia, 1879, page 378. | |
| Housekeeping in Old Virginia (1879) | Boiled Pudding |
One quart milk, four eggs, lard size of turkey's Qg^, Flour enough to make a batter for a teacup of fruit. Boil and eat with sauce. — Mrs. M. paste for boiled dtjmplings suet pudding. 373 From Housekeeping in Old Virginia, 1879, page 380. | |
| Housekeeping in Old Virginia (1879) | Boiled Pudding op Acid Fruit |
1 quart of flour (or the weight in stale bread). -^ pound of dried fruit. If apples are used, plump them out by pouring boiling water on them, and let them cool before ... From Housekeeping in Old Virginia, 1879, page 379. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Suet Pudding |
Take a pint of milk, three eggs, and sifted flour, enough to make a thick batter, a cup of suet chopped fine, and a spoonful of salt. Mix it all together, and boil four ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 111. | |
| Housekeeping in Old Virginia (1879) | Boiled Sweetmeat Pudding |
Twelve ounces flour and eight ounces butter rolled in a square sheet of paste. Spread over the whole sweetmeats (or stewed fruit, if more convenient). Roll closely and ... From Housekeeping in Old Virginia, 1879, page 380. | |
| The Appledore Cook Book (1872) | Boiled Tapioca Pudding |
Wash one cup of tapioca, and soak it one hour in one pint of cold water, then stir in one quart of milk and two teaspoonfuls of salt; set the basin another of hot water, ... From The Appledore Cook Book, 1872, page 110. | |
| The National Cookery Book (1876) | Borled Inpdian Pudding |
One pint of sour milk, two cupfuls of Indian meal, one cupful of flour, a lump of butter half the size of one ful of salt, one dessertspoonful of soda. l ny fruit you ... From The National Cookery Book, 1876, page 202. | |
| Housekeeping in Old Virginia (1879) | Boston Cream Cakes |
2|- cups of water. Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin ... From Housekeeping in Old Virginia, 1879, page 61. | |
| The White House Cook Book (1887) | Boston Cream Cakes |
PUT into a large-sized saucepan half a cup of butter and one cup of hot water; set it on the fire; when the mixture begins to boil, turn in a pint of sifted flour at ... From The White House Cook Book, 1887, page 337. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Boston Cream Purrs |
Boil one tumbler of water, add to it scant two-thirds cup butter; while boiling stir in one and a half tumblers flour; when cold add five well-beaten eggs and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 67. | |
| The Dixie Cook-Book (1883) | Boston Cream Purrs |
Put half pint hot water and two-thirds cup butter over the fire; when boiling, stir in one and a half cups flour, and continue stirring until smooth and the mixture ... From The Dixie Cook-Book, 1883, page 85. | |
| Gulf City Cook Book (1878) | Boston Cream-cakes |
Half pound of butter, three fourths pound flour, eight eggs, and one pint of water. Stir the butter into the water, which should be warm; set it on the fire in a ... From Gulf City Cook Book, 1878, page 141. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Boston Pudding |
a good common paste with a pound and a half of flour, and three quarters of a pound of butter. you it out the last time, cut off the edges, till you get the sheet of ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 42. | |
| The Picayune Creole Cook Book (1901) | Box of Gelatine. Sugar to Taste |
Extract the juice of the oranges. Soak the gelatine, if prepared, and set the bowl in boiling water till the gelatine melts. Then add the juice of the oranges, and sugar ... From The Picayune Creole Cook Book, 1901, page 343. | |
| The Southern Cookbook (1912) | Brandy Cream |
Boil two dozen of almond blanches, and pounded bitter almonds in a little milk. cold, add it to the yolks of five eggs beaten well in a little cream; sweeten, and put to ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 68. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Brandy Jelly |
Make the same as Wine Jelly, using a half-pint of wine, and a half-pint of brandy, instead of the one pint of wine. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 482. | |
| The Southern Cookbook (1912) | Brandy' Pudding |
Line a mould with jar raisins stoned, or cherries, then with thin slices of French roll; next to which put ratafias, or macaroons, then the fruit, roll, and cakes in ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 56. | |
| The Creole Cookery Book (1885) | Breeze Pudding |
Dissolve 4 box of gelatine in 1 pint of boiling water; add 2 cupfuls of sugar and the juice of 2 lemons; after this has become cool (not cold), break into it the whites ... From The Creole Cookery Book, 1885, page 193. | |
| The Appledore Cook Book (1872) | Bride's Pudding |
Make the same as plain corn starch pudding, using the yolks of six e^gs. Butter a pudding-dish, and turn the pudding into ite»(do not fill within three inches of the top ... From The Appledore Cook Book, 1872, page 105. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Brier Hill Dessert |
Stew one quart of blackberries with one quart of sugar and half a cupful of water. 'Phey should cook only fifteen minWhen cold, serve with powdered cracker and sugar and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 316. | |
| Mrs. Owen's Illinois Cook Book (1871) | Brown Charlotte Pudding |
Butter a pudding mould well, and line it slices of bread and butter; these slices must be cut neatly, and the crust at the edges removed; take some good baking apples ... From Mrs. Owen's Illinois Cook Book, 1871, page 278. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brown Icr-cREAM |
Melt one and a half pounds brown sugar in an iron frying-pan, stirring it to dissolve thoroughly and prevent burning, pour it into one pint boiling milk, let cool, pour ... From Buckeye Cookery and Practical Housekeeping, 1877, page 154. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Brunswick Jelly Cakes |
Stir together half a pound of powdered white sugar and half a pound of fresh butter till perfectly light; beat the yolks of three eggs till very thick and smooth; sift ... From Mrs. Porter's New Southern Cookery Book, 1871, page 259. | |
| The White House Cook Book (1887) | Brunswick Jelly Cakes |
STIR one cup of powdered white sugar and one-half cup of butter together, till perfectly light; beat the yolks of three eggs till very thick and smooth; sift three cups ... From The White House Cook Book, 1887, page 343. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Buckeye Cream Purrs |
Five eggs, whites and yolks beaten separately, one and a half cups each of white sugar and sifted flour, two tea-spoons baking-powder in the flour; bake in tea-cups, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 68. | |
| The White House Cook Book (1887) | Burnt Almond Charlotte |
ONE cupful of sweet almonds, blanched and chopped fine, half a box of gelatine soaked two hours in half a cupful of cold water; when the gelatine is sufficiently soaked, ... From The White House Cook Book, 1887, page 400. | |
| The Boston Cooking-School Cook Book (1896) | Burnt Almond Charlotte |
% box gelatine or % cup sugar, caramelized 2 tablespoons granulated ^ cup blanched and finely gelatine chopped almonds % cup cold water ■ 1 teaspoon vanilla % cup ... From The Boston Cooking-School Cook Book, 1896, page 498. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Burnt Almond Ice Cream |
4 ounces of shelled almonds y<i pound of sugar i teaspoonful of caramel Blanch, and roast the almonds until a golden brown, then pound them in a mortar to a smooth half ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 461. | |
| Rumford Complete Cook Book (1908) | Burnt Almond Ice Cream |
1 cup almonds. % teaspoon almond extract. Scald the cream and milk and pour over the yolks of eggs and one cup of the sugar; cook till the mixture will coat the back of ... From Rumford Complete Cook Book, 1908, page 194. | |
| The Picayune Creole Cook Book (1901) | Burnt Cream |
Oréme au Caramel. 1 Pint of Milk. 1 Pint of Cream. 4 Ounces of Powdered Sugar. The Yolks of 3 Eggs. 1 Teaspoonful of Caramel. Boil one pint of milk and one pint of cream ... From The Picayune Creole Cook Book, 1901, page 284. | |
| The Southern Cookbook (1912) | Burnt Cream |
Boil a pint of cream with a stick of cinnamon, and some it off the fire, and pour it very slowly into the yolks of four eggs, stirring: sweeten, and take out the spice, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 69. | |
| The Virginia House-Wife (1824) | Burnt Custard |
Boil a quart of milk, and when cold, mix with it the yelks of eight eggs; stir them together over the fire a few minutes, sweeten it to your taste, put some slices of ... From The Virginia House-Wife, 1824, page 181. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Burnt Custard |
Boil one quart of milk cold, mix with it the yolks of eight eggs; stir them together over the fire a few minutes; sweeten to your taste; put ETC. some slices of Savoy ... From Mrs. Porter's New Southern Cookery Book, 1871, page 376. | |
| The Southern Cookbook (1912) | Butter Pudding |
Slice bread, spread with butter, and lay it in a dish with currants between layer, and sliced citron, orange or if to be very nice. Pour over an unboiled custard of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 46. | |
| Housekeeping in Old Virginia (1879) | Buttermilk Cream |
One gallon buttermilk, yolks of eight eggs, and whites of four, well beaten; three pints sweet milk. Boil the sweet milk and pour on the eggs; then thicken, stirring all ... From Housekeeping in Old Virginia, 1879, page 445. | |
| Gulf City Cook Book (1878) | Buttermilk Pudding |
Three cups of buttermilk, one and one half cups of sugar, two cups of flour, half cup of butter, three eggs, tea-spoonful of sugar; flavor with nutmeg. Bake a nice brown, and From Gulf City Cook Book, 1878, page 183. | |
| The Southern Cookbook (1912) | Buttermilk Pudding |
Warm three quarts of new milk, and turn it with a quart of buttermilk: when ready, drain the curd through a strainer: when dry, pound it in a marble mortar, with near ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 57. | |
| The Cook's Own Book (1832) | C\kf..s, Cream |
(1) Put a pound of flour upon a pie-Niard; make a hole middle, put in half a pint of clotted cream, mix the let 1'ir half an hour, pound of butter; it -out, five times, ... From The Cook's Own Book, 1832, page 81. | |
| Common Sense in the Household (1871) | Cabinet Pudding |
I lb. flour. J " •^ " raisins, seeded and cut in three pieces each. ^ " currants, washed and dried. ^ cup cream or milk. •^ lemon—juice and rind gi'ated. Cream the ... From Common Sense in the Household, 1871, page 412. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cabinet Pudding |
One of of sugar, half a teaspoonful of salt, one table-spoonful of butter, of stale one of raisins, chopped citron and currants. Have a little more of the currants than ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 264. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cabinet Pudding |
Butter a melon mould, and decorate it with candied fruit, or with raising boiled till soft and seeded; then put es in a layer of lady fingers or stale sponge cake, then ... From Mrs. Lincoln's Boston Cook Book, 1884, page 365. | |
| The Creole Cookery Book (1885) | Cabinet Pudding |
Butter a mould, and place a layer of sponge cake all around it, then citron, raisins, currants, and any spice you like; then add more cake and more fruit until the mould ... From The Creole Cookery Book, 1885, page 196. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cabinet Pudding |
i quart of broken stale cake or bread i l/2 pints of milk Beat the eggs, whites and; add the milk, and, if you use cake, two tablespoon fuls of sugar; if bread, a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 405. | |
| The White House Cook Book (1887) | Cabinet Pudding |
BUTTER well the inside of a pudding-mold. Have ready a cupful of chopped citron, raisins and currants. Sprinkle some of this fruit on the bottom of the mold, then slices ... From The White House Cook Book, 1887, page 436. | |
| The Kansas Home Cook-Book (1874) | Cable Pudding |
One teacup sugar, three tablespoons melted butter, one cup sweet milk, yolks of two eggs, one flour, two teaspoons cream one teaspoon soda (or two of baking powder). ... From The Kansas Home Cook-Book, 1874, page 203. | |
| The Cook's Own Book (1832) | Cakes, Cream |
(3) Put stew|Kin, two jrla-ises of cream, a quarter of a |x>und of butter, the of a lemon, cut small, a quarter of a pound of (xiwdcr-gugar, and a pinch of salt. Set ... From The Cook's Own Book, 1832, page 81. | |
| The Jewish Manual (1846) | Calf's Feet Jelly |
Boil two feet in two quarts, or five pints of water, till the water has half wasted; strain, and when cold, take off the fat, then put it in the saucepan with lump ... From The Jewish Manual, 1846, page 174. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Calf's Feet Jelly |
Wash and prepare one set of feet, place them in of gently five hours. At the expiration of this time, take them out and pour the liquid into a vessel to cold, remove ... From Mrs. Porter's New Southern Cookery Book, 1871, page 412. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Calf's Foot Jelly |
4 calves' feet 2 inches of stick cinnamon i pound of white sugar Juice of four lemons Juice of two oranges Whites and shells of two eggs the feet, wash and scrub them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 483. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Calf's Foot Jelly |
1 calf's foot i cup lemon juice J cup sherry Cook the calf's foot in cold water, slowly, for four hours. Skim often while cooking.; let stand over night. Remove fat; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 379. | |
| Housekeeping in Old Virginia (1879) | Calf's Head Pudding |
Skin the head, take out the brains. Thoroughly wash, then soak the head one night to extract the blood. Put on in cold water and boil five or six hours, or until the ... From Housekeeping in Old Virginia, 1879, page 231. | |
| Common Sense in the Household (1871) | Calf's-Foot Jelly |
4 calf's feet, cleaned carefully. 4 quarts of watei". 1 pint of wine. 3 cups of sugar—or sweeten to taste. Whites of 3 eggs, well beaten. 2 teaspoonfids of uiitmeg. ... From Common Sense in the Household, 1871, page 439. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Calfs Foot Jelly |
To four feet put four quarts of water, boil them tender, and the water boils away to one quart. it off, let then skim off the fat carefully, and put the jelly into a ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 104. | |
| Mrs. Hale's New Cook Book (1857) | Calfs-feet Jelly .—Take |
set of calPs-feet nicely cleaned, and boil them in 3 quarts of water, until the meat drops from the set it away to perfectly cold, skim off the fat carefully, then put ... From Mrs. Hale's New Cook Book, 1857, page 358. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Calfs-foot Jelly |
Boil three or four pounds of calf’s feet slowly in four quarts of water, until one half the water has evaporated, strain through a cloth and set away for several hours; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 159. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Calf’s Foot Jelly |
Soax in cold water two hours four large feet, put them into six quarts of water and boil them six hours, when {t will be reduced to three quarts or'a little less. Then ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 117. | |
| Directions for Cookery, in Its Various Branches (1837) | Calves' Foot Jelly |
The best calves' feet for jelly are those that have had the hair removed by scalding, but are not skinned; the skin containing a great deal of glutinous matter. In ... From Directions for Cookery, in Its Various Branches, 1837, page 331. | |
| Housekeeping in Old Virginia (1879) | Calves' Foot Jelly |
One quart nice jelly stock, one pint wine, half a pound white sugar, whites of four eggs beaten up, three spoonfuls lemon juice. Boil all well and pass through a ... From Housekeeping in Old Virginia, 1879, page 427. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Calves-feet Jelly |
Four calves feet. Three quarts of water. A pint of white wine. Three lemons. The whites of six eggs. Half an ounce of cinnamon. Half a ponnd of loaf-sugar, broken into ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 50. | |
| Housekeeping in Old Virginia (1879) | Camphor Ice |
White wax, two ounces; spermaceti, two ounces and two drachms; camphor, six drachms. Melt, and add olive-oil, five ounces and five drachms; glycerine, three drachms. ... From Housekeeping in Old Virginia, 1879, page 520. | |
| The White House Cook Book (1887) | Camphor Ice |
MELT together over a water bath white wax and spermaceti each one ounce, camphor two ounces, sweet almond oil, one pound, then triturate until the mixture has become ... From The White House Cook Book, 1887, page 625. | |
| Mrs. Owen's Illinois Cook Book (1871) | Canary Pudding |
Fill a pudding dish half full of bread crumbs; pour over it one quart milk; beat the yelks of seven eggs well, stir into them nearly a pint of milk; the of three and ... From Mrs. Owen's Illinois Cook Book, 1871, page 291. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Canary Pudding |
and in; melt the latter without oiling; add the and the rind of one lemon, very minced, and gradually dredge in as as is equal to two of the eggs; the mixture ... From Mrs. Porter's New Southern Cookery Book, 1871, page 337. | |
| Rumford Complete Cook Book (1908) | Canary Pudding |
Grated rind of 1 lemon. K cup flour. Melt the butter, add the sugar, then the flour and baking powder sifted together; next, the lemon rind, and lastly, the eggs well ... From Rumford Complete Cook Book, 1908, page 115. | |
| The International Cook Book (1906) | Cannelons with Whipped Cream |
2158. POTAGE, MUSSULMAN Blanch one pint dry, split green peas in boiling water five minutes. Remove and thoroughly drain on sieve. Peel, wash and slice fifteen Jerusalem ... From The International Cook Book, 1906, page 663. | |
| Dainty Desserts for Dainty People (c. 1910s) | Canton Cream |
| tablespoonful brandy, 1 cup milk. 2 tablespoonfuls ginger syrupo Yolks of two eggs. I cup Canton ginger, cut an pieces. 1 tablespoonful wine. Soak gelatine in cold ... From Dainty Desserts for Dainty People, c. 1910s, page 16. | |
| The Boston Cooking-School Cook Book (1896) | Caramel Charlotte Russe |
^ box gelatine or y^ cup sugar, caramelized 1 tablespoon granulated ^ cup powdered sugar gelatine \% teaspoons vanilla ^ cup cold water Whip from Z% cups cream )^cup ... From The Boston Cooking-School Cook Book, 1896, page 498. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Caramel Custard |
2 cup sugar. 6 eggs. - 2 tablespoonfuls water.: 4g teaspoonful salt. 1 quart milk. * 1 teaspoonful vanilla. Put the sugar in an omelet pan, and stir until it melts and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 370. | |
| The Boston Cooking-School Cook Book (1896) | Caramel Custard |
4 cups scalded milk ^ teaspoon salt 5 eggs 1 teaspoon vanilla 14 cup sugar Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of ... From The Boston Cooking-School Cook Book, 1896, page 483. | |
| Housekeeping in Old Virginia (1879) | Caramel Custard {Frozeru |
Make a rich custard, allowing a cup of nice brown sugar to every quart. Stew the sugar till it burns a little. Then mix it with the custard while both are hot. Boil two ... From Housekeeping in Old Virginia, 1879, page 445. | |
| Housekeeping in Old Virginia (1879) | Caramel Ice Cream |
Three quarts cream, two pints brown sugar, put in a skillet and stir constantly over a brisk fire until it is dissolved. Be careful not to let it burn, however. While it ... From Housekeeping in Old Virginia, 1879, page 443. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Caramel Ice Cream |
Put four ounces of granulated sugar in an iron frying-pan, and the the sugar melts, turns brown, boils, and smokes. Have ready one pint of boiling milk, turn the burnt ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 462. | |
| The Boston Cooking-School Cook Book (1896) | Caramel Ice Cream |
1 quart cream 1 Q^g% 2 cups milk 1 tablespoon flour 13^ cups sugar )^ teaspoon salt 13^ tablespoons vanilla Prepare same as Vanilla Ice Cream II, using one-half sugar in ... From The Boston Cooking-School Cook Book, 1896, page 517. | |
| Dainty Desserts for Dainty People (c. 1910s) | Caramel Ice Cream |
if cups sugar. 1 quart milk. 1 pint cream. 1 tablespoonful vanilla. Soak the gelatine in a little cold milk ten minutes. Caramelize one cup sugar by putting in a granite ... From Dainty Desserts for Dainty People, c. 1910s, page 25. | |
| Aunt Babette's Cook Book (1889) | Caramel Ice-cream |
Boil one poxmd of sugar in a saucepan until it is a brown caramel, and then pour it into a porcelain bowl, and set in a cool place until cold. Then pound to a powder in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 432. | |
| Gulf City Cook Book (1878) | Caramel Ice-cream.—no |
One gallon of sweet cream, four teacups of powdered sugar, and five table-spoonfuls of caramels. From Gulf City Cook Book, 1878, page 193. | |
| Gulf City Cook Book (1878) | Caramel Ice-cream.—no |
Make a rich custard of one of milk and or six Put two pints of brown sugar in a skillet, and stir constantly over a brisk fire until it is dissolved; do not let it burn. ... From Gulf City Cook Book, 1878, page 193. | |
| The Boston Cooking-School Cook Book (1896) | Caramel Junket |
2 cups milk Few grains salt ^cup sugar 1 teaspoon vanilla % cup boiling water Whipped cream, sweetened 1 junket tablet and flavored Chopped nut meats Heat milk until ... From The Boston Cooking-School Cook Book, 1896, page 480. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cardinal Jelly |
i pint of cranberry juice YZ pint of sherry y2 pint of cold water Cover the gelatine with the cold water, and let soak one; the sugar and boiling water, stir until the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 482. | |
| The Creole Cookery Book (1885) | Caromel Ice Cream |
Two eggs, 1 pint of milk, 2 teacups of sugar, 1 scant cup of flour, and 1 quart of cream; beat the eggs and 1 ‘cup of sugar together; addthe flour; have the milk ... From The Creole Cookery Book, 1885, page 171. | |
| Housekeeping in Old Virginia (1879) | Caromel Pudding |
Cream together one cupful of butter, and one of sugar. Add five eggs (yolks and whites beaten separately) and one cupful of preserved damsons, removing the seed. Beat ... From Housekeeping in Old Virginia, 1879, page 391. | |
| Presbyterian Cook Book (1873) | Ceacker Pudding |
Mix ten ounces of finely powdered crackers with a wineglass of wine; a little salt; half a nutmeg; three or four tablespoonsful of sugar, and two of Beat eight eggs to a ... From Presbyterian Cook Book, 1873, page 72. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cereal and Date Pudding |
cup of cooked cereal cups of milk 1 teaspoon grated lemon rind cup dates; 1 egg Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup. From Foods That Will Win the War and How to Cook Them, 1918, page 70. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cereal Fruit Pudding |
1 cup any ready-to-eat cereal | 1 cup raisins, dates or prunes Bake 30 to 40 minutes in moderately hot oven. From Foods That Will Win the War and How to Cook Them, 1918, page 111. | |
| The Boston Cooking-School Cook Book (1896) | Cerealine Pudding |
4 cups scalded milk % cup molasses 2 cups cerealine 1>^ teaspoons salt Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one ... From The Boston Cooking-School Cook Book, 1896, page 458. | |
| Gulf City Cook Book (1878) | Chambliss Pudding |
Three eggs, one small cup of flour, one cup of sugar, two cups of sifted flour; beat the yelks of the eggs with the sugar; cream the flour and butter together; add the ... From Gulf City Cook Book, 1878, page 181. | |
| The Creole Cookery Book (1885) | Chancellor’s Pudding |
Butter and slice very thin 1 lb. loaf of stale bread; butter very well a large sized tin pudding dish or pan that prots out at the top, and stick raisins or almonds in ... From The Creole Cookery Book, 1885, page 198. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Chancellor’s Pudding. ‘ |
Take a tin mould or a small tin pan, butter it well, split and stone some large raisins, place them on the ~ sides of the buttered tin about two inches apart, slice a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 106. | |
| The Dixie Cook-Book (1883) | Chantilly Custard |
(968) Either of the foregoing cakes are left as they come from the mold, or in the shape they are cut with the knife. The pieces, numbered 4, 5, 6, 7, and 8, added, ... From The Dixie Cook-Book, 1883, page 367. | |
| The Virginia House-Wife (1824) | Charlotte |
Stew any kind of fruit, and season it in any way you like best; fry some slicesjof bread in butter, put them, while hot, in the bottom and round the sides of a dish ... From The Virginia House-Wife, 1824, page 171. | |
| The Cook's Own Book (1832) | Charlotte |
(2) This second course may be made of any kind of fruit you please, and is eaten hot. If apples are used, pare, core, and cut about of them pieces, and put them with ... From The Cook's Own Book, 1832, page 92. | |
| The Jewish Manual (1846) | Charlotte |
Line a jelly mould with fine picked strawberries, which must first be just dipped into some liquid jelly, to make them adhere closely, then fill the mould with some ... From The Jewish Manual, 1846, page 219. | |
| Mrs. Hale's New Cook Book (1857) | Charlotte |
Russe.—{American).-~An easy way.—Mix the yolks of 4 eggs quarter of pound of sugar pounded fine, and add to this half pin of new milk. l‘ut it over the fire till MRS. ... From Mrs. Hale's New Cook Book, 1857, page 351. | |
| Aunt Babette's Cook Book (1889) | Charlotte Busse |
(No. 1.) Whip one pint of rich cream to a stiff froth, and drain on a fine wire sieve. To one small teacupful of milk add three eggs, beaten very light; sweeten and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 319. | |
| The Cook's Own Book (1832) | Charlotte Dbs Pommes |
core, and mince fourteen or fifteen French rennet apples; put diem into a frying-pan, with some pounded loaf sugar, a little pounded cinnamon, grated lemon-peel, and two ... From The Cook's Own Book, 1832, page 92. | |
| The Picayune Creole Cook Book (1901) | Charlotte de Certses |
1 Pound Cherries. 1 Pound White Sugar. 2 Tablespoonfuls or Butter. Soft Bread Crumbs, Seed the cherries, and butter the bottom of a pudding dish. Cover the bottom with a ... From The Picayune Creole Cook Book, 1901, page 254. | |
| The Picayune Creole Cook Book (1901) | Charlotte de Pommes |
6 Large Apples. 6 Apricots. 1 Cup of Sugar, or Sugar to Taste. Pare the apples and then cut them into slices, taking out the seeds and cores. Now put them in a saucepan ... From The Picayune Creole Cook Book, 1901, page 254. | |
| The Creole Cookery Book (1885) | Charlotte Des Pommes |
Pare, core and mince 14 or 15 very nice apples; put them into a frying pan with some loaf sugar, a little pounded cinnamon, grated lemon peel, and 24 ounces of fresh ... From The Creole Cookery Book, 1885, page 219. | |
| Housekeeping in Old Virginia (1879) | Charlotte Husse |
One ounce gelatine; one quart rich cream; eight eggs; one BAKED CUSTAED — SPANISH CREAM. 425 quart new milk. Sugar and flavoring to taste. Whip the cream to a stiff ... From Housekeeping in Old Virginia, 1879, page 432. | |
| Mrs. Owen's Illinois Cook Book (1871) | Charlotte Itusse |
One pint cream, well-beaten; a gill and a half of wine, four eggs, yelks and whites beaten separately. Beat five tablespoonsful sugar with the yelks, half a pint of ... From Mrs. Owen's Illinois Cook Book, 1871, page 274. | |
| Housekeeping in Old Virginia (1879) | Charlotte Musse |
Have a tin or earthernware mould six inches high, and the same in diameter (or oblong, if you like). Slice sponge cake or lady-fingers and line the mould with them. Then ... From Housekeeping in Old Virginia, 1879, page 432. | |
| The International Cook Book (1906) | Charlotte PlombieVe |
1832. GARBURE WITH CUCUMBERS Peel two large and rather green cucumbers, cut in quarters, remove the seeds, then cut in one-inch-long strips and plunge in boiling water ... From The International Cook Book, 1906, page 559. | |
| Gulf City Cook Book (1878) | Charlotte Polonaise |
Boil over a slow fire one and a half pints of cream. it is boiling have ready six yelks; stir them gradually the boiling cream—take care to have it smooth and free from ... From Gulf City Cook Book, 1878, page 199. | |
| The Creole Cookery Book (1885) | Charlotte Polonaise |
Boil in } pint of sweet milk, until perfectly dissolved, 2 ounces of grated chocolate, 2 ounces of white sugar, } 1b. of macaroons, which must be first broken into small ... From The Creole Cookery Book, 1885, page 188. | |
| Housekeeping in Old Virginia (1879) | Charlotte Pusse |
Sweeten one quart cream, flavor it with wine and whip it lightly. Dissolve half a^^box gelatine in a tablespoonful cold water and the same quantity of boiling water. Set ... From Housekeeping in Old Virginia, 1879, page 432. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Charlotte Russb |
Take one ounce of isinglass or of gelatine, and soften it by soaking it a while in cold water boil it slowly in one pint of cream sweetened with of a pound of loaf sugar ... From Mrs. Porter's New Southern Cookery Book, 1871, page 363. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Charlotte Russe |
Dissolve one ounce of Russia isinglass in a cup of new milk, beat the yolks of twelve eggs and one pound of fine sugar together; whip to a froth half a pint of good ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 121. | |
| Common Sense in the Household (1871) | Charlotte Russe |
t^ 1 lb. of lady's-fingers. 1 quart rich sweet cream, f cup powdered sugar. 2 teaspoonfuls vanilla or other extract. Split and trim the cakes, and fit neatly in the ... From Common Sense in the Household, 1871, page 435. | |
| The Appledore Cook Book (1872) | Charlotte Russe |
Cut stale sponge cake slices about half an inch thick, and line three moulds with it, having a space of half an inch between each slice; set the moulds where they will ... From The Appledore Cook Book, 1872, page 165. | |
| Housekeeping in Old Virginia (1879) | Charlotte Russe |
One pint milk made into a custard with the yolks of six eggs, sweetened with half a pound sugar, and flavored with vanilla. Strain into the custard, one ounce isinglass, ... From Housekeeping in Old Virginia, 1879, page 431. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Charlotte Russe |
Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of vanilla extract, a package of gelatine, one and a cupfuls of milk, one of cream. the in half a cupful ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 310. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Charlotte Russe |
One pint of sweet cream to four eggs; three spoonfuls of sugar; Beat first the whites of the eggs to a light froth; then beat the cream to a light froth; then beat the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 57. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Charlotte Russe |
1 pint rich cream. 4g cup sugar. 1 teaspoonful vanilla. Sponge cake. Mix the cream, vanilla, and sugar. Place the bowl in ice water, and when chilled whip to a stiff ... From Mrs. Lincoln's Boston Cook Book, 1884, page 380. | |
| La Cuisine Creole (1885) | Charlotte Russe |
Boil one ounce of isinglass or gelatine, in one and a half pints of milk, sweeten it with half a pound of white sugar, and beat in the yolks of six eggs; flavor it with ... From La Cuisine Creole, 1885, page 150. | |
| The Creole Cookery Book (1885) | Charlotte Russe |
Three-ounces of isinglass, put it in 1 quart of water with vanilla sufficient to flavor it; boil it down to a pint, or sufficient to make a strong jelly; when done, ... From The Creole Cookery Book, 1885, page 170. | |
| The Creole Cookery Book (1885) | Charlotte Russe |
Dissolve } ounce of isinglass in a cup of sweet milk; have ready a pint of rich cream, into which stir powdered loaf. Sugar, until it is very sweet, as the freezing ... From The Creole Cookery Book, 1885, page 182. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Charlotte Russe |
i quart of good cream ^ pound of lady fingers Y^ cup of powdered sugar ^ box of gelatine j gill sherry (if you use wine) cold water, and let it soak for a Whip the cream ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 428. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Charlotte Russe |
Cover the gelatine with cold water and let it soak a hour, then add to it two tablespoonfuls and stir until dissolved. Dip a plain two-quart mould in cold water, then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 436. | |
| The White House Cook Book (1887) | Charlotte Russe |
CUT stale sponge cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch between each slice; set the molds where they ... From The White House Cook Book, 1887, page 397. | |
| Aunt Babette's Cook Book (1889) | Charlotte Russe |
(No. 2.) To one pint of rich, sweet cream use one large tablespoonful of sherry, the white of one egg, beaten to a stiff froth, one teaspoonful of pulverized sugar and a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 319. | |
| The Boston Cooking-School Cook Book (1896) | Charlotte Russe |
}^ box gelatine or y^ cup powdered sugar 1 tablespoon granulated Whip from 3i^ cups thin gelatine cream ^ cup cold water Ij^ teaspoons vanilla y^ cup scalded cream 6 ... From The Boston Cooking-School Cook Book, 1896, page 497. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Charlotte Russe |
Add to Vanilla Charlotte Russe No. 1 one dozen marshmallows finely chopped, one dozen almonds blanched and six walnuts chopped, two candied cherries finely chopped, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 240. | |
| Dainty Desserts for Dainty People (c. 1910s) | Charlotte Russe |
J cup cold water. I pint heavy cream. 3 tablespoonfuls powdered sugar. 2 tablespoonfuls sugar. Sponge cake. Scald milk and add gradually to yolks of eggs, slightly ... From Dainty Desserts for Dainty People, c. 1910s, page 19. | |
| The International Cook Book (1906) | Charlotte Russe au Cafe |
2671. CONSOMM£, DIABLOTIN keep simmering. Cut from a stale sandwich loaf six quarter-inchthick slices and toast them to a light colour. Mix on a plate two ounces grated ... From The International Cook Book, 1906, page 836. | |
| La Cuisine Creole (1885) | Charlotte Russe in Various Ways |
There are many varieties of this Charlotte. They are always similarly made, that is with sponge cake or lady fingers, and whipped cream, custard or blanc¬ mange. One way ... From La Cuisine Creole, 1885, page 174. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Charlotte Russe No |
Beat cream add sugar, flavoring, and egg whites, b-aten a mold with of sponge cake or lady fingers; fill with mixture. From Lowney's Cook Book, Illustrated in Colors, 1907, page 240. | |
| The International Cook Book (1906) | Charlotte Russe with Strawberries |
1774. SOFT SHELL CRABS IN CREAM Pick out the spongy parts underneath side points and remove aprons from twelve very fresh soft shell crabs, wash and thoroughly drain on ... From The International Cook Book, 1906, page 541. | |
| Gulf City Cook Book (1878) | Charlotte Russe Without Cream |
Haifa box of gelatine in a large cup of water, one pint of milk, one cup of sugar, and four eggs. Beat the yelks and stir into the boiling milk; let this cook until ... From Gulf City Cook Book, 1878, page 195. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Charlotte Russe, No |
One pint of rich cream, one teaspoonful of vanilla one-third of a cupful of sugar. Mix all together in a tin pail and place in a basin of ice water. Whip the cream to a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 310. | |
| The White House Cook Book (1887) | Charlotte Russe, with Pineapple |
PEEL and cut a pineapple in slices, put the slices into a stewpan with half a pound of fine white sugar, half an ounce of isinglass, or of patent gelatine (which is ... From The White House Cook Book, 1887, page 400. | |
| The Creole Cookery Book (1885) | Charlotte Russe, Without Cream |
One box of gelatine, 1 quart of milk, 1 1b. of powdered sugar, 10 eggs; pour over the gelatine 1 pint of cold water, allow it to soak at least 10 minutes; then pour over ... From The Creole Cookery Book, 1885, page 152. | |
| The White House Cook Book (1887) | Charlotte Russe. |
WHIP one quart of rich cream to a stiff froth and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with ... From The White House Cook Book, 1887, page 397. | |
| The International Cook Book (1906) | Charlotte, Genoise |
Thoroughly wash in cold water and drain the chicken bones from the day before yesterday;, place in a saucepan with three quarts cold water and set on the fire; season ... From The International Cook Book, 1906, page 246. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Charlotte-russe |
One ounce gelatine, one pint sweet milk, one of cream, four eggs, sugar to taste; beat the sugar and yolks of eggs together until light, boil the gelatine in the milk ... From Buckeye Cookery and Practical Housekeeping, 1877, page 89. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Charlotte-russe |
One ounce gelatine dissolved in two gills of boiling milk, whites of four eggs beaten to a stiff froth, one and a half cups white powdered sugar, one pint thick cream ... From Buckeye Cookery and Practical Housekeeping, 1877, page 90. | |
| The Dixie Cook-Book (1883) | Charlotte-russe |
Cut stale sponge-cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch between each slice; set the molds where they ... From The Dixie Cook-Book, 1883, page 108. | |
| The Dixie Cook-Book (1883) | Charlotte-russe |
One ounce gelatine dissolved in two gills of boiling milk, whites of four eggs beaten to a stiff froth, one and a half cups white powdered sugar, one pint thick cream ... From The Dixie Cook-Book, 1883, page 109. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Charlotte-russee |
One quart milk, six ounces sugar, two ounces isinglass; put all into a sauce-pan and on the stove; when dissolved, take off, strain through a sieve and put on ice until ... From Buckeye Cookery and Practical Housekeeping, 1877, page 90. | |
| Dainty Desserts for Dainty People (c. 1910s) | Chartreuse of Jelly |
Cut out the center of a round sponge cake, leaving the bottom and sides thick enough to hold a quart of Prepare a lemon, orange, strawberry or wine jelly, and when it is ... From Dainty Desserts for Dainty People, c. 1910s, page 20. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cheap Dessert |
Cook one teacupful of rice; when done to a jelly add a tablespoonful of currant jelly and half a of fruit juice; boil a few minutes; mould, and eat with cream and white ... From Mrs. Owen's Illinois Cook Book, 1871, page 260. | |
| La Cuisine Creole (1885) | Cheap Plum Pudding |
Take a cup of chopped suet, a cup of raisins, a cup of currants and citron mixed, a cup of sweet milk, two eggs, a cup of molasses, and a teaspoonful of soda; add to ... From La Cuisine Creole, 1885, page 205. | |
| Aunt Babette's Cook Book (1889) | Cherey Blanc-mange |
Take a one-quart can of cherries, and onehalf box of gelatine. Soak the gelatine in one-half glass of sherry wine; then heat the cherries and gelatine together, and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 304. | |
| Aunt Babette's Cook Book (1889) | Cherey Pudding |
(No. 1.) Scald a pint o'f crackers or bread crumbs in a quart of boiling milk; add a piece of butter the size of an egg, a good pinch of salt, four eggs, a cup and a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 272. | |
| Aunt Babette's Cook Book (1889) | Cherey Pudding |
(No. 2.) Soak three stale rolls in milk, blanch a few ounces of almonds, pound them in a mortar, stir a piece of butter the size of an egg to a cream, add half a pound ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 272. | |
| Aunt Babette's Cook Book (1889) | Cherey Pudding |
(No. 3.) Grate one pound of stale rye bread and wet this with a wineglassful of red wine. Pound one-quarter of a pound of almonds, stir the yelks of eight eggs with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 272. | |
| Common Sense in the Household (1871) | Cherky Ice |
1 quart cherries, half the stones pounded in a Wedgewood mortar. 2 lemons—the juice only. 1 pint of watej, in which dissolve 1 pint of sugar. 1 glass of fine brandy. ... From Common Sense in the Household, 1871, page 452. | |
| The International Cook Book (1906) | Cherries in Cream |
Boiled Grits (131) Eggs, Zurichoise Mutton Kidneys with Bacon (195) Hashed Brown Lyonnaise Potatoes 1527. CHERRIES IN CREAM Thoroughly wash, drain, pick off the stems ... From The International Cook Book, 1906, page 468. | |
| Aunt Babette's Cook Book (1889) | Cherry Ice |
Take one quart of cherries, with half the stones pounded in a mortar, and the juice of one lemon. Squeeze out the bruised cherries and stones through a bag over a pint ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 425. | |
| Aunt Babette's Cook Book (1889) | Cherry Ice |
Take one quart of canned red cherries, one pound of sugar and the juice of a lemon. It will take longer to freeze than cream. Use more rock salt with the ice in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 432. | |
| The Cook's Own Book (1832) | Cherry Ice Cream |
Take half a stones and all; put them into a basin, with one gill of sirup, the juice of a lemon, and a pint of cream, pass it through a sieve, and freeze it according to custom. From The Cook's Own Book, 1832, page 316. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cherry Ice Cream |
Put one pound of granulated sugar and one-half pint of water in a saucepan over the fire. Stir until the sugar is all dissolved, then let the syrup come to a boil. Drop ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 156. | |
| The Picayune Creole Cook Book (1901) | Cherry Jelly |
Gelée de Cerises. 1 Pound of Cherries. Stone the cherries and allow half a pound of sugar to every pound of cherries if the cherries are ripe and sour, but a quarter of ... From The Picayune Creole Cook Book, 1901, page 342. | |
| Directions for Cookery, in Its Various Branches (1837) | Cherry Jelly.—take |
juicy red cherries, and stone them. Save half the stones, crack them, and extract the kernels. Put the cherries and the kernels into a preserving kettle over a slow ... From Directions for Cookery, in Its Various Branches, 1837, page 271. | |
| The Virginia House-Wife (1824) | Cherry Pudding |
Beat six eggs very light, add half a pint of milk, 6 oz. flour, 8 oz. grated bread, 12 oz. suet, chopped fine, a little salt: when it is-beatwell, mix in 18 oz. ... From The Virginia House-Wife, 1824, page 167. | |
| The American Frugal Housewife (1829) | Cherry Pudding |
for cherry dumpling, make a paste about as rich as you make short-cake; roll it out, and put in a pint and a half, 6* or a quart of cherries, according to the size of ... From The American Frugal Housewife, 1829, page 71. | |
| Housekeeping in Old Virginia (1879) | Cherry Pudding |
2 cupfuls of fruit. 1 cupful of molasses. 2 teaspoonfuls of cream tartar. 1 teaspoonful of soda, put in the flour. 1 cupful of suet. Mix well, put in a buttered mould, ... From Housekeeping in Old Virginia, 1879, page 379. | |
| Housekeeping in Old Virginia (1879) | Cherry Pudding |
1 cupful melted butter. 1 quart milk, make in a thick batter. 1 pound dried cherries (stoned). — Mrs. Dr. E. 376 apple pudding- — deied apple pudding. From Housekeeping in Old Virginia, 1879, page 383. | |
| The International Cook Book (1906) | Cherry Pudding |
595. CONSOMME^ CELESTINE Strain into another saucepan a consomme prepared as per No. 52 and keep hot. Place in a bowl one and a half ounces sifted flour; add two raw ... From The International Cook Book, 1906, page 184. | |
| Rumford Complete Cook Book (1908) | Cherry Pudding |
1 pound stoned cherries. A pinch of salt. Grease a pudding-mould or bowl and put in it the cherries that have been stoned, and mixed with the Make a batter by beating ... From Rumford Complete Cook Book, 1908, page 118. | |
| The White House Cook Book (1887) | Cherry Pudding, Boiled or Steamed |
Two EGGS well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt and as many cherries ... From The White House Cook Book, 1887, page 434. | |
| The Cook's Own Book (1832) | CHERRY PUDDING. See Puddings |
CHERVIL, Is principally used in soups and stuffing, and is generally preserved with other herbs as follow s: take of sorrel, chervil, beet, purslain, and cucumbers, if ... From The Cook's Own Book, 1832, page 94. | |
| The Picayune Creole Cook Book (1901) | Cherry Sherbet |
Sorbet aue Certses. 1 Pound of Cherries. 1 Pound of Sugar. ~ Boil the sugar and water together for five minutes. Stone the cherries and add them to the syrup. Then set ... From The Picayune Creole Cook Book, 1901, page 329. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cherry Water-ice |
i y?. quarts of pie or morello cherries the cherries, and mash them. Crack one dozen stones, take out the kernels, bruise them and work to a paste, then add them to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 473. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chester Pudding |
Two of of sugar, one and a half ounces of sweet and bitter almonds blanched and pounded, one lemon (the juice and the peel grated), the yolks of four eggs; put all this ... From Mrs. Porter's New Southern Cookery Book, 1871, page 343. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chestnut Cream |
2 cups shelled chestnuts soft custard grated rind and juice of one lemon Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappe ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. | |
| The International Cook Book (1906) | Chestnut Pudding |
338. BISQUE OF OYSTERS Boil in a saucepan one quart and a half water, add forty-eight medium freshly opened oysters with their liquor and let boil for ten minutes; shift ... From The International Cook Book, 1906, page 114. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chestnuts with Chocolate Cream |
1 cup mashed chestnuts 1 cup heavy cream 4 tablespoons powdered 3 tablespoons powdered sugar 1 teaspoon vanilla or 2 tablespoons maraschino 4 tablespoons cream 4 ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 225. | |
| Aunt Babette's Cook Book (1889) | Children's Favorite Dessert |
Take one dozen lady fingers, put jelly between each and line a pudding dish with them. Take one pint of rich,.sweet cream; and sweeten to taste. Boil slowly in a farina ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 273. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chocolate Bavarian Cream |
One pint of cream, one cupful of milk, half a cupful of sugar, half a box of gelatine, one square of Baker’s chocolate (an ounce). Soak the gelatine in half a cupful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 294. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chocolate Bavarian Cream |
2 ounces of chocolate y^ cup of water Cover the gelatine with the water, and let soak a half-hour. Whip the cream, grate the chocolate, put to boil; when boiling, add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 430. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Bavarian Cream |
granulated gelatine add eggs, and mixture thickens; soak gelatine in; dissolve in egg mixture, strain, cool, and when beginning to harden, fold in whip from two cups of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 223. | |
| Gulf City Cook Book (1878) | Chocolate Blanc-mange |
In one pint of water dissolve one ounce of gelatine. one quart of milk, four ounces of grated chocolate, and three fourths pound of sugar together for five minutes; then ... From Gulf City Cook Book, 1878, page 195. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Blanc-Mange |
Irish Moss Blanc-Mange flavored with chocolate. Melt one and one-half squares unsweetened chocolate, add onefourth cup sugar and one-third cup boiling water, stir until ... From The Boston Cooking-School Cook Book, 1896, page 479. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Charlotte |
^' box gelatine or 1)^ squares unsweetened chocolate 1 tablespoon granulated 3 tablespoons hot water gelatine % cup powdered sugar 3^ cup cold water Whip from o cups ... From The Boston Cooking-School Cook Book, 1896, page 498. | |
| The Virginia House-Wife (1824) | Chocolate Cream |
Scrape a quarter of a pound of chocolate very fine, put it in a quart of milk, boil it till the chocolate is dissolved, stirring it continually; thicken with six eggs. A ... From The Virginia House-Wife, 1824, page 191. | |
| The Appledore Cook Book (1872) | Chocolate Cream |
Soak one box of gelatine in cold water enough to cover it one hour. Put one quart of rich milk into a tin pail, and set in a kettle with hot water to boil. Scrape two ... From The Appledore Cook Book, 1872, page 167. | |
| Gulf City Cook Book (1878) | Chocolate Cream |
Mix one cup of grated chocolate, one cup of sugar, one and -134 a half of milk, and one egg together. Boil till thick as custard, and flavor with vanilla. From Gulf City Cook Book, 1878, page 151. | |
| The Creole Cookery Book (1885) | Chocolate Cream |
One-half cupful of grated chocolate, 1 cup of water, boiled together, then 1 cupful of sweet milk, and let it boil again, add 1 heaping tablespooriful of cornstarch, ... From The Creole Cookery Book, 1885, page 181. | |
| The Creole Cookery Book (1885) | Chocolate Cream |
Melt six ounces of scraped chocolate and 4 ounces of white sugar, in 1 pint of boiling milk; stir in 1 ounce of dissolved isinglass; when the whole has boiled, pour it into a mould. From The Creole Cookery Book, 1885, page 183. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Cream |
2 cups scalded milk % cup cold milk 5 tablespoons corn-starch l^^o squares unsweetened chocolate % cup sugar 3 tablespoons hot water ^ teaspoon salt Whites 3 eggs Mix ... From The Boston Cooking-School Cook Book, 1896, page 480. | |
| Home Candy Making (1889) | Chocolate Cream Bonbons |
Soak two ounces of the finest powdered gum arabic in one gill of boiling water, then strain it through a piece of cheese cloth, add a teaspoon ful of vanilla, and then ... From Home Candy Making, 1889, page 43. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Cream Candy |
2 cups sugar 1 tablespoon butter ^ cup milk 2 squares unsweetened chocolate Put butter into granite saucepan; when melted, add sugar and milk. Heat to boiling-point; ... From The Boston Cooking-School Cook Book, 1896, page 624. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Cream Custard |
zownet's cook book Melt sugar in clean omelet pan; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 223. | |
| Larkin Housewives' Cook Book (1915) | Chocolate Cream Czikes |
Beat one egg light in the mixing bowl, add one cup sugar and one cup cream, sweet or sour. together one cup and five tablespoons Larkin Cocoa with one teaspoon Larkin ... From Larkin Housewives' Cook Book, 1915, page 74. | |
| La Cuisine Creole (1885) | Chocolate Cream Drops |
Mix one-half a cup of cream with two of white sugar, boil and stir fully five minutes; set the dish into an¬ other of cold water, and stir until it becomes hard; then ... From La Cuisine Creole, 1885, page 249. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Cream Filling |
Put one and one-fourth squares unsweetened chocolate in a saucepan and ♦^elt over hot water. Add to Cream Filling, using in making one cup sugar in place of seveneighths cup. From The Boston Cooking-School Cook Book, 1896, page 604. | |
| The White House Cook Book (1887) | Chocolate Cream for Filling |
FIVE tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring. Stir the ingredients over the ... From The White House Cook Book, 1887, page 317. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Cream Mixture |
Beat the one cup heavy cream in aloove recipe; add powdered sugar, chocolate and flavoring. From Lowney's Cook Book, Illustrated in Colors, 1907, page 225. | |
| Rumford Complete Cook Book (1908) | Chocolate Cream Nectar |
2 squares (ounces) of 3 cups water. K cup liquid coffee. Whipped cream. Melt the chocolate in a dry saucepan over a gentle add the (liquid) to it and two Add sugar and ... From Rumford Complete Cook Book, 1908, page 235. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Cream Nectar |
This may be made either from cake chocolate or from any of the cocoa pow¬ ders, and a trial will determine which is the more agreeable. Melt two squares of chocolate or ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 48. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chocolate Cream Pudding |
Grate quarter of a pound of the best chocolate; pour on it one teacupful of boiling water; let it stand by the fire until thoroughly dissolved lightly, omitting the; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 343. | |
| The Appledore Cook Book (1872) | Chocolate Custard |
Set one quart of milk on to as before directed. Scrape with a knife one ounce of nice chocolate, and mix with one heaping cup of sugar; wet this with two spoonfuls of ... From The Appledore Cook Book, 1872, page 171. | |
| The National Cookery Book (1876) | Chocolate Custard |
Dissolve slowly by the side of the fire an ounce and a half of the best chocolate, in rather more than a wineglassful of water, and boil | perfectly smooth. Mix with it ... From The National Cookery Book, 1876, page 238. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CHocoLaTE CusTaRD |
Two sections chocolate dissolved in one quart of milk, one cup sugar, yolks of six eggs, a heaping table-spoon corn starch; beat the yolks, add the sugar and corn ... From Buckeye Cookery and Practical Housekeeping, 1877, page 93. | |
| The Dixie Cook-Book (1883) | CHocoLaTE CusTaRD |
Break two sections chocolate in » half-dozen pieces, put it in a pan over boiling water, with milk enough to barely cover it; mash and stir perfectly smooth, then add ... From The Dixie Cook-Book, 1883, page 113. | |
| The Creole Cookery Book (1885) | Chocolate Custard |
Make some strong chocolate, allowing } lb. of the best, which is Baker’s prepared cocoa, to a quart of rich milk, first fixing the milk, and scrape the chocolate to a ... From The Creole Cookery Book, 1885, page 189. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Chocolate Custard or Cream |
Beat up separately the whites and yolks of six eggs, add to the yolks a cup of fine white sugar, stir the whites into the yolks, dissolve a quarter of a pound of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 122. | |
| Directions for Cookery, in Its Various Branches (1837) | Chocolate Custard—scrape |
fine a quarter of a pound of the best chocolate, and pour on it a tea-cup of boiling water. let it stand by the fire 27* it twice. omitting the whites of two. Stir them ... From Directions for Cookery, in Its Various Branches, 1837, page 319. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Fig Ice Cream |
4 ounces Lowney's Premium Chocolate 1^ cups finely chopped figs Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 317. | |
| The Cook's Own Book (1832) | Chocolate Frothed or Whip |
PED. 1'ut lialf a pound of chocolate to a glass of water <.\cr a small (ire, stirring it with a wooden s|>oon until perfectly dk-olved; it off and add six yolks of a of ... From The Cook's Own Book, 1832, page 97. | |
| The Creole Cookery Book (1885) | Chocolate Ice |
Have 6 yolks of eggs, and 2 lb. of sugar well strained together as for cake; roll out } lb. of chocolate, pour a teacupful of boiling water on it, a little at a time, ... From The Creole Cookery Book, 1885, page 171. | |
| Housekeeping in Old Virginia (1879) | Chocolate Ice Cream |
Half a pound sweet chocolate, twelve eggs, one gallon milk, two tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve the chocolate in one pint and a half ... From Housekeeping in Old Virginia, 1879, page 443. | |
| Housekeeping in Old Virginia (1879) | Chocolate Ice Cream |
Three quarts milk, eight eggs, six ounces chocolate dissolved in a pint of boiling water, three heaping tablespoonfuls arrowroot well mixed in cold milk, one pound and a ... From Housekeeping in Old Virginia, 1879, page 443. | |
| Housekeeping in Old Virginia (1879) | Chocolate Ice Cream |
One quart morning's milk, one-quarter of a pound chocolate, one teaspoonful vanilla, sugar to the taste. Boil as for table use. When ready to freeze, whip in one quart rich cream. From Housekeeping in Old Virginia, 1879, page 444. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chocolate Ice Cream |
Make a foundation with two eggs, one cupful of sugar, half a cupful of flour and a pint of milk, as for While this is scrape one square (an ounce) of Baker’s chocolate, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 298. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chocolate Ice Cream |
4 ounces of sweet chocolate i^ teaspoon ful of powdered cinnamon i heaping tablespoonful of vanilla-sugar or one tablespoonful of the extract Put one-half the cream, the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 463. | |
| Rumford Complete Cook Book (1908) | Chocolate Ice Cream |
1 quart thin cream. 2 squares unsweetened bak2 teaspoons vanilla extract ing chocolate. Scald the cream, add the sugar and let it melt, and when the cream is cold add ... From Rumford Complete Cook Book, 1908, page 193. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Chocolate Ice Cream |
i tablespoon flour i% cups sugar i qt. thin cream Y% teaspoon salt 3 squares Baker's chocolate 2 tablespoons vanilla Mix salt, add egg beaten, and milk gradually; cook ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 66. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Chocolate Ice Cream |
1 quart thin cream i}4 squares Baker's chocolate Hot water Melt chocolate and dilute with hot water to pour easily, add to cream; then add sugar, and flavoring, and freeze. From Catering for Special Occasions, with Menus and Recipes, 1911, page 249. | |
| Dainty Desserts for Dainty People (c. 1910s) | Chocolate Ice Cream |
1 quart thin cream. 2 tabiespoonfuls cold water. 1| squares unsweetened chocolate. 1 tablespoonful vanilla. Melt chocolate and add boiling water gradually, while ... From Dainty Desserts for Dainty People, c. 1910s, page 25. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Ice Cream I |
1 quart thin cream 1^ squares unsweetened chocolate or 1 cup sugar ^ cup prepared cocoa Few grains salt 1 tablespoon vanilla Melt chocolate, and dilute with hot water to ... From The Boston Cooking-School Cook Book, 1896, page 516. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Ice Cream II |
Use recipe for Vanilla Ice Cream II. Melt two squares Baker's chocolate, by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard ... From The Boston Cooking-School Cook Book, 1896, page 516. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Ice Cream No |
J cup flour 1 pint cream Beat eggs; add flour, one cup sugar, and milk double boiler twenty minutes. Melt chocolate; add sugar, boiling water; cook until glossy, then ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 319. | |
| Reliable Recipes (c. 1910s-1920s) | Chocolate Ice Cream—Increase |
sugar to i yi cups and add i yZ squares of bitter chocolate or yZ cup cocoa to the custard. Caramel Ice Cream—-Same as vanilla ice cream, using only yi of the sugar in ... From Reliable Recipes, c. 1910s-1920s, page 67. | |
| The Cook's Own Book (1832) | Chocolate Ice Water |
of chocolate, warm it half a gill of sirup, and pint of water; mix it and freeze it From The Cook's Own Book, 1832, page 318. | |
| Gulf City Cook Book (1878) | Chocolate Ice-cream |
Make ice-cream as in No. 2, and before freezing add eight of grated chocolate, in milk or water to make a smooth paste. From Gulf City Cook Book, 1878, page 189. | |
| Aunt Babette's Cook Book (1889) | Chocolate Ice-cream |
(No. 1.) To three pints of cream, rich and sweet, add one pound of pulverized sugar, and dissolve half a pound of sweet vanilla chocolate, which has been previously ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 422. | |
| Aunt Babette's Cook Book (1889) | Chocolate Ice-cream |
(No. 2.) Take one quart of cream, one pint of new milk, two eggs, a teacupful of grated chocolate, double vanilla, two cups of pulverized sugar, a teaspoonful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 422. | |
| Aunt Babette's Cook Book (1889) | Chocolate Ice-cream |
(No. 3.) Grate ten ounces of fine, sweet vanilla chocolate and dissolve it in a pint of sweet cream. Heat it ina farina kettle with an additional quart of cream. Beat ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 422. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Junket |
1 ounce Lowney's Premium 1 quart milk 1 tablespoon wine or brandy 3 tablespoons boiling water 1 junket tablet Melt chocolate; add boiling water. Crush junket tablet; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 226. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Junket Ice Cream |
1 junket tablet 1 tablespoon cold water; add melted chocolate and sugar; cook three When lukewarm, add junket tablet which has been dissolved in cold water. Add cream ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 318. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Nut Pudding |
1 cup soft bread crumbs 1 cup chopped nuts juice and grated rind of 1 lemon 2 egg whites beaten until stiff Mix first seven ingredients; when well blended, cut and fold ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 244. | |
| Gulf City Cook Book (1878) | Chocolate Pudding |
One quart of milk, three ounces of chocolate boiled in the flavor with two tea-spoonfuls of vanilla, and sweeten When cool, add the beaten whites of three and the yelks ... From Gulf City Cook Book, 1878, page 184. | |
| Housekeeping in Old Virginia (1879) | Chocolate Pudding |
Scrape fine three ounces of chocolate. Add to it a teaspoonful of powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour over it a quart of rich milk, ... From Housekeeping in Old Virginia, 1879, page 390. | |
| Housekeeping in Old Virginia (1879) | Chocolate Pudding |
1 quart milk. Sugar to taste. 2 tablespoonfuls corn-starch, dissolved in milk. 4 tablespoonfuls chocolate. Set the milk on the fire, and just before it boils put in the ... From Housekeeping in Old Virginia, 1879, page 391. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chocolate Pudding |
One quart of milk, four table-spoonfuls of corn-starch, four of sugar, four of scraped chocolate, two of boiling water, two Reserve one cupful of the milk, and put the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 265. | |
| Aunt Babette's Cook Book (1889) | Chocolate Pudding |
(No. 1.) Dry and grate two cupfuls of bread, mix with this twelve tablespoonf uls of chocolate, grated. Heat to' boiling one quart of rich milk, and pour this over the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 278. | |
| Aunt Babette's Cook Book (1889) | Chocolate Pudding |
(No. 2.) Boil six sticks of chocolate in milk or water, when boiled add a loaf of soaked bread, enough pulverized sugar to sweeten and a lump of butter. Stir this until ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 279. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Pudding |
Yolks 2 eggs \% squares unsweetened chocolate 13^ cups flour >^ tea-spoon vanilla Cream the butter, and add one~balf the sugar gradually. Beat yolks of eggs until thick ... From The Boston Cooking-School Cook Book, 1896, page 463. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Pudding |
To a quart of milk, allow a pint of fine bread, slices of bread or their equivalent in small pieces; crusts and “heels” may be used. Add three eggs, one small cup of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 114. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Pudding |
Beat the yolks of three eggs, half a cup of sugar and a level saltspoon of cinnamon together until very light; add slowly a cup of milk heated to boiling, beating well; ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 152. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Pudding |
<* A cup of milk, a scant cup of bread crumbs, one tablespoon of dry cocoa and same of sugar mixed together, yolk of one egg. Bake in moderate oven. Make 15? a meringue ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 192. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Chocolate Pudding |
1 egg 2 oz. sweetened chocolate Vi tsp vanilla If unsweetened chocolate is used yi c more sugar is needed. Blend 10 minutes in double boiler. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 55. | |
| The Woman Suffrage Cook Book (1886) | Chocolate Pudding* |
Scald one quart of milk, pour it over four tablespoonfuls ■ grated chocolate, let it stand fifteen minutes to cool; beat to gether yolks of six eggs, two whites, five ... From The Woman Suffrage Cook Book, 1886, page 72. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Raisin Pudding |
IJ cups fine cracker crumbs 1 egg 2J cups milk 1 cup seeded raisins J cup molasses i cup cocoa, or Chocolate melted Soak cracker crumbs in milk, add remaining ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 244. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Raspberry Meringue |
Chocolate, melted 4 tablespoons raspberry jam. Beat the whites of eggs until stiff, using fork or flat beater; add remaining ingredients very slowly, and beat Serve with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 226. | |
| Home Candy Making (1889) | Chocolate-cream Hazel Nuts |
For these, add a tablespoonful of grated chocolate to each half-cup of fondant, knead and work well, adding a few drops of vanilla or a little vanilla powder, using ... From Home Candy Making, 1889, page 33. | |
| Mrs. Owen's Illinois Cook Book (1871) | Christmas Plum Pudding |
Pick and stone half a pound Malaga raisins, wash and dry the same quantity of cun ants; chop, not too tine, three-quarters of a pound of beef suet, put it in a ... From Mrs. Owen's Illinois Cook Book, 1871, page 285. | |
| Housekeeping in Old Virginia (1879) | Christmas Plum Pudding |
Half a loaf of bread (grated). 1 pound currants. 2 pounds stoned raisins. 1 pound chopped suet. 6 eggs, and 2 pieces of citron cut up. Beat the yolks of the eggs with ... From Housekeeping in Old Virginia, 1879, page 376. | |
| La Cuisine Creole (1885) | Christmas Plum Pudding |
One pound and a half of raisins, half a pound of cur¬ rants, three-quarters of a pound of bread-crumbs, half a pound of flour, three-quarters of a pound of beefsuet, ... From La Cuisine Creole, 1885, page 203. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Christmas Plum Pudding |
2 cups soft bread crumbs 2 cups chopped suet 1 teaspoon nutmeg 1 cup chopped raisins 1 cup chopped citron \ cup brandy • 1 cup cleaned currants J tablespoon lemon rind ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 258. | |
| The White House Cook Book (1887) | Christmas Plum Pudding. |
ONE cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of wellwashed currants, ... From The White House Cook Book, 1887, page 435. | |
| The Appledore Cook Book (1872) | Christmas Pudding |
Ten crackers, one quart of milk, five eggs, one pint of sugar, one and a half cups of chopped suet, one cup of molasses, one cup of brandy, one spoonful of salt, one ... From The Appledore Cook Book, 1872, page 146. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Christmas Pudding |
Take three-quarters of a pound each of chopped suet, stoned raisins, currants, sugar and dried bread crumbs, onequarter of a pound of sliced citron, two chopped sour ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 176. | |
| Aunt Babette's Cook Book (1889) | Chxvmpagne Ice |
Boil one pound of sugar with one cup of water until it is like syrup. When cold, add the juice of six lemons, one hotlhi of champagne and the stiff-beaten whites of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 429. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cider Jelly |
A box of gelatine, one pint of sugar, a quart and pint of cider, half a pint of cold water. Soak the gelatine in the cold water for two hours. Let the cider come to a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 312. | |
| The Boston Cooking-School Cook Book (1896) | Cider Jelly |
1^ box gelatine or 3^ cup cold water 2 tablespoons granulated 1 cup boiling water gelatine 2 cups cider Make same as Lemon Jelly. From The Boston Cooking-School Cook Book, 1896, page 487. | |
| Common Sense in the Household (1871) | CitAB-APPLE Jelly. ^ |
Cut Siberian crab-ap[)les to pieces, but do not pare or remove the seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put into a stone jar, set in a pot ... From Common Sense in the Household, 1871, page 473. | |
| Housekeeping in Old Virginia (1879) | CiTKON Pudding |
f pound sugar. \ pound butter (melted). Two tablespoonfuls of cracker soaked in a teacup of new milk, and made into a paste with a spoon. A glass of wine, a little ... From Housekeeping in Old Virginia, 1879, page 386. | |
| The Jewish Manual (1846) | Citron Pudding |
Cut in slices two ounces of citron, the same quantity of candied orange and lemon peel, add to them four ounces of loaf sugar, and four of fresh butter; line a dish with ... From The Jewish Manual, 1846, page 179. | |
| Mrs. Owen's Illinois Cook Book (1871) | Citron Pudding |
Beat the yelks of three eggs with two tablespoon sful of flour; when light, add one pint boiling milk, and a quarter of a pound citron, cut fine; put in cups and half an ... From Mrs. Owen's Illinois Cook Book, 1871, page 295. | |
| Housekeeping in Old Virginia (1879) | Citron Pudding |
Stir in the butter while warming the eggs. Cut the citron in pieces and drop in the mixture. Have a rich paste, and bake in a quick oven. — Mrs. H. Peel and cut five ... From Housekeeping in Old Virginia, 1879, page 386. | |
| Aunt Babette's Cook Book (1889) | Cleaning Cream |
For cleaning woolen garments of any description, especially boys' and men's clothes, dissolve four ounces of white Castile soap, cut up fine, in one quart of soft water, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 43. | |
| Presbyterian Cook Book (1873) | Cleansing Cream |
Three ounces of castile soap, and one of borax; dissolve in one of rain water, over the fire. dissolved, add four quarts more of cold water; then add the spirits of ... From Presbyterian Cook Book, 1873, page 168. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Cocoanut Cream |
Make a cream the same as for Cocoa Nut Cream, except omit the nuts, and add one cup of shredded cocoanut and the rind and juice of one lemon. From Lowney's Cook Book, Illustrated in Colors, 1907, page 323. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Cream |
2 cups light cream ^ cup cocoa J inch stick cinnamon 1 cup heavy cream Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 224. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Ice Cream |
2 cups cream, or 2 cups milk and 1 tablespoon cornstaroli or arrowroot i to J cup Lowney's Cocoa Mix cornstarch or arrowroot; add scalded milk, and cook twenty minutes ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 320. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Nut Cream Ice |
^ cup Lowney's Cocoa H cups sugar 1 cup walnuts Mix and add When well blended, add scalded milk. double boiler, stirring constantly, twenty minutes. Add nuts finely ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 324. | |
| The Virginia House-Wife (1824) | Cocoa-nut Cream |
Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten and freeze it. If the nut be asmall one, it will require one and a ... From The Virginia House-Wife, 1824, page 191. | |
| Gulf City Cook Book (1878) | Cocoa-nut Custard |
Eight eggs, one half pound of butter, one pound of sugar, one large cocoa-nut and the milk of it; cream the butter and sugar together; in the other Bake in paste. From Gulf City Cook Book, 1878, page 158. | |
| Gulf City Cook Book (1878) | Cocoa-nut Ice-cream |
Make boiled custard, putting six eggs to a quart of milk. Just before freezing grate one cocoa-nut into half a gallon of The milk of the cocoa-nut must not be used, nor ... From Gulf City Cook Book, 1878, page 190. | |
| The Creole Cookery Book (1885) | Cocoanut Cream |
Beat the whites of 4 eggs to a stiff froth; boil 3 pints of milk down to a quart, and pour it. on-the eggs, stirring it very slowly; sweeten it to the taste; after this ... From The Creole Cookery Book, 1885, page 170. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cocoanut Cream |
3 tbsp AirlinE honey M c cold water 1 c shredded cocoanut 2 eggs whites Add soaked gelatine to hot custard made with the milk, Q^g yolks and honey. Fold in other ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 58. | |
| Dainty Desserts for Dainty People (c. 1910s) | Cocoanut Cream |
h envelope Knox Sparkling Gelatine. 1 cup shredded cocoanut. Make custard of yolks of eggs, sugar and milk; remove from range and add soaked gelatine. When mixture ... From Dainty Desserts for Dainty People, c. 1910s, page 16. | |
| The Boston Cooking-School Cook Book (1896) | Cocoanut Cream Candy |
\}^ cups sugar 2 teaspoons butter }^ cup milk y^ cup shredded cocoanut Put butter into granite saucepan; when melted, add sugar and milk, and stir until sugar is ... From The Boston Cooking-School Cook Book, 1896, page 624. | |
| Rumford Complete Cook Book (1908) | Cocoanut Cream Candy |
1 cocoanut. 1K pounds granulated sugar. Put the sugar and milk of the cocoanut together in a saucepan and cook five minutes; add the cocoanut and cook ten minutes ... From Rumford Complete Cook Book, 1908, page 229. | |
| The Creole Cookery Book (1885) | Cocoanut Custard |
One nut grated into 1 pint of milk and 3 eggs; sugar to the taste, butter the size of a walnut, the rind of 1 lemon, and a little nutmeg. From The Creole Cookery Book, 1885, page 178. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cocoanut Custard |
i cup of grated cocoanut Beat the eggs and sugar together until light, then add the and cocoanut. Line two pie 'dishes with plain paste, fill them with this mixture, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 391. | |
| Housekeeping in Old Virginia (1879) | CocoANUT Ice Ckeam |
One pound grated cocoanut, one pound sugar, one pint cream. Stir the grated nut gradually into the cream. Boil gently, or merely heat it, so as to thoroughly get the ... From Housekeeping in Old Virginia, 1879, page 444. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Ice Cream |
One grated nut, three and a half quarts of milk, one pint of cream, two tablespoonfuls arrow-root mixed in a little cold milk. Sweeten to the taste, and freeze. — Mrs. D. R. From Housekeeping in Old Virginia, 1879, page 444. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cocoanut Ice Cream |
One of cream, one pint of milk, cupful and a half of sugar, one cupful of prepared cocoanut, the rind and juice of a lemon. the eggs and the grated and put the in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 301. | |
| The White House Cook Book (1887) | Cocoanut Ice-cream |
ONE quart of cream, one pint of milk, three eggs, one cupful and a half of sugar and one of prepared cocoanut, the rind and juice of a lemon. Beat together the eggs and ... From The White House Cook Book, 1887, page 413. | |
| The Creole Cookery Book (1885) | Cocoanut Meringue |
One lb. of powdered sugar, the whites of 9 eggs, beaten to a froth; the sugar should be worked in slowly with a wooden spoon; have ready a pan well greased and floured; ... From The Creole Cookery Book, 1885, page 238. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cocoanut Pudding |
Break the cocoanut and save the milk, peal off the brown skin, and grate the cocoanut very fine. Take the same weight of cocoanut, fine white sugar, and butter; rub the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 108. | |
| Common Sense in the Household (1871) | CocoANUT Pudding |
|- lb. grated cocoanut. ^ cup stale sponge cake, crumbed fine. 1 large cup rich milk—cream, if you can get it. 2 teaspoonfuls vanilla, or rose-water. Cream the butter ... From Common Sense in the Household, 1871, page 401. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cocoanut Pudding |
Stir one pound of white a quarter of a to a cream; take the yelks of twelve eggs and the whites of six, and when separately and light, add them to the butter and sugar, ... From Mrs. Owen's Illinois Cook Book, 1871, page 303. | |
| Presbyterian Cook Book (1873) | Cocoanut Pudding |
Mrs. M unger. Nearly two quarts of milk; six eggs; one cocoanut, grated;. sugar to taste; one teacupful of butter; add nutmeg, after it is placed in the oven. Stir once ... From Presbyterian Cook Book, 1873, page 82. | |
| Housekeeping in Old Virginia (1879) | CocoANUT Pudding |
Two grated cocoanuts. 8 eggs, leaving out 4 whites. Beat the eggs separately and to the yolks add the butter, sugar, cocoanut, and whites. Add a little wine or brandy, ... From Housekeeping in Old Virginia, 1879, page 389. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Pudding |
One-half pound butter, one-half pound sugar, a whole cocoa* nut grated, five eggs beaten to a froth, leaving out two whites. Bake in plates with pastry underneath. The ... From Housekeeping in Old Virginia, 1879, page 390. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Pudding |
Stir together, A glass of wine. 6 eggs (beaten light). When all these ingredients have been stirred together till light, add a pound of grated cocoanut, mixed with a ... From Housekeeping in Old Virginia, 1879, page 390. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Pudding |
1^ pound grated cocoanut. \ pint cream. 7 whole eggs, or 9 whites and 2 yolks. Half a nutmeg. Stir butter and sugar as for cake. Beat eggs well. Bake some time. — Mrs. JE. G. From Housekeeping in Old Virginia, 1879, page 390. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Pudding |
One grated cocoanut, one pound of sugar, one quarter of a poimd of melted butter, and six eggs. — Mrs. M. S. C. From Housekeeping in Old Virginia, 1879, page 390. | |
| The Creole Cookery Book (1885) | Cocoanut Pudding |
One quart of milk, 6 eggs, 4 lb. sugar, 3 lb. of butter, and 1 large cocoanut grated; put this, with the butter and sugar, over the fire; melt and cream together; next ... From The Creole Cookery Book, 1885, page 191. | |
| The Creole Cookery Book (1885) | Cocoanut Pudding |
Grate 1 large, or 2 small cocoanuts, the day before, that they may dry; take 1 lb. of sugar, 10 yolks and 3 whites of eggs, beat them very light; add a-tablespoonful of ... From The Creole Cookery Book, 1885, page 201. | |
| The Creole Cookery Book (1885) | Cocoanut Pudding |
One Ib. of sugar, the yolks of 10 eggs, } pint of cream, § gill of brandy, the juice of 1 lemon, with the peel grated, 4 1b. of the cocoanut; bake it in a nice paste. From The Creole Cookery Book, 1885, page 201. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cocoanut Pudding |
i cocoanut Beat the eggs all light, add the milk, sugar, vanilla, and cocoanut, grated; stir until thoroughly mixed, and bake in for From Mrs. Rorer's Philadelphia Cook Book, 1886, page 414. | |
| The Picayune Creole Cook Book (1901) | Cocoanut Pudding |
Pouding de Coco, 1 Grated Cocoanut. 1 Quart of Milk. 1 Cup of Sugar. 1 Tablespoonful of 4 Tablespoonfuls of Cornstarch. Put the milk in a boiler and add the cornstarch ... From The Picayune Creole Cook Book, 1901, page 275. | |
| The New England Cook Book (1905) | Cocoanut Pudding, No |
pint of milk to in a farina kettle. Take four tablespoonfuls of comstarch and dissolve it in a little cold milk, then stir it Add half a cupful of sugar, the well-beaten ... From The New England Cook Book, 1905, page 193. | |
| The Creole Cookery Book (1885) | Cocoanut Sherbet |
Two cocoanuts, } lb. of best white sugar and 2 quarts of water; after taking the milk from the nuts, break and take off the dark rind; grate the white meat, and pour ... From The Creole Cookery Book, 1885, page 190. | |
| Presbyterian Cook Book (1873) | Coen Staech Pudding |
Heat one quart of milk to boiling, then stir in slowly one cupful of corn starch; mix with this about six good pared and sliced; add two tablespoonsful of sugar; one of ... From Presbyterian Cook Book, 1873, page 78. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Coffee Bavarian Cream |
One cupful of strong coffee, one pint of cream, half a package of gelatine, one cupful of sugar, one-third of a of Soak the gelatine two hours in the Pour cn this the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 294. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Coffee Bavarian Cream |
y? box gelatine YZ pint of milk i cup strong boiling coffee gelatine with let it soak for a it the add the it; then strain into a tin basin; let stand until cool. it is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 430. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Coffee Bavarian Cream |
Use rule for Bavarian Cream, substituting one cup strong boiling coffee for one fourth cup cream. From Lowney's Cook Book, Illustrated in Colors, 1907, page 236. | |
| Dainty Desserts for Dainty People (c. 1910s) | Coffee Bavarian Cream |
Make same as Bavarian Cream No. 1, substituting one-half cup strong boiled coffee in place of one-half cup of the milk, and add one tablespoonful lemon juice. From Dainty Desserts for Dainty People, c. 1910s, page 15. | |
| The Virginia House-Wife (1824) | Coffee Cream |
Toast two gills of raw coffee till it is a light brown, and not a grain burnt; put it hot from the toaster, without grinding it, into a quart of rich, and perfectly ... From The Virginia House-Wife, 1824, page 192. | |
| The Cook's Own Book (1832) | Coffee Cream |
(2) Boil a calf's foot it wastes to a pint of jellv; oil' the sediment ami lilt..Make a teacup of eery strong coffee; bit of isinglass, to Ix: perfectly bright; it to ... From The Cook's Own Book, 1832, page 100. | |
| La Cuisine Creole (1885) | Coffee Cream |
Take three cups of good clear coffee, sweeten it well and boil with it a pint of cream until reduced one-third. From La Cuisine Creole, 1885, page 245. | |
| The International Cook Book (1906) | Coffee Cream |
2082. LOBSTER, CARDINAL Cut away the large and small claws from three small live lobsters of one pound each, split in two, remove gravel pouch from heads. Season bodies ... From The International Cook Book, 1906, page 639. | |
| Rumford Complete Cook Book (1908) | Coffee Cream |
1 tablespoon granulated *A cup strong coffee. 1 cup whipped, cream. Make a custard by cooking the eggs and milk in a double till they coat the back of a spoon, stirring ... From Rumford Complete Cook Book, 1908, page 120. | |
| Dainty Desserts for Dainty People (c. 1910s) | Coffee Cream Filling |
Make same as Cream Filling, scalding the milk with two tablespoonfuls ground coffee, and straining before adding sugar, salt and eggs. 1 tablespoonful tarragon vinegar. ... From Dainty Desserts for Dainty People, c. 1910s, page 44. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Coffee Cream for Charlotte and Eclair |
Flavor one pint of rich thick cream with one-fourth cup of black coffee and one teaspoon of lemon, add about a half a cup of sugar, chill and whip it until thick enough ... From Good Things to Eat, as Suggested by Rufus, 1911, page 121. | |
| The Southern Cookbook (1912) | Coffee Cream, Much Admired |
Boil a calf's foot in water it wastes to a pint of jelly: it of sediment and fat. Make a teacup of veiy strong; it with a bit of isinglass to be perfectly bright; it to ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 70. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Coffee Custard |
Take a large cup of fresh ground coffee, break an egg into it, mix it up well, put it into a coffee-pot with a pint of boiling water. Boil it five minutes, add a cup of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 123. | |
| The Appledore Cook Book (1872) | Coffee Custard |
Tie one cup of ground coffee in a piece of muslin, and put on to boil with one quarFbf milk; let it boil ten minutes after the milk comes to a boil; then take out and ... From The Appledore Cook Book, 1872, page 171. | |
| The Boston Cooking-School Cook Book (1896) | Coffee Custard |
2 cups milk K cup sugar 2 tablespoons ground coffee % teaspoon salt 3 eggs 34 teaspoon vanilla Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, ... From The Boston Cooking-School Cook Book, 1896, page 483. | |
| The Appledore Cook Book (1872) | Coffee Ice Cream |
Made the same as chocolate, but using coffee instead of chocolate. Tie one pint of ground coffee in a piece of muslin, and boil in the milk for half an hour before take ... From The Appledore Cook Book, 1872, page 177. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Coffee Ice Cream |
YZ pound of pulverized sugar 4 ounces of Mocha or three ounces of Java the coffee ground coarsely; put it with one pint of the cream and steep for ten minutes, then it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 463. | |
| The Boston Cooking-School Cook Book (1896) | Coffee Ice Cream |
1 quart cream 1^ cups sugar 3^ cup Mocha coffee Yolks 4 eggs Scald milk with coffee, add one cup sugar; mix egg j'olks slightly beaten with one-fourth cup sugar, and ... From The Boston Cooking-School Cook Book, 1896, page 517. | |
| Aunt Babette's Cook Book (1889) | Coffee Ice-ceeam |
Put one-quarter of a pound of fresh-roasted and ground coffee in a quart of boiling creaui^, and three-quarters of a pound of sugar, and let this boil in a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 424. | |
| Common Sense in the Household (1871) | Coffee Ice-cream |
3 pints of cream. 1 cvip black coffee—very strong and clear., 2 tablespoonfuls arrowroot, wet up with cold milk. Heat half the cream nearly to boiling, stir in the ... From Common Sense in the Household, 1871, page 448. | |
| Larkin Housewives' Cook Book (1915) | Coffee Ice-Creeim |
Scald two quairts milk. Beat the yolks of six eggs and two Add them to the scalded Stir and cook for ten minutes, take from the fire and add one pint cream. Stir ... From Larkin Housewives' Cook Book, 1915, page 98. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Coffee Jelly |
One pint of sugar, one of strong coffee, a pint and a of boiling water, half a pint of cold water, a box boiling water on it, and when it is dissolved, add the and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 313. | |
| The Dixie Cook-Book (1883) | Coffee Jelly |
Half box Coxe’s gelatine soaked half an hour in a half tea-cup cold water (as little water as possible), one quart strong coffee, made as if for the table and sweetened ... From The Dixie Cook-Book, 1883, page 188. | |
| The Creole Cookery Book (1885) | Coffee Jelly |
Infuse 3 lb. of ground Mocha coffee in a glass of boiling water; when the coffee is precipitated, pour it off clear; boil } 1b. sugar to a rich syrup; pour the coffee to ... From The Creole Cookery Book, 1885, page 172. | |
| Dainty Desserts for Dainty People (c. 1910s) | Coffee Jelly |
Juice of one lemon. 3 cups clear strong coffee, (J cup sherry wine if desired). Soak the gelatine in the cold water five minutes and dissolve in the hot coffee; add ... From Dainty Desserts for Dainty People, c. 1910s, page 11. | |
| Foods That Will Win the War and How to Cook Them (1918) | Coffee Marshmallow Cream |
2 cups strong boiling coffee gelatine (granulated) 1 cup condensed milk Soak gelatine in cold water until soft. Add coffee and stir until dissolved. From Foods That Will Win the War and How to Cook Them, 1918, page 70. | |
| The Dixie Cook-Book (1883) | Coffee with Whipped Cream |
For six cups of coffee of fair size, take one cup sweet cream whipped light with a little sugar; put into each cup the desired amount of sugar and about a table-spoon ... From The Dixie Cook-Book, 1883, page 145. | |
| The Boston Cooking-School Cook Book (1896) | Cofifee Jelly |
)^ box gelatine or )^ cup cold water 2 tablespoons granulated 1 cup boiling water gelatine 3^ cup sugar 2 cups boiled coffee Make same as Lemon Jelly. Serve with sugar and cream. From The Boston Cooking-School Cook Book, 1896, page 487. | |
| Common Sense in the Household (1871) | Cokn-starch Custard Ple, B^ |
3 pints milk, 6 tablesj)oonfuls white sugar. " coi'n-starch. 2 teaspoonfuls essence bitter almonds. Boil the milk, stir in the corn-starch wet in a little cold milk, and ... From Common Sense in the Household, 1871, page 366. | |
| The White House Cook Book (1887) | Cold Berry Pudding |
TAKE rather stale bread— baker's bread or light home-made—cut in thin slices and spread with butter. Add a very little water and a little sugar to one quart or more of ... From The White House Cook Book, 1887, page 426. | |
| The Boston Cooking-School Cook Book (1896) | Cold Cabinet Pudding |
^ box gelatine or K cup sugar 1 tablespoon granulated gelatine 3^ teaspoon salt ^ cup cold water 1 teaspoon vanilla 2 cups scalded milk 1 tablespoon brandy Yolks 3 eggs ... From The Boston Cooking-School Cook Book, 1896, page 494. | |
| The Jewish Manual (1846) | Cold Cream |
Warm gently together four ounces of oil of almonds, and one ounce of white wax, gradually adding four ounces of rose water; this is one of the best receipts for making ... From The Jewish Manual, 1846, page 226. | |
| Presbyterian Cook Book (1873) | Cold Cream |
One ounce of rose water; one half ounce of spermacetti; one drachm of white wax, and fourteen drachms of almond oil. Melt the last three in a china cup, in hot water add ... From Presbyterian Cook Book, 1873, page 163. | |
| Housekeeping in Old Virginia (1879) | Cold Cream |
Pose-water, half an ounce; oil of sweet almonds, half an ounce \ pure olive-oil, two ounces; spermaceti, half an ounce \ 512 CAMPHOR ICE FOE THE TEETH. white wax, one ... From Housekeeping in Old Virginia, 1879, page 519. | |
| The White House Cook Book (1887) | Cold Cream |
MELT one ounce oil of almonds, half ounce spermaceti, one drachm white wax, and then add two ounces of rose-water, and stir it constantly until cold. From The White House Cook Book, 1887, page 620. | |
| Mrs. Beeton's Book of Household Management (1861) | Cold Cream Unguent |
(Used as a Mild Unguent to Soften the Skin, Prevent Chaps, etc.') Ingredients. — 2 ozs. of spermaceti, £ of an oz. of virgin wax, £ of a pint of oil of sweet almonds, £ ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cold Custard |
Take one-fourth of a calf's rennet, wash it well, cut it in pieces and put it into a decanter with one pint of Lisbon wine. In a day or two it will be fit for use. To ... From Mrs. Porter's New Southern Cookery Book, 1871, page 370. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Cold Custard or Rennet Pudding |
piece of calf's rennet three inches square, to a pint of wine, when it has stood seven or eight it is fit for use. Whenever you wish to make your custard, put three ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 88. | |
| The White House Cook Book (1887) | Cold Fruit Pudding |
THROW into a pint of new milk the thin rind of a lemon, heat it slowly by the side of the fire and keep at the boiling point until strongly flavored. Sprinkle in a small ... From The White House Cook Book, 1887, page 430. | |
| The Creole Cookery Book (1885) | Cold Jelly Daube |
Four Ibs. round of ‘beef; season well with salt, pepper, a little garlic, 1 bay leaf, and 1clove. Lard well through and through; sprinkle with a tablespoonful of ... From The Creole Cookery Book, 1885, page 82. | |
| The International Cook Book (1906) | Cold Peach Pudding |
2029. PURE"E OF OYSTER PLANT Trim off stems, scrape and thoroughly wash two medium bunches of oyster plants. Drain and slice very fine, place in a saucepan with one ... From The International Cook Book, 1906, page 622. | |
| The Jewish Manual (1846) | College Pudding |
These are made in a similar way to Cumberland pudding, with the omission of the apples, they are made in balls, and fried or baked in cups. A sweet sauce is served with them. From The Jewish Manual, 1846, page 160. | |
| The International Cook Book (1906) | College Pudding |
615. BISQUE OF SHRIMP Procure four dozen fresh shrimp; wash in several changes of fresh water and drain well. Pound in a clean mortar to a paste, remove, place on a ... From The International Cook Book, 1906, page 190. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | College Pudding |
J cup strained apple sauce rind and juice of one lemon Mix ingredients in order given. a pudding dish with plain paste, fill with apple mixture, and bake fortyfive ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 252. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Colored Jelly |
Take a pint of the syrup of any kind of preserves, add a pint of water, an ounce of isinglass, a wineglass of brandy, the juice of a lemon; put it in the kettle with the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 119. | |
| Dainty Desserts for Dainty People (c. 1910s) | Columbia Pudding |
{Illustrated on Page 6) Cover the bottom of a fancy mold with Wine Jelly mixture. Line upper part of mold with halves of figs, cut crosswise and soaked in having seed ... From Dainty Desserts for Dainty People, c. 1910s, page 16. | |
| The Appledore Cook Book (1872) | Com Pudding |
Put one quart of popped corn in a pudding-dish; into one quart of milk two teaspoonfuls of salt, and turn the milk on the corn. Bake twenty minutes. sugar and cream. ... From The Appledore Cook Book, 1872, page 150. | |
| Mrs. Hale's New Cook Book (1857) | Com Pudding— to |
be eaten as a vegetable.—Grate ears of green corn; add to a quart of it a tea-cupful of cream or milk, a lump of butter about the size of an egg, and a Mix all well ... From Mrs. Hale's New Cook Book, 1857, page 271. | |
| Mrs. Hale's New Cook Book (1857) | Common Baked Custard.—Mix |
a quart of new milk with 8 well-beaten eggs, strain the mixture through a fine sieve, and it with from 5 to 8 ounces of sugar, according to the taste; add a small pinch ... From Mrs. Hale's New Cook Book, 1857, page 347. | |
| The Southern Cookbook (1912) | Common Plum Pudding |
The same proportions of flour and suet as in Hunters' Pudding, and half the quantity of fruit, with spice, lemon, a glass of wine, or not, and one egg and milk; will make an if long boiled. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Concord Cream |
1 pint cream Lemon or fresh lime juice 1)^ cups grape juice % cup heavy cream y^ cup sugar Pistachio nuts, finely chopped Mix cream, grape juice, and sugar. Add lemon or ... From The Boston Cooking-School Cook Book, 1896, page 530. | |
| Dainty Desserts for Dainty People (c. 1910s) | Condensed Milk Pudding with Orange Jelly |
6 tablespoonfuls condensed milk. | teaspoonful lemon flavor. 2 cups hot water. Add the condensed milk to the hot water. Place on fire, and when beginning to boil add ... From Dainty Desserts for Dainty People, c. 1910s, page 14. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Connecticut Maize Pudding |
Sufficient quantity of sweet milk for the pudding desired, salt to the stir in Indian meal till a little milk will rise on the top by standing; if too thick, it will be ... From Mrs. Porter's New Southern Cookery Book, 1871, page 349. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Consomme for Aspic Jelly |
Cut two pounds of beef from the under part of the round and two pounds of shin of veal small pieces; crack the bones in the shin. over the fire with two and a half ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 154. | |
| The National Cookery Book (1876) | Continental Cream |
Four eggs; one quart of milk; five ounces of sugar; two tablespoonfuls of vanilla; half a box or one ounce of Cox’s gelatin, put to soak two hours before you ar ready to ... From The National Cookery Book, 1876, page 239. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corfee Jelly |
Half box Coxe’s gelatine soaked half an hour in a half teacup cold water (as little water as possible), one quart strong coffee, made as if for the table and sweetened ... From Buckeye Cookery and Practical Housekeeping, 1877, page 160. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CorFEE with WuHirPeD CREAM |
For six cups of coffee of fair size, take one cup sweet cream whipped light with a little sugar; put into each cup the desired amount of sugar and about a tablespoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 119. | |
| Common Sense in the Household (1871) | Cork-Starch Blanc-mange. ^ |
corn-starch, wet in a cold water. 3 eggs, well beaten—whites and yolks separately. 1 cup of sugar. "Vanilla, lemon, or other essence. Heat the milk to boiling; stir in ... From Common Sense in the Household, 1871, page 431. | |
| The White House Cook Book (1887) | Cornstarch Meringue |
HEAT a quart of milk until it boils, add four heaping teaspoonf uls of cornstarch which has previously been. dissolved in a little cold milk. Stir constantly while ... From The White House Cook Book, 1887, page 401. | |
| The White House Cook Book (1887) | Cornstarch Pudding |
RESERVE half a cupful of milk from a quart and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of cornstarch and a teaspoonful of salt ... From The White House Cook Book, 1887, page 430. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cornstarch Pudding No |
Mix cornstarch and scald milk, add to starch, stir constantly, it thickens; cook one hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. From Lowney's Cook Book, Illustrated in Colors, 1907, page 230. | |
| The Creole Cookery Book (1885) | Cottage Custard |
Make 1 quart of milk lukewarm, add 3 tablespoonfuls of rennet wine; after having seasoned the milk to the taste, set it by a short time, when it will be fit for use. From The Creole Cookery Book, 1885, page 178. | |
| La Cuisine Creole (1885) | Cottage Plum Pudding |
One pound and a half of flour, four or five eggs, a pinch of salt, a little nutmeg, one pound of raisins, half a pound of currants, sugar to taste, and a little milk. ... From La Cuisine Creole, 1885, page 204. | |
| Common Sense in the Household (1871) | Cottage Pudding |
»J< 1 cup of sugar. 1 tablespoonful of butter. 3 cups flour, or enough to make a tolerably stiff batter, ^ teaspoonful of soda. " cream-tartar, sifted with the flour. " ... From Common Sense in the Household, 1871, page 399. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cottage Pudding |
One heaping pint of flour, half a cupful of sugar, one egg, one cupful of milk, one teaspoonful of soda dissolved in the milk, two teaspoonsful of cream of tartar rubbed ... From Mrs. Porter's New Southern Cookery Book, 1871, page 325. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cottage Pudding |
One and a of fourteen ounces of suet, one pound and a quarter of stoned four ounces of of sugar, quarter of a pound of potatoes smoothly mashed, half a nutmeg, quarter ... From Mrs. Porter's New Southern Cookery Book, 1871, page 342. | |
| The Appledore Cook Book (1872) | Cottage Pudding |
One spoonful of butter, one cup of sugar, one cup of milk, one pint of flour, two eggs, one teaspoonful of saleratus, two of cream of tartar. Soften the butter, and then ... From The Appledore Cook Book, 1872, page 111. | |
| Housekeeping in Old Virginia (1879) | Cottage Pudding |
Beat to a cream one large cupful of sugar and two and a half tablespoonfuls of lard and butter mixed. Stir in one well beaten egg, one large cup of buttermilk with soda ... From Housekeeping in Old Virginia, 1879, page 404. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cottage Pudding |
2 heaping cups flour. 3 cup sugar. 2 teaspoonfuls baking-powder. | 3 tablespoonfuls melted butter. 4g teaspoonful salt.: 1 cup milk. 1 egg. Mix the salt and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 357. | |
| La Cuisine Creole (1885) | Cottage Pudding |
One tablespoonful of butter, one cup of sugar, one cup of milk, two eggs, one teaspoonful of soda, one pint of sifted flour, two spoonfuls of cream of tartar; mix like ... From La Cuisine Creole, 1885, page 210. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cottage Pudding |
i large teaspoonful of i^ cups of flour the butter, sugar and yolks of the eggs together until light; add the milk and then the flour. Now whites of the eggs to a stiff ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 406. | |
| The White House Cook Book (1887) | Cottage Pudding |
ONE heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, one tablespoonful of butter, two teaspoonf uls of ... From The White House Cook Book, 1887, page 433. | |
| The Boston Cooking-School Cook Book (1896) | Cottage Pudding |
1 egg 4 teaspoons baking powder Cream the butter, add sugar gradually, and egg well beaten; mix and sift flour, baking powder, and salt; add alternately with milk to ... From The Boston Cooking-School Cook Book, 1896, page 463. | |
| The Picayune Creole Cook Book (1901) | Cottage Pudding |
Pouding de Ménage. 1 Cup of Milk. 1 Cup of Sugar. 3 Eggs. 1 Tablespoonful of utter. 1% Cups of our. Beat the sugar and the yolks of the eggs, and then add the milk and ... From The Picayune Creole Cook Book, 1901, page 274. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cottage Pudding |
Cream butter and sugar together; add yolks beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 256. | |
| Rumford Complete Cook Book (1908) | Cottage Pudding |
K cup sugar. 1 egg. 2 tablespoons melted butter. Y z teaspoon salt. and add the sugar and mix to a stiff batter with the egg, in a shallow, about half an hour. Serve hot with sauce. From Rumford Complete Cook Book, 1908, page 119. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cottage Pudding |
Cream together one cup of sugar and one-fourth cup of butter; add one beaten egg, two-thirds of a cup of milk, one and one-half cups of flour, sifted with two teaspoons ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 180. | |
| Camp Cookery (1910) | Cottage Pudding |
y^ pint sugar, Yz pint milk, 1 egg, 2 teaspoonfuls baking powder, rind of a Mix the flour and baking powder. Rub the and to a cream, add the and egg beaten the rind. Add ... From Camp Cookery, 1910, page 160. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cottage Pudding |
1 egg 2 tbsp hcney or }/i c sugar Speck nutmeg V^ tsp cinnamon Serve with honey' or other pudding sauce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 56. | |
| La Cuisine Creole (1885) | Country Batter Pudding with Fruit, Cheap and Nice |
This is a pudding which requires no paste and is a nice way to use fruit, such as pie-plant, berries, straw¬ berries, peaches, etc. To a quart of buttermilk add one egg, ... From La Cuisine Creole, 1885, page 210. | |
| The White House Cook Book (1887) | Country Plum Charlotte |
STONE a quart of ripe plums; first stew and then sweeten them. Cut slices of bread and butter and lay them in the bottom and around the sides of a large bowl or deep ... From The White House Cook Book, 1887, page 400. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cousin Caroline's Pudding |
y2 cup of melted butter y2 cup of wine y? teaspoonful of bakingy2 teaspoonful of cloves i pinch of salt Dissolve the baking-soda in a tablespoonful of boiling water, it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 406. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cover the gelatine with the |
water, and soak a half-hour; then stand it over boiling water until thoroughly dissolved, it the sugar and raspberry strain into a tin basin. Place the basin in a pan of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 431. | |
| The Boston Cooking-School Cook Book (1896) | Covington Cream |
% cup sugar ^ i^ cup rum % cup Formosa tea infusion 1 quart cream Mix ingredients, and freeze to a mush. Serve in frappe glasses. From The Boston Cooking-School Cook Book, 1896, page 522. | |
| Housekeeping in Old Virginia (1879) | Cpiicken Pudding |
Cut up the chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt, and a little of the water in ... From Housekeeping in Old Virginia, 1879, page 196. | |
| The National Cookery Book (1876) | Crack] Pudding |
Butter a pudding dish and put into it a plit cracker is it will hold. Put a few raisins or currant between tl l s, and pour in enough d milk to cove ] f stand for half ... From The National Cookery Book, 1876, page 228. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Cranberry and Custard Pudding—here Is a |
new suggestion which comes from a high authority. Take one sugar cooky or four lady fingers, if you have them, and crumble into a baking dish. Cover with a thin layer of ... From Good Things to Eat, as Suggested by Rufus, 1911, page 128. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cranberry Jelly |
Take two ounces of isinglass, boil it in one pint; when cold, mix with it double its quantity of cranberry juice. To mixture add one pound of double refined sugar, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 411. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cranberry Jelly |
Prepare juice as in general directions, add one pound sugar to every pint, boil and skim, test by dropping a little into cold water (when it does not mingle with the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 160. | |
| Housekeeping in Old Virginia (1879) | Cranberry Jelly |
Wash and pick the cranberries, put them in the preserving kettle with a very small quantity of water, cover closely and stew till done. Pour through a jelly bag or ... From Housekeeping in Old Virginia, 1879, page 463. | |
| The Dixie Cook-Book (1883) | Cranberry Jelly |
Prepare juice as in general directions, add one pound sugar to every pint, boil and skim, test by dropping a little into cold water (when it does not mingle with the ... From The Dixie Cook-Book, 1883, page 187. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cranberry Jelly |
i quart of cranberries y? pint of water Wash the cranberries and put them on with to for ten then mash and squeeze through a flannel bag. Return the juice to the kettle, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 486. | |
| Aunt Babette's Cook Book (1889) | Cranberry Jelly |
Wash and pick ripe cranberries and set on to boil in a porcelain-lined kettle closely covered. When soft strain the pulp through a fine wire sieve. Measure the juice and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 468. | |
| The Boston Cooking-School Cook Book (1896) | Cranberry Jelly |
Pick over and wash four cups cranberries. Put in a stewpan With two cups boiling water, and boil twenty minutes. Rub through a sieve, add two cups sugar, and cook five ... From The Boston Cooking-School Cook Book, 1896, page 658. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cranberry Jelly |
4 cups cranberries cranberries, mash, add water, and boil twenty add and three minutes. Pour into glass and cover. From Lowney's Cook Book, Illustrated in Colors, 1907, page 351. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cranberry Jelly |
1 pint cranberries About 1 cup corn syrup Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add ... From Foods That Will Win the War and How to Cook Them, 1918, page 80. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cranberry Jelly |
2 qts cranberries 1 qt water Boil ten minutes, and strain in vegetable strainer. Measure and add one-half the measurement of sugar to juice and pulp. Boil ten minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 72. | |
| Aunt Sammy's Radio Recipes (1927) | Cranberry Jelly |
1 quart cranberries. 2 cups hot water. Select sound firm berries, discarding any that are soft or withered. Wash well and place in a saucepan with the water. Cover and ... From Aunt Sammy's Radio Recipes, 1927, page 86. | |
| Aunt Babette's Cook Book (1889) | Cranberry Pudding |
Boil a quart of cranberries till soft and add a pound of sugar. When cold proceed just as with From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 278. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cranberry Pudding |
Wash a quart of cranberries, place in a two-quart granite ware saucepan with a pint of water, stew until tender, then add sugar to taste. Take a little more than a half ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 172. | |
| Larkin Housewives' Cook Book (1915) | Cranberry Pudding |
One-third cup butter, one cup sugar, two eggs, milk, one and one-half cups flour, one and one-half teaspoons baking powder, one cup raw cranberries, lemon extract. Mix ... From Larkin Housewives' Cook Book, 1915, page 89. | |
| Larkin Housewives' Cook Book (1915) | Cranberry Pudding |
One-third cup butter, one cup sugar, two eggs, one-half cup milk, one and one-half cups flour, one and one-half teaspoons baking powder, one cup raw cranberries, lemon ... From Larkin Housewives' Cook Book, 1915, page 91. | |
| Aunt Sammy's Radio Recipes (1927) | Cranberry Pudding Supreme |
1 egg. cups sifted flour. 1 cup raw cranberries or more. Cream butter and sugar and add the well-beaten egg. From Aunt Sammy's Radio Recipes, 1927, page 61. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Cranberry, Grape and Currant Jelly |
Wash and drain the berries till nearly dry, then put them in a preserving pan, plate at the bottom, heat them till they break, then strain them through a flannel; to ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 103. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cras Apple Jelly |
Wash and quarter large Siberian crabs, but do not core, cover to the depth of an inch or two with cold water, and cook to a mush; pour into a coarse cotton bag or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 160. | |
| The Dixie Cook-Book (1883) | Cras Apple Jelly |
Wash and quarter large Siberian crabs, but do not core, cover to the depth of an inch or two with coll water, and cook to a mush; pour intu a coarse cotton bag or ... From The Dixie Cook-Book, 1883, page 188. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Cream |
is preferable to milk, if you have it. 935. Meat Broth. * Take from one to two pounds lean beéf, veal, or mutton, and put in from three to four quarts of water, and ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 64. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Cream |
butter and together, add the yelks of eggs to creamed sugar and butter, then add the whites, and add flour and stir till light. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 37. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Cream |
butter and sugar together and add molasses. Sift yeast powder and flour together and add to butter, sugar and molasses, then add lard and spices, etc., and work it up ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 38. | |
| Home Candy Making (1889) | Cream |
Bonbons; after it has been beaten and is quite stiff, add a few drops of cochineal it a light pink, and flavor it with a half-teaspoonful of rose water; then add the ... From Home Candy Making, 1889, page 44. | |
| Daly's Bartenders' Encyclopedia (1903) | Cream |
J pony glass of pure cream, i wine glass of Maple gin. Fill up the glass with fine ice. seltzer water, and serve. From Daly's Bartenders' Encyclopedia, 1903, page 36. | |
| Jell-O Recipe Book (1905) | Cream |
Peel five large bananas, rub smooth with five teaspoonfuls of sugar. Add one cup sweet cream beaten to a stiff froth, then one package of Lemon Jell-O dissolved in one ... From Jell-O Recipe Book, 1905, page 6. | |
| Jell-O Recipe Book (1905) | Cream |
Take one quart of fresh strawberries, saving out enough to garnish the dish. Mash the berries and add · three-fourths cup of sugar. Dissolve one package Strawberry J ... From Jell-O Recipe Book, 1905, page 11. | |
| Dainty Desserts for Dainty People (c. 1910s) | Cream |
'W w ^ dozen rolled stale macaroons. 1 dozen marshmallows, cut in small pieces. Vanilla or sherry, 2 tablespoonfuls chopped candied cherries. J lb. blanched and chopped ... From Dainty Desserts for Dainty People, c. 1910s, page 18. | |
| The Picayune Creole Cook Book (1901) | Cream & la Vanille, adding the Va |
nilla, and stir it into the freezing cream. Cut paper cases, or use the specially prepared molds that come for Biscuit Glacé, and fill with the mixture, and then heap ... From The Picayune Creole Cook Book, 1901, page 328. | |
| Mrs. Hale's New Cook Book (1857) | Cream .—Sweeten a |
bowl of cream sugai and orange-flower water, any juicy or lemon or orange, by rubbing sugar on the peel: set another bowl near the sieve over it; ovhip the cream with a ... From Mrs. Hale's New Cook Book, 1857, page 354. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream a la Versailles |
One quart of milk, half a cupful of sugar, half a teaspoonful of vanilla extract, salt, seven two table-spoonfuls of water. Put the sugar in a small fryuig-paii luiu ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 288. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Cream Apple |
Pie. The best of apples to be used. To two pounds of apples use a gill of water; put on fire to steam till the apples will mash perfectly fine and soft; sweeten to taste ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 31. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Beer |
Two and one-fourth pounds of white sugar, two of tartaric acid, juice of one lemon and three pints of water; boil together fiye minutes; cold, add of three eggs to a a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 392. | |
| Housekeeping in Old Virginia (1879) | Cream Beer |
Two ounces tartaric acid, two pounds white sugar, three pints water, juice of one lemon. Boil all together. When nearly cold, add whites of three eggs, well beaten, with ... From Housekeeping in Old Virginia, 1879, page 482. | |
| The Picayune Creole Cook Book (1901) | Cream Bonbons |
Bonbons @ la Créme. 2 Pounds of the Finest White Icing 2 Ounces of Gum Arabic. 1 Gill of Any Essence Desired. These bonbons are prepared by soaking two ounces of Gum ... From The Picayune Creole Cook Book, 1901, page 354. | |
| The Virginia House-Wife (1824) | Cream Cakes |
Melt as much butter in a pint of milk as will make it rich as cream, make the flour into a paste with this, knead it well, roll it out frequently, cut’it in squares, and ... From The Virginia House-Wife, 1824, page 187. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cream Cakes |
One pound of flour, half a pound of butter, and one pint of boiling water. Pour the water boiling hot on the butter, and put it over the fire. As soon as it begins to ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 132. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Cakes |
Beat three eggs very light, stir them into a quart of cream, alternately with a quart of flour, and add one wine glass of strong yeast, (good potato yeast is best,) and ... From Mrs. Owen's Illinois Cook Book, 1871, page 130. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Cakes |
One cupful of cream, one cupful of sugar, two cupsful of flour, two eggs, one teaspoonful of saleratus: flavor to taste. From Mrs. Porter's New Southern Cookery Book, 1871, page 220. | |
| La Cuisine Creole (1885) | Cream Cakes |
Boil a cup of butter with a half pint of water; while it is boiling, stir in two cups of sifted flour; let it cool, and when cool, add five eggs well beaten, and a ... From La Cuisine Creole, 1885, page 170. | |
| The Creole Cookery Book (1885) | Cream Cakes |
Melt as much butter in a pint of milk as will make it as rich as cream; make the flour into a paste with this; knead it well, ‘roll it out frequently, cut in squares, and bake on a griddle. From The Creole Cookery Book, 1885, page 125. | |
| Aunt Babette's Cook Book (1889) | Cream Cakes |
Boil one pint of water in a porcelain-lined vessel, add half a pound of butter, and stir in three-fourths of a pound of sifted flour. Let it boil one minute, stirring ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 409. | |
| The Boston Cooking-School Cook Book (1896) | Cream Cakes |
^ cup butter 4 eggs 1 cup boiling water 1 cup flour Pour butter and water in saucepan and place on front of range. As soon as boiling-point is reached, add flour all at ... From The Boston Cooking-School Cook Book, 1896, page 598. | |
| The Appledore Cook Book (1872) | Cream Cakes. I |
Turn on one cup of butter, one pirifpof boiling water. Stir two good-sized cups o^our into this,rfhen take off and cool. When cool, stirTti five well-beaten eggs. From The Appledore Cook Book, 1872, page 208. | |
| The Appledore Cook Book (1872) | Cream Calces |
One pint of boiling water, one cup of butter, one quart of flour, and the yolks of eight and the whites of ten Put the water and butter in a flat sauce-pan, and when it ... From The Appledore Cook Book, 1872, page 173. | |
| Housekeeping in Old Virginia (1879) | Cream Candy |
Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one tablespoonful butter. Boil twenty minutes. Season with lemon or vanilla, j ust as you take it off. ... From Housekeeping in Old Virginia, 1879, page 467. | |
| La Cuisine Creole (1885) | Cream Candy |
To make cream candy take two pounds of light brown sugar, one teacup of water, two tablespoonfuls of butter, one of vinegar, and two of flavoring extract. Dissolve the ... From La Cuisine Creole, 1885, page 246. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Candy |
i pound of granulated sugar i tablespoonful of gum-aratfic water YZ teaspoonful of cream of tartar i cup of water Mix all the ingredients except the vanilla, and stir ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 524. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Candy |
1 teaspoon cream of tartar and cream of tartar brittle wlien tried in cold water; add vanilla; pour on to greased platter or marble. Pull as soon as it can be handled. From Lowney's Cook Book, Illustrated in Colors, 1907, page 339. | |
| Chinese-Japanese Cook Book (1914) | Cream Candy |
One quart of chestnuts; one pint of sweet potatoes; one pound of sugar; three quarters pint of mirin one tablespoonful of vinegar. Blanch the chestnuts and place them in ... From Chinese-Japanese Cook Book, 1914, page 116. | |
| The Cook's Own Book (1832) | Cream Caramel |
Put a and pint of cream, with a bit of coriander-seeds, and die peel of a yiuns; lemon, into a saucepan, and li"il (hem for a quarter it off the lire; and l>il a quarter ... From The Cook's Own Book, 1832, page 323. | |
| Aunt Babette's Cook Book (1889) | Cream Caramels |
Boil together one pint of cream and three pounds of sugar. Add any desired flavoring. Boil until it reaches 260° Fahrenheit. Pour out the mixture on flat dishes to cool, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 445. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Cheesecake.—very Delicious |
One of the of; in either following two ways: 1. One dozen or so of bitter almonds pounded and boiled in just enough milk; or, 2. The juice and grated outside rind of a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 299. | |
| Housekeeping in Old Virginia (1879) | Cream Chocolate |
One cupful of cream, with enough white sugar to thicken it. Boil till thick, and when cold, roll up in little balls and put them on a dish on which has been poured some ... From Housekeeping in Old Virginia, 1879, page 468. | |
| The International Cook Book (1906) | Cream Chocolate Caramel |
2419. VEAL CUTLETS, DON FULANO Remove the sinews from a one-and-a-half -pound piece of lean, raw veal, finely chop it with an ounce of raw beef marrow, then place in ... From The International Cook Book, 1906, page 748. | |
| The Dixie Cook-Book (1883) | Cream Chocolate Icing |
What is known as cream chocolate icing is done in the same manner, using half cocoa and half pure cream, and sweetening it to taste. In this case use no whites of eggs, ... From The Dixie Cook-Book, 1883, page 361. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Chocolate Pudding |
YZ cup of sugar 2 ounces of chocolate chocolate in a saucepan, and stand it over the teakettle to melt; stir until perfectly smooth. Put the milk on to boil in a farina ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 414. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Chocolates |
Put of one egg and an equal quantity of cold water into a bowl; add a teaspoonful of vanilla, and beat frothy; add confectioners' xxx to a stiff paste that you can form ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 525. | |
| Home Candy Making (1889) | Cream Chocolates |
i teaspoonful of vanilla sugar y2 pound fondant y2 pound unsweetened chocolate or cocoa Work the vanilla sugar into the fondant, then form this into small round balls ... From Home Candy Making, 1889, page 31. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Cocoanut Pudding |
2 cups of grated cocoanut Put the milk in a farina boiler; moisten the corn -starch in a little cold milk, then add it to the; Beat the whites of the eggs to a very Add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 415. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Dates |
Remove the stones from the large dates, make the cream as directed in preceding Roll a tiny bit into a long roll, put it in the date where you removed the stone, press ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 525. | |
| The Dixie Cook-Book (1883) | Cream DovcHnvuts |
Beat one cup each of sour cream and sugar and two eggs together, add level tea-spoon soda, a little salt, and flour enough to roll.— Mrs. Hattie Meade,: 96 CRULLERS AND DOUGHNUTS. From The Dixie Cook-Book, 1883, page 99. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Dreserxe ror Comp Siaw |
Two table-spoons whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over cabbage, previously cut very fine and seasoned with salt.—Miss Laura ... From Buckeye Cookery and Practical Housekeeping, 1877, page 261. | |
| The Dixie Cook-Book (1883) | Cream Dresstne For Cotp Siaw |
Two tablespoons whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over cabbage, previously cut very fine and seasoned with salt.—Miss Laura Sharp, Kingston. From The Dixie Cook-Book, 1883, page 297. | |
| The White House Cook Book (1887) | Cream Filling |
CREAM filling is made with one pint of new milk, two eggs, three tablespoonfuls of sifted flour (or half cup of cornstarch), one cup of sugar. Put two-thirds of the milk ... From The White House Cook Book, 1887, page 315. | |
| The Boston Cooking-School Cook Book (1896) | Cream Filling |
% cup sugar 2 eggs y^ cup flour 2 cups scalded milk y^ teaspoon salt 1 teaspoon vanilla or % teaspoon lemon extract Mix dry ingredients, add eggs slightly beaten, and ... From The Boston Cooking-School Cook Book, 1896, page 604. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Filling |
J cup cornstarch 1 J cups milk Mix cornstarch, sugar and eggs; add milk and butter; cook in double boiler twenty minutes, stirring constantly. Cool, add salt, flavoring, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 312. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Filling |
juice and rind one orange 1 teaspoon butter J cup orange pulp Mix fruit juice and grated butter, cream and orange pulp. Spread on cake. From Lowney's Cook Book, Illustrated in Colors, 1907, page 314. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Fob the Above |
Grate two lemons, add the juice, Half cuptul butter, Yelks of three eggs, Stir constantly over the h're till it jellies; when cold spread between the cakes. From Mrs. Owen's Illinois Cook Book, 1871, page 238. | |
| The White House Cook Book (1887) | Cream for Fruit |
THIS recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit. One cupful of sweet milk; heat it until boiling. Beat together the whites ... From The White House Cook Book, 1887, page 391. | |
| Larkin Housewives' Cook Book (1915) | Cream Frosting |
' Beat whites of two eggs until light but not stiff, add gradually five tablespoons of granulated sugar. Put over hot water and steam ten minutes. From Larkin Housewives' Cook Book, 1915, page 82. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Frrrrers |
One and a half pinta flour, one pint milk, six well-beaten eggr, one-half nutmeg, two tea-spoons salt, one pint cream; stir the whole enough to mix the cream; fry in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 39. | |
| The Dixie Cook-Book (1883) | Cream Frrrrers |
One and a half pints flour, one pint milk, six well-beaten eggs, one-half nutmeg, two tea-spoons salt, one pint cream; stir the whole enough to mix the cream; fry in ... From The Dixie Cook-Book, 1883, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Cream Horns |
Roll puff paste in a long rectangular piece, one-eighth inch thick. Cut in strips three-fourths inch wide. Roll paste over wooden forms bought for the purpose, having ... From The Boston Cooking-School Cook Book, 1896, page 552. | |
| The Cook's Own Book (1832) | Cream Italian |
(1) Boil a pint and a half of milk in a stexxpan, to it the peel of a voting lemon, some coriander seed, a bit of cinnamon, ratltcr more than half a quarter of a pound ... From The Cook's Own Book, 1832, page 103. | |
| The Cook's Own Book (1832) | Cream Italian |
(2) Put a gill of good fresh cream, two eggs, three spoonfuls of powder-sugar, and a little orarige-llower water, into a pan, and whip them up together; and when the ... From The Cook's Own Book, 1832, page 103. | |
| The Boston Cooking-School Cook Book (1896) | Cream Maple Sugar Frosting |
1 lb. soft maple sugar 1 cup cream Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is dissolved. Boil without stirring until a ... From The Boston Cooking-School Cook Book, 1896, page 609. | |
| The White House Cook Book (1887) | Cream Meringue Pudding |
STIR to a cream half a cupful of sugar with the white of one egg and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoonfuls of flour and a ... From The White House Cook Book, 1887, page 430. | |
| Common Sense in the Household (1871) | Cream Meringues |
4 eggs (the whites only), whipped stiff, with 1 lb. powdei-ed sugar. Lemon or vanilla flavoring. When very stiff', heap in the sliajie of half an ^gg upon letter-paper ... From Common Sense in the Household, 1871, page 438. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cream Meringues |
These are made similar to kisses, but are put on the paper in oblong shape, and dried two hours. Take from the board and, with a spoon, remove Season half a pint of rich ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 315. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Nectar |
Two ounces tartaric acid, two pounds white sugar, juice of one lemon, and three pints water; boil together five minutes, and when cold add the well-beaten whites of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 121. | |
| Gulf City Cook Book (1878) | Cream Nectar |
Put into a porcelain kettlo three pounds of loaf-sugar, two ounces of tartaric acid, one quart of water; set the fire; when warm, add the whites of two eggs beaten to a ... From Gulf City Cook Book, 1878, page 244. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream of |
tapioca soup is made the same as cream of sago soup, using a half cup of tapioca instead of a half cup of sago. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 43. | |
| The International Cook Book (1906) | Cream of Apples |
2734. PETITS SOUFFLES OF FISH, SIGNOJRITA Entirely free one and a half pounds fresh halibut or codfish from skin and bones, cut the meat into very small pieces, place it ... From The International Cook Book, 1906, page 858. | |
| The International Cook Book (1906) | Cream of Barley, Joinville |
Olives Oysters (18) Canape's of Anchovies (141) Codfish, Espagnole (?43> Potatoes, Marquise (1044) Noix of Ham, Londonderry (1771) Jerusalem Artichokes, Rissoles (2140) ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Cream of Green Wheat |
Halibut, Egyptienne Potatoes Chassepot (123) Fried Chicken, Maryland (444) Green Peas (1519) Plain Baked Lobster (952) Saddle of Mutton, Currant Jelly (1957) Tomatoes, ... From The International Cook Book, 1906, page 724. | |
| The International Cook Book (1906) | Cream of Leeks |
Baked Bluefish, Paysanne (1502) Entrec&tes, Creole Fried Eggplant (460) Roast Grouse (167) Lettuce Salad (148) Gateau Breton 2552. CREAM OF LEEKS Place in a saucepan ... From The International Cook Book, 1906, page 796. | |
| The Appledore Cook Book (1872) | Cream of Tartar Bolls |
Take one pint of flour, before it is sifted, put it into the sieve with one teaspoonful of cream, of tartar, one half of saleratus, one half of salt, one of sugar, and ... From The Appledore Cook Book, 1872, page 85. | |
| The Picayune Creole Cook Book (1901) | Cream Pastilles |
Pastilles & la Créme. 1 Pound of Fine White Confectionery jugar. 1 Teaspoonful of Cream of Tartar. Moisten the sugar with the water and set to boil, Add vinegar and ... From The Picayune Creole Cook Book, 1901, page 351. | |
| The Picayune Creole Cook Book (1901) | Cream Peanuts |
Pistaches @ la Créme. 1 Pound of Fine White Sugar. 1 Teacupful of Water. 1 Tablespoonful of Extract of Vanilla. % Pound of xeanuts, Shelled. Boil the sugar and water ... From The Picayune Creole Cook Book, 1901, page 355. | |
| The Picayune Creole Cook Book (1901) | Cream Pic |
Dariole, 1 Pint of Milk. The Whites of Four 1 Tablespoonful Flour. % Cup Sugar. 1 Teaspoonful of Vanilla Essence or Blend the flour and butter well together, and when ... From The Picayune Creole Cook Book, 1901, page 265. | |
| Common Sense in the Household (1871) | Cream Pickerel. J* |
Reserve your largest pickerel—those over three pounds in weight—for baking, and proceed with them as with baked salmon-trout—cream-gi-avy and all. If you cannot afford ... From Common Sense in the Household, 1871, page 66. | |
| Presbyterian Cook Book (1873) | Cream Poultice |
Put to boil one teacupfiil of cream; mix two tablespoonsful of flour in milk and stir into the boiling cream. From Presbyterian Cook Book, 1873, page 165. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Pre |
Beat thoroughly together the white of one egg, half teacup sugar, and tablespoon of flour; then add tea-cup rich milk (some use part cream), bake with a bottom crust, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 190. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Pre |
Pour a pint cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up ... From Buckeye Cookery and Practical Housekeeping, 1877, page 190. | |
| The Dixie Cook-Book (1883) | Cream Pre |
Pour a pint cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up ... From The Dixie Cook-Book, 1883, page 220. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Pudding |
Beat up the yelks of four eggs and two whites, One pint of cream, Two ounces of clarified butter, One spoonful flour, A little grated nutmeg, Salt and sugar. Beat till ... From Mrs. Owen's Illinois Cook Book, 1871, page 270. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Pudding |
Beat up four eggs a little, strain them; add a teacupful of tine white sugar, the and of a lemon, and a pint of cream. Line a pudding dish with puff paste; put in the ... From Mrs. Owen's Illinois Cook Book, 1871, page 292. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Pudding |
Beat six eggs well, and stir them into one pint of flour, one pint of milk, a salt, the grated rind of a lemon and three spoonsful of sugar before baking, stir in one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 328. | |
| Housekeeping in Old Virginia (1879) | Cream Pudding |
Beat six eggs to a froth and stir into them three tablespoonfuls sugar and the grated rind of a lemon. Mix one pint milk, one pound flour, and two teaspoonfuls salt. Add ... From Housekeeping in Old Virginia, 1879, page 403. | |
| The White House Cook Book (1887) | Cream Pudding |
BEAT the yolks and whites of six eggs well and stir them into one pint of flour, one pint of milk, a little salt and a bit of soda dissolved in a little water, the ... From The White House Cook Book, 1887, page 430. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Pudding.—steamed |
One cupful of sour cream, three cupsful of flour, one egg, a little salt, one teaspoonful of soda; steam From Mrs. Porter's New Southern Cookery Book, 1871, page 325. | |
| The Dixie Cook-Book (1883) | Cream Puppina |
Stir together one pint cream, three ounces sugar, the yolks of three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a ... From The Dixie Cook-Book, 1883, page 234. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Puppine |
Stir together a half pint of cream, an ounce and a half sugar, the yolks of three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 203. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cream Purees |
Proceed exactly as in the vegetable puree, using milk or mixed milk and cream instead of stock. The thickening (for holding the solids in suspension) in cream soups ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 320. | |
| The Cook's Own Book (1832) | Cream Roseat |
to a the whites of four eggs; sweeten and boil a pint of good milk, drop about table-spoonfuls of the it, it over once, or twice with the spoon, take it out, and put it ... From The Cook's Own Book, 1832, page 104. | |
| The Dixie Cook-Book (1883) | Cream Savor |
One tea-cup powdered white sugar, scant half tea-cup butter, half tea-cup rich cream; beat butter and sugar thoroughly, add cream, stir the whole into half tea-cup ... From The Dixie Cook-Book, 1883, page 244. | |
| Housekeeping in Old Virginia (1879) | Cream Sherbet |
Three quarts water, four lemons, whites of six eggs, one pound and two ounces sugar, one pint sweet cream. Mix onehalf the sugar with the cream and eggs, which must be ... From Housekeeping in Old Virginia, 1879, page 447. | |
| The Good Housekeeper (1841) | Cream Short Cakes |
In the country where cream is plenty this is a favorite cake at the tea table.—Put into a quartof flour a bit of butter as large as an egg, sprinkle over a teaspoonful ... From The Good Housekeeper, 1841, page 107. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Shortcakes |
I quart of flour i scant teaspoonful of soda j pint of thick sour cream From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream Siaw |
One gallon cabbage cut very fine, pint vinegar, pint sour cream, half cup sugar, teaspoon flour, two eggs, and a piece of butter the size of a walnut; put vinegar, sugar ... From Buckeye Cookery and Practical Housekeeping, 1877, page 257. | |
| The Cook's Own Book (1832) | Cream Snow |
Mix a of cream with the whites of six eggs, sweeten it and; I,cat up the cream with a bundle of reeds together, or with a whisk; and aa the snow rises take it up with a ... From The Cook's Own Book, 1832, page 323. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cream Soda |
One pound of loaf sugar, one pint of rich cream, one quart of water, one table¬ spoon of vanilla and one-quarter of an ounce of tartaric acid. Mix the ingredi¬ ents and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 46. | |
| The White House Cook Book (1887) | Cream Soda Without the Fountain |
COFFEE-SUGAR,, four pounds, three pintsof water, three nutmegs, grated, tlit, whites of ten eggs, well beaten, gum arabic, one ounce, twenty drops of oil of lemon, or ... From The White House Cook Book, 1887, page 507. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Soda, |
is Coffee sugar four pounds, water pints, three g.rated nutmegs, whites of ten eggs well-beaten, gum arabic one ounce, oil of lemon twenty drops, or extract equal to ... From Mrs. Owen's Illinois Cook Book, 1871, page 352. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cream Tapioca Pudding |
Soak three of tapioca three hours; put the same in one quart of boilihg 29 * MES. poetek's new cook-book.; boil fifteen minutes; beat the yolks of four in one; stir them ... From Mrs. Porter's New Southern Cookery Book, 1871, page 351. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Tea |
sour cream. Two-thirds of a cupful" butter. Half teaspoonful saleratus dissolved in a litttle warm water. Mix lightly. Flour your hands well and make out in small cakes, ... From Mrs. Owen's Illinois Cook Book, 1871, page 197. | |
| Common Sense in the Household (1871) | Cream the |
butter, stir in the beaten yolks, the milk and spice, the soda, and when these are well mixed^ the flour. Bake in tvo square or round loaves. 1.5* From Common Sense in the Household, 1871, page 345. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cream the |
gradually add the yolks of eggs, passed through a potato ricer or sieve, the sugar and orange juice. Spread upon thin slices of angel cake, prepared for sandwiches, or ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 199. | |
| Bohemian-American Cook Book (1915) | Cream the |
^^olks Cream a piece add the creamed yolks, minced parsley, anchovies cut into bits, a few tablespoons of cream, bread crumbs, salt Stuff the eggs with this, place on ... From Bohemian-American Cook Book, 1915, page 145. | |
| The Corn Cook Book (1918) | Cream the |
butter, add the sugar gradually, the dry twice and add to alternately with milk. Beat whites of eggs until stiff; cut and fold them into mixture. Bake in shallow ... From The Corn Cook Book, 1918, page 26. | |
| The New England Cook Book (1905) | Cream Walnuts.—Two |
two-thirds Boil without it spin a thread; flavor with vanilla. Set off into a dish with a little cold water in it; stir briskly until white and creamy. From The New England Cook Book, 1905, page 307. | |
| The Boston Cooking-School Cook Book (1896) | Cream Whips |
Sweeten thin cream, flavor with vanilla, brandy, or wine, then whip; half fill frappe glasses with any preserve, pile on lightly the whip. Saut§d Fears "w^ith Chocolate ... From The Boston Cooking-School Cook Book, 1896, page 486. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cream Whips. |
1 pint rich cream. 3 cup sugar. 1 cup pale sherry wine. Whites of 2 eggs, beaten light 1 lemon (grated rind and juice). Mix in the order given. Add more sugar if ... From Mrs. Lincoln's Boston Cook Book, 1884, page 379. | |
| The Cook's Own Book (1832) | Cream, Apple |
(1) large apples in water peel, and press the pulp through a hair sieve upon half a pound tlie whites of two eggs, add to the apples, and beat it lx>- comes very and ... From The Cook's Own Book, 1832, page 102. | |
| The Cook's Own Book (1832) | Cream, Apple |
(2) Peel and core five large apples; boil them in a little water, soft enough to press through a sieve; sweeten, and beat with them the whisked whites of five it with cream poured round it. From The Cook's Own Book, 1832, page 102. | |
| The Cook's Own Book (1832) | Cream, Arrow-root |
Mix a table-spoonful of arrow-root with a tea-cupful of cold water; let it settle, and jxnir the water off. From The Cook's Own Book, 1832, page 102. | |
| The Cook's Own Book (1832) | Cream, Barley |
Boil a small quantity of pearl barley in milk and water, and put the barley into a quart of cream, to boil a Then take the whites of five eggs and the yolk of one, beat ... From The Cook's Own Book, 1832, page 102. | |
| The Cook's Own Book (1832) | Cream, Burnt |
Boil a pint ofcream the peel of a lemon, sweeten pounded loaf sugar; teat, with the yolks of six, and whites of four eggs, one table-s|x>onful of flour, the same of ... From The Cook's Own Book, 1832, page 102. | |
| The Cook's Own Book (1832) | Cream, Caramel |
six ounces of sugar to caramel, and it has acquired the reddish, tinge, it in a of hot a.-lirs; it must be reduced to a rather thick When cold, mix the whipped cream in the usual way. From The Cook's Own Book, 1832, page 323. | |
| The Cook's Own Book (1832) | Cream, Chocolate |
(1) a pint of milk, a gill of cream, the yolks of three eggs, and five ounces of powder ?iiL;:ir, mix these ingredients together, set on the fire, stir it constantly, ... From The Cook's Own Book, 1832, page 102. | |
| The Cook's Own Book (1832) | Cream, Chocolate |
(2) about half a cake of chocolate, pieces, put it in a stewpan with a little milk, and it over a gentle it looks and then add a continue this till it takes the ... From The Cook's Own Book, 1832, page 102. | |
| The International Cook Book (1906) | Cream, Kalamazoo |
Filet of Sole, Marguerite Potatoes en Coquilles Larded Filet of Beef, Madeira (640) Tomato, Athenienne (1410) Roast Squabs with Cress (831) Ice Cream Mogador (noo) ... From The International Cook Book, 1906, page 838. | |
| The Cook's Own Book (1832) | Cream, Lemon |
die thinlypared rinds of four large lemons in a pint of water for twelve hours; strain, and dissolve in it three-quarters of a pound of fine sugar, add the juice of the ... From The Cook's Own Book, 1832, page 103. | |
| The Cook's Own Book (1832) | Cream, Orange |
(2) loaf sugar, a quart of good cream; mix xxith it a xxiiuorange-lluxver the rind and the juice of a Seville orange; it quite thick; soak some macaroons in wine, and ... From The Cook's Own Book, 1832, page 103. | |
| The Cook's Own Book (1832) | Cream, Raspberry |
(2) Put six ounces of raspberry jam to a quart of cream, it through a lawn sieve, mix it with the juice of a lemon and a and it it in a dish or From The Cook's Own Book, 1832, page 104. | |
| The Cook's Own Book (1832) | Cream, Ratafia |
In a t.-a-oupful of thin cream Ixiil txvo or three large laurel, or young peach; it has boiled them or four minutes, strain, and mix with il a pint of rich sweet cream; ... From The Cook's Own Book, 1832, page 103. | |
| The Cook's Own Book (1832) | Cream, Red |
(2) of a pint of juice from red currants when ripe, add to it rather more than a quarter of a pound of the juice of one; stir it into a pint and a half of cream, and ... From The Cook's Own Book, 1832, page 104. | |
| The Cook's Own Book (1832) | Cream, Red Currant |
(1) the currants from the stalks, put them into a jar closely covered, and stand it in a pan of cold water; let it boil for two hours, strain the juice through a sieve, ... From The Cook's Own Book, 1832, page 104. | |
| The Cook's Own Book (1832) | Cream, Snow |
Take a pint of fresh cream, and mix with it eight spoonfuls of powder-sugar, the whites of two eggs, and a spoonful of orange-flower water, 6r any oilier aromatic ... From The Cook's Own Book, 1832, page 104. | |
| The Cook's Own Book (1832) | Cream, Solid |
Squee/e the of a large lemon upon of |x untiled loaf sugar, add two table-spoonfuls of brandy, and one cream; pour it from one cup till it lie sufficiently thick. From The Cook's Own Book, 1832, page 104. | |
| The Cook's Own Book (1832) | Cream, Spanish |
in pint of water, half an ounce of isinglass, strain, and mix it with a quart or good milk; if cream, not so the it come to aboil; a little cooled, add gradually the ... From The Cook's Own Book, 1832, page 104. | |
| The Cook's Own Book (1832) | Cream, Swiss |
(1) Boil the grated peel of a large lemon, and three-quarters of a pound of pounded loaf sugar, in a pint of cream; squeeze the juice of the lemon upon a table-spoonful ... From The Cook's Own Book, 1832, page 104. | |
| The Cook's Own Book (1832) | Cream, Sxow |
Put cream the whites of three eggs well lieaten, four spoonfuls of swi-et wine, sugar.d a bit of lemon-peel it to a; remove the peel, and serve in a dish. From The Cook's Own Book, 1832, page 323. | |
| The International Cook Book (1906) | Cream, Vatican |
Procure a fresh four-pound sheepshead, neatly clean, cut off head, split the fish, remove fins, lift up filets on both sides and lay them on one side. Place all the ... From The International Cook Book, 1906, page 900. | |
| The Cook's Own Book (1832) | Cream, White Sherbet |
Put the yolks of six eggs, and a dessert spoonful of orange-flower water or crisped orange flowers in powder, into two quarts of cream, and it up once in a covered ... From The Cook's Own Book, 1832, page 323. | |
| Gulf City Cook Book (1878) | Cream-cakes |
Haifa pound of butter, one pound of flour, tea-spoonful of sugar, half tea spoonful of salt; rub them smoothly together, and of; over the fire, till it clears from the ... From Gulf City Cook Book, 1878, page 140. | |
| Gulf City Cook Book (1878) | Cream-cakes |
One cup of butter, two cups of sugar, three cups one cup of milk, four eggs, a tea-spoonful of lemon,—or any extract desired,—and a of yeast-powder. Bake in jelly-pans. ... From Gulf City Cook Book, 1878, page 141. | |
| Gulf City Cook Book (1878) | Cream-cakes for Dessert |
A pint of cold water or milk, three fourths pound of flour, and one fourth pound of butter. Boil the butter and milk together; while boiling, add the flour. cool, add ... From Gulf City Cook Book, 1878, page 141. | |
| The Boston Cooking-School Cook Book (1896) | Cream. — Page JfiO |
^flR, W^' Snowballs garnished with Strawberries and served with Crushed Strawberries and Whipped Cream. — Fage 40L ENTRIES 88T constantly until mixture thickens. Add ... From The Boston Cooking-School Cook Book, 1896, page 454. | |
| Mrs. Hale's New Cook Book (1857) | Cream.—Put |
of raspberry jam to a (juart of cream, pulp it through a lawn sieve, mix it with the of a lemon and a little sugar, and whisk it till thick. Serve it in a dish or ... From Mrs. Hale's New Cook Book, 1857, page 349. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Creamy Raisin Pudding |
2 tbsp pearl tapioca }/2 c AirlinE honey 2 tbsp uncooked rice Bake in slow oven for 3 hours, stirring occasionally. Serve hot or cold. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 58. | |
| The Boston Cooking-School Cook Book (1896) | Crgme de Menthe Ice |
4 cups water y^ ^^P Crdme de Menthe cordial 1 cup sugar Green coloring Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze. From The Boston Cooking-School Cook Book, 1896, page 507. | |
| Foods That Will Win the War and How to Cook Them (1918) | Crumb Spice Pudding |
1 cup dry bread crumbs 1 pint hot milk Let stand until milk is absorbed 3 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger 2 cup raisins, dates and ... From Foods That Will Win the War and How to Cook Them, 1918, page 69. | |
| Housekeeping in Old Virginia (1879) | Crystal Jelly |
Pare off the rind of one large lemon. Boil in one pint water with one ounce isinglass; add one pound sugar and one cup pale wine. As soon as the isinglass is dissolved, ... From Housekeeping in Old Virginia, 1879, page 428. | |
| The White House Cook Book (1887) | Cuban Pudding |
CRUMBLE a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened with a ... From The White House Cook Book, 1887, page 431. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cuban Pudding |
Crumble a pound of sponge cake with half a pound of grated cocoanut, pour over this a pint of rich cream previously sweetened with loaf sugar and brought to the boiling ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 168. | |
| The International Cook Book (1906) | Cucumbers Saute in Cream |
3093. PUREE OF POTATOES, LUCERNOISE Finely slice a half-pound piece raw lean veal from a shin, two ounces raw ham, two white onions and three leeks, place in a saucepan ... From The International Cook Book, 1906, page 900. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Culpepper Pudding |
Six large pippin apples, six large tablespoonsful of sugar, quarter of a pound of butter, quarter of a pound of stale sponge cake crumbed, six eggs, one small nutmeg ... From Mrs. Porter's New Southern Cookery Book, 1871, page 353. | |
| The Jewish Manual (1846) | Cumberland Pudding |
Take equal quantities of bread crumbs, apples finely chopped, currants and shred suet, sweeten with brown sugar, and mix all together with three eggs, a little brandy, ... From The Jewish Manual, 1846, page 160. | |
| The Virginia House-Wife (1824) | Curds and Cream |
Put as much rennet into rich milk as will set it; when the curd is formed, take it up carefully with an egg spoon to drain off the whey, lay it in a deep dish, and ... From The Virginia House-Wife, 1824, page 200. | |
| The Cook's Own Book (1832) | Curds and Cream |
(1) half a table-spoonful of rennet, two quarts of milk just from the cow; off the whey, and fill a mould with the curd; it has stood an hour or two, turn it out. Strew ... From The Cook's Own Book, 1832, page 107. | |
| The Cook's Own Book (1832) | Curds and Cream |
(2) quarts of new milk into the dish in which it in to be served, and turn it with a tea-spoonful of rennet; when the curd has come, serve it with cream in a separate ... From The Cook's Own Book, 1832, page 107. | |
| The White House Cook Book (1887) | Curds and Cream |
ONE gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a ... From The White House Cook Book, 1887, page 245. | |
| Aunt Babette's Cook Book (1889) | Currant and Raspberry Ice |
Take one quart of red currants and one quart of red raspberries. Mash to a fiulp, squeeze out the juice and mix in a pint of water and a pound of sugar; dissolve the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 426. | |
| The Picayune Creole Cook Book (1901) | Currant and Raspberry Jelly |
Gelée de Groseilles Framboisée. 1 Pint of Fruit Juice. Take equal parts of currants and raspberries and strain the juice, and proceed as above, allowing one pound of ... From The Picayune Creole Cook Book, 1901, page 342. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Currant Ice |
Boil down three pints of water and a pound and a half sugar to one quart, skim, add two cups of currant juice, and when partly frozen, add the whites of five eggs. From Buckeye Cookery and Practical Housekeeping, 1877, page 157. | |
| The Dixie Cook-Book (1883) | Currant Ice |
Boil down three pints of waggr ehd s pound and a half sugar te one quart, skim, add two cups of currant juice. and when partly frozen, add the whites of five eggs. * From The Dixie Cook-Book, 1883, page 183. | |
| The White House Cook Book (1887) | Currant Ice |
A REFRESHING ice is made of currants or raspberries, or equal portions of each. Squeeze enough fruit in a jelly-bag to make a pint of juice; add a pint each of the water ... From The White House Cook Book, 1887, page 416. | |
| Aunt Babette's Cook Book (1889) | Currant Ice |
Take one pint of currant juice, one pound of sugar and one pint of water. Put in freezer, and when partly frozen, add the beaten whites of two eggs. Freeze. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 425. | |
| The Boston Cooking-School Cook Book (1896) | Currant Ice |
4 cups water \% cups sugar 2 cups currant juice Prepare and freeze same as Raspberry Ice I. From The Boston Cooking-School Cook Book, 1896, page 506. | |
| The Cook's Own Book (1832) | Currant Ice Cream |
Take one half of currant jelly, put it into a basin, with half a gill of sirup, squeeze in one lemon and a half; add a pint of cream and a little cochineal, then pass it ... From The Cook's Own Book, 1832, page 324. | |
| Mrs. Hale's New Cook Book (1857) | Currant Ice Cream.—Put one |
large spoonful and a half of currant jelly into a basin with half a gill of syrup, squeeze in one lemon and a half, add a pint of cream and a little cochineal, then pass ... From Mrs. Hale's New Cook Book, 1857, page 356. | |
| The Good Housekeeper (1841) | Currant Jelly |
Strain the juice of currants, add a pound and a quarter of: sugar to every pint of juice. Boil it gently till itis clear, skimming it all the time. Raspberry, ... From The Good Housekeeper, 1841, page 93. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Currant Jelly |
The currants should be ripe, and fresh picked. Put them into a preserving kettle with a very little water, say about a cupful; to prevent them from burning. Let them ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 144. | |
| Mrs. Owen's Illinois Cook Book (1871) | Currant Jelly |
Pick fine red, but long ripe currants from the stems; bruise them, and strain the juke from a quart at a time through a thin muslin; wring it gently, to get all the ... From Mrs. Owen's Illinois Cook Book, 1871, page 340. | |
| Mrs. Owen's Illinois Cook Book (1871) | Currant Jelly |
Put your currants into a stone pot, and set them into a pot of water over the Having strained the of heated a measure it, and to each pint allow a pound of sugar. Put ... From Mrs. Owen's Illinois Cook Book, 1871, page 345. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Currant JELLY |
Do not pick from the stem, but carefully remove all leaves and imperfect fruit, place in a stone jar, and follow general directions; or place one pint currants, picked ... From Buckeye Cookery and Practical Housekeeping, 1877, page 159. | |
| Housekeeping in Old Virginia (1879) | Currant Jelly |
Pick ripe currants from the stem, and put them in a stone jar. Then set the jar in an iron pot and let the fruit boil till the juice is extracted. Pour in a flannel bag ... From Housekeeping in Old Virginia, 1879, page 463. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Currant Jelly |
Be sure and have fresh currants that are not running the juice off. Put the currants in a cloth or bag and squeeze the juice thoroughly from the fruit, then strain the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 53. | |
| The Dixie Cook-Book (1883) | Currant JELLY |
Do not pick from the stem, but carefully remove all leaves and imperfect fruit, place in a stone jar, and follow general directions; or place one pint currants, picked ... From The Dixie Cook-Book, 1883, page 187. | |
| The White House Cook Book (1887) | Currant Jelly |
CURRANTS for jelly should be perfectly ripe and gathered the first week of the season; they lose their jelly property if they hang on the bushes too long, and become too ... From The White House Cook Book, 1887, page 471. | |
| The Boston Cooking-School Cook Book (1896) | Currant Jelly |
Currants are in the best condition for making jelly between June twenty-eighth and July third, and should not be picked directly after a rain. Cherry currants make the ... From The Boston Cooking-School Cook Book, 1896, page 660. | |
| The Picayune Creole Cook Book (1901) | Currant Jelly |
Clean the duck nicely and put one truffle and a lump of butter about the size of a peanut, with salt and pepper, on the inside. Rub well with salt and pepper and a ... From The Picayune Creole Cook Book, 1901, page 143. | |
| The Picayune Creole Cook Book (1901) | Currant Jelly |
Gelée de Groseilles. To Every Pint of Juice 1 Pound of Pick currants that are fully ripe: clean, wash and boil them. To every pint of juice add one pound of fine white ... From The Picayune Creole Cook Book, 1901, page 342. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Currant Jelly |
Wash and drain currants thoroughly. Do not remove stems. Mash a few in the bottom of the until the juice seems to be extracted from the currants, and the currants look a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 351. | |
| The Cook's Own Book (1832) | Currant Jelly Framboisee |
Take seven pounds of fine ripe red currants, three of white, and Iwo of white raspberries, press them through a very cluse horsepour the juice on nine pounds of broken ... From The Cook's Own Book, 1832, page 324. | |
| The New England Cook Book (1905) | Currant Jelly without Cooking.—Press the |
juice from the currants and strain it; to every pint put a pound of fine white; mix them together until the sugar is dissolved; then From The New England Cook Book, 1905, page 259. | |
| The Southern Cookbook (1912) | Currant Jelly, Red or Black |
Strip the fruit, and put them in a sauce pan of water, or by it on the hot hearth, strain off the liquor, 1 and to every pint weigh a pound of loaf sugar. Put the latter ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 86. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Currant or Raspberry Water Ice.—the |
juice of these, or any other sort of fruit, being gained by squeezing, sweetened and mixed with w ater, will be ready for icing. LEMON DROPS.—Grate three large lemons, ... From Jewish Cookery Book, on Principles of Economy, 1871, page 120. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Currant Sherbet |
One pint of currant juice, one pint and a half of water, the juice of one lemon, one pint of sugar, one table-spoonful of gelatine. Have the gelatine soaked in cold ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 306. | |
| The Picayune Creole Cook Book (1901) | Currant Sherbet |
Sorbet auz Groseilies. 1 Pint of Currant Juice. 1 Quart of Water. 1 Pound of Sugar. Mash one quart of currants. Boil the sugar and water for five minutes. Add the ... From The Picayune Creole Cook Book, 1901, page 329. | |
| Modern American Drinks (1895) | Currant Sherbet No |
One pint sugar, one quart of water, one pint of currant the juice of one lemon. From Modern American Drinks, 1895, page 124. | |
| Mrs. Hale's New Cook Book (1857) | Currant Water Ice.—Use |
the syrup from currants, or currant jelly dissolved, and half a pint of barley water, always cold, use a little lemon the rest as for former ices. White Currant Water ... From Mrs. Hale's New Cook Book, 1857, page 357. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Currant Water-ice |
Make the same as Cherry Water-Ice, using one pint of red currant juice, one pound of sugar, and one pint of boiling From Mrs. Rorer's Philadelphia Cook Book, 1886, page 473. | |
| The American Frugal Housewife (1829) | Custard |
PIE. It is a general rule to put eight eggs to a quart of milk, in making custard pies; but six eggs are a plenty for any common use. The boiled and cooled it is used; ... From The American Frugal Housewife, 1829, page 76. | |
| The Good Housekeeper (1841) | Custard |
Sweeten a quart of thin cream or good milk with pounded sugar; boil it with a bit of cinnamon and half the peel of a lemon; strain it and when a little cooled, mix it ... From The Good Housekeeper, 1841, page 96. | |
| Mrs. Owen's Illinois Cook Book (1871) | Custard |
Nine tablespoonsful melted butter, Two-thirds of a cupful sweet milk, One pound powdered sugar, Whites of sixteen eggi, Three teaspoon sful cream tartar. the and sugar ... From Mrs. Owen's Illinois Cook Book, 1871, page 187. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Custard |
; pour into a baking-dish and bake in a quick oven until firm in the very cold. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 436. | |
| Boston School Kitchen Text-Book (1887) | Custard |
Pie. 1 ssp. 1 ssp. nutmeg. 3 c. scalded milk. Beat the eggs until light, add sugar and salt, and beat; add spice and scalded From Boston School Kitchen Text-Book, 1887, page 202. | |
| Manual for Army Cooks (1896) | Custard |
and batter puddings require a hot, quick oven, and must cook rapidly. To prevent the bottom of the pudding from burning, place the baking dish on an inverted pan or a ... From Manual for Army Cooks, 1896, page 178. | |
| Aunt Sammy's Radio Recipes (1927) | Custard |
Heat the milk, sugar, and salt in a double boiler. Beat the eggs lightly and pour slowly into them some of the heated milk. back the double boiler and stir constantly ... From Aunt Sammy's Radio Recipes, 1927, page 59. | |
| The Creole Cookery Book (1885) | Custard and Apple Pudding |
Peel and cut in slices 4 apples; put a paste in the bottom of the dish; lay a covering of apples and sugar; puta boiled custard over the top, and: bake it. From The Creole Cookery Book, 1885, page 194. | |
| Housekeeping in Old Virginia (1879) | Custard Blanc-mange |
Make a custard with one quart milk, four eggs, one teacup sugar. Stir into it while boiling, half a box gelatine after it has soaked ten minutes. Season with vanilla, ... From Housekeeping in Old Virginia, 1879, page 430. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Custard Cakes |
Two cupsful of sugar, two-thirds of a cupful of one of one of soda, one and a half teaspoonsful of cream of tartar, two and a half cupsful of flour, three eggs. To make ... From Mrs. Porter's New Southern Cookery Book, 1871, page 225. | |
| La Cuisine Creole (1885) | Custard Cocoanut Pudding |
Grate one cocoanut; take a quart of milk, four eggs, and a cup of sugar. Beat sugar and eggs light, then stir in the milk, and last the cocoanut and such flavor¬ ing as ... From La Cuisine Creole, 1885, page 186. | |
| The Boston Cooking-School Cook Book (1896) | Custard Fie |
3 tablespoons sugar 1>^ cups milk Few gratings nutmeg Beat eggs slightly, add sugar, salt, and milk. Line plate with paste, and build up a fluted rim. Strain in the ... From The Boston Cooking-School Cook Book, 1896, page 543. | |
| The Good Housekeeper (1841) | Custard Fiz |
Beat seven. eggs, sweeten a quart of rich milk, that has been‘boiled and cooled—a stick of cinnamon or a bit of lemon-peel should be boiled in it—sprinkle in. a ... From The Good Housekeeper, 1841, page 85. | |
| The Creole Cookery Book (1885) | Custard Ice |
Make your custard, allowing 5. eggs to a quart of milk, and much more sugar than for ordinary custard; flaver with whatever essence may be preferred, and freeze. From The Creole Cookery Book, 1885, page 175. | |
| Dainty Desserts for Dainty People (c. 1910s) | Custard Ice |
1 cup sugar (scant measure). 1 quart milk. Soak gelatine in two tablespoonfuls of milk. Make a custard of the milk, yolks of eggs, sugar and salt, and dissolve the ... From Dainty Desserts for Dainty People, c. 1910s, page 26. | |
| The White House Cook Book (1887) | Custard Ice-cream |
SWEETEN one quart of cream or rich milk with half a pound of sugar and flavor to taste; put it over the fire in a farina-kettle; as soon as it begins to boil, stir into ... From The White House Cook Book, 1887, page 413. | |
| Aunt Sammy's Radio Recipes (1927) | Custard Mixture |
cake unsweetened (34 pound). yi cup sugar. Melt the chocolate in a double Add the sugar, Mix well. Separate the eggs. When the milk is hot, pour the lightly beaten ... From Aunt Sammy's Radio Recipes, 1927, page 59. | |
| The International Cook Book (1906) | Custard Pis |
811. BAKED LOBSTER, POTOMAC Procure three live lobsters of a pound each. Cut off the claws, split the lobsters in two and remove the gravel. Crack the claws with a ... From The International Cook Book, 1906, page 250. | |
| The Good Housekeeper (1841) | Custard Pudding |
Mix with one table-spoonful of flour, a pint of cream or new milk, a spoonful of rose water, one ounce of fresh butter broken in small bits; sweeten with pounded loaf ... From The Good Housekeeper, 1841, page 80. | |
| The Jewish Manual (1846) | Custard Pudding |
To one desert spoonful of flour, add one pint of fresh milk and the yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or lemonpeel; beat to a froth two ... From The Jewish Manual, 1846, page 164. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Custard Pudding |
Beat up eight eggs and half a pound of sugar, stir it into one quart of milk, season it with peach water or lemon, butter a dish that will just hold it, pour it in, set ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 110. | |
| The Appledore Cook Book (1872) | Custard Pudding |
Beat together tablespponfuls of sugar and four; stir this into one quart of milk, with one teasj)Oonful of salt;, flavor with nutmeg -or lemon. firm in the centre; this ... From The Appledore Cook Book, 1872, page 111. | |
| Housekeeping in Old Virginia (1879) | Custard Pudding |
Cut thin slices of bread. Butter them, and lay them in a baking-dish. Mix a cold custard of three pints of milk, the yolks of eight or ten eggs, beaten light; sweeten to ... From Housekeeping in Old Virginia, 1879, page 398. | |
| The International Cook Book (1906) | Custard Pudding |
2462. PURE"E, CONTI Soak a pint of dried lentils in cold water with quarter of a pint of dried green peas for one hour, drain, place them in a saucepan with a sliced ... From The International Cook Book, 1906, page 762. | |
| The Southern Cookbook (1912) | Custard Pudding |
Mix by degrees a pint of good milk with a large spoonful of flour, the yolks of five eggs, some orange-flower water, and a little pounded cinnamon. Butter a basin will ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 54. | |
| Mrs. Hale's New Cook Book (1857) | Custard Pudding.—Mix with |
table-spoonful of flour a pint of cream, or new^ milk, 3 eggs, a spoonful of rose w’ater, oz. of fresh butter broken in bits with pounded loaf sugar, and add a little ... From Mrs. Hale's New Cook Book, 1857, page 336. | |
| The American Frugal Housewife (1829) | Custard Puddings |
Custard puddings sufficiently good for common use can be made with five eggs to a quart of milk, sweetened with brown sugar, and spiced with cinnamon, or nutmeg, and It ... From The American Frugal Housewife, 1829, page 70. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Custard Souffle |
Two of butter, two of flour, two of one and add to them, gradually, the and the and the of the Add to the cooked mixture, and set away to cool. When cool, beat the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 263. | |
| The Boston Cooking-School Cook Book (1896) | Custard Souffle |
3 tablespoons butter 1 cup scalded milk ^ cup flour 4 eggs yi cup sugar % teaspoon salt Melt butter, add flour, and gradually hot milk. Bring to boiling-point and pour ... From The Boston Cooking-School Cook Book, 1896, page 464. | |
| Rumford Complete Cook Book (1908) | Custard Souffle |
2 teaspoons butter. ]i cup milk. 1 egg. Melt the butter, add the flour and blend smoothly without browning. Pour in the milk and cook three minutes after boiling point is reached. From Rumford Complete Cook Book, 1908, page 247. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Custard Souffle. |
Rub two scant tablespoonfuls of butter to a cream; add two tablespoonfuls of flour, and pour on gradually one cup of hot milk. Cook eight minutes in the double boiler, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 363. | |
| The Cook's Own Book (1832) | Custard, Baked |
(1) a mare and cinnamon; when cold, take tour eggs, bavin;; out Iwo of the whites, a little rose and orange-flower a and sugar to your taste; mix them well together, and ... From The Cook's Own Book, 1832, page 109. | |
| The Cook's Own Book (1832) | Custard, Baked |
(2) in a pint of milk, a few coi iiuidnr seeds, a and tour ounces of loaf sugar, and mix wilh it a pint of cold milk; eii;lit eggs for ten minutes, and add the in^iedicnt*; From The Cook's Own Book, 1832, page 109. | |
| The Cook's Own Book (1832) | Custard, Common |
Boil a pint of milk with a bit of cinnamon and two or laurel mix one spoonfnl of flour, or potato flour, two and a half of cold milk, put it into a lawn and pour the ... From The Cook's Own Book, 1832, page 110. | |
| The Cook's Own Book (1832) | Custard, Durham |
To a pint of cream add the well-beaten yolks of two eggs, and about a third of a pint of mild strong ale; sweeten, and it nearly boils, then |x>ur it into a dish, bottom ... From The Cook's Own Book, 1832, page 110. | |
| The Cook's Own Book (1832) | Custard, Lemon |
(1) Boil two glasses of white wine, half a pint of water, and two of brandy; when nearly cold, add the peel and juice of two lemons, with half a pound of pounded loaf ... From The Cook's Own Book, 1832, page 110. | |
| The Cook's Own Book (1832) | Custard, Lemon |
(2) juice of four lemons, with of pounded loaf sugar, into a deep dish. the grated peel of one lemon and two ounces of pounded loaf sugar in a quart and it over the ... From The Cook's Own Book, 1832, page 110. | |
| The Cook's Own Book (1832) | Custard, Orange |
the strained juice of ten oranges with (xnmded loaf sugar, stir till hot, take off the scum, and when nearly cold add to it the beaten yolks of twelve eggs, and a pint ... From The Cook's Own Book, 1832, page 110. | |
| The Cook's Own Book (1832) | Custard, Turning Out |
Mix tin; yolk* of e<jgs a pint of new milk, half an ounce of dissolved, or enough of calfs-fcet to stiffen two laurel with pounded loaf sugar, and elo\v it thickens; it ... From The Cook's Own Book, 1832, page 111. | |
| Mrs. Hale's New Cook Book (1857) | Custard.—^To |
1 quart of cream or new milk, add a slick of cinnamon, 4 bay leaves, and some mace; all together a few minutes; beat well 12 eggs, sweeten them, and when the milk is in ... From Mrs. Hale's New Cook Book, 1857, page 347. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CxocoLaTE IcE-cREAM |
Scald one pint new milk, add by degrees three quarters of a pound sugar, two eggs, and five tablespoons chocolate, rub smpoth in a little milk. Beat well for a moment or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 154. | |
| The Dixie Cook-Book (1883) | CxocoutaTE Ice-Cream |
Scald one pint new milk, add by degrees three-quarters of a pound sugar, two eggs, and five table-spvuons chocolate, rub smooth in a little milk. Beat well for a moment ... From The Dixie Cook-Book, 1883, page 181. | |
| Housekeeping in Old Virginia (1879) | Cymling Pudding |
Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt. Put in a buttered deep dish, and bake ... From Housekeeping in Old Virginia, 1879, page 249. | |
| Larkin Housewives' Cook Book (1915) | Dainty Dessert |
Prepare one box of Larkin Gelatine according to directions, put away to chill. When just setting beat up gelatine with a fork or egg-beater and add one and one-half ... From Larkin Housewives' Cook Book, 1915, page 96. | |
| Rumford Complete Cook Book (1908) | Dainty Pudding |
Thin slices of stale bread Fresh, hot stewed fruit without crust. sweetened to taste. Custard or cream. Cut the bread into pieces about three inches long and an inch ... From Rumford Complete Cook Book, 1908, page 248. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dandy Pudding |
1 quart of milk the corn-starch with a little cold milk, and add to the boiling milk. Stir and boil for five minutes. Beat the yolks of the eggs and sugar together until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 415. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Danish Pudding |
One cupful of tapiocS, three generous pints of water, half a teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any kind of bright jelly. Wash the tapioca, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 273. | |
| The Creole Cookery Book (1885) | Danish Pudding |
One quart of rich milk, boil it and let stand till almost cold; beat 4 eggs for # hour with 14 spoonfuls of flour; then mix the milk and sugar with it; tie it up in a ... From The Creole Cookery Book, 1885, page 200. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Danish Pudding |
1 cup tapioca 1 tumbler currant jelly Soak tapioca in water several hours, and cook in same transparent. Add Mold, chill, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Danish Pudding |
Eight eggs beaten into three tablespoons of sugar; stir this into one quart of boil¬ ing cream, or milk if you can do no better. Melt in an ordinary spider one-third of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 114. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Danish Pudding, or Fruit Tapioca |
X cup pearl tapioca. 44 cup sugar. 134 pint boiling water. 3¢ tumbler currant jelly. 1 saltspoonful salt. Pick over and wash the tapioca. Put it in the double boiler ... From Mrs. Lincoln's Boston Cook Book, 1884, page 368. | |
| Larkin Housewives' Cook Book (1915) | Date and Nut Pudding |
fiour, two teaspoons baking powda-, one cup sugar, two eggs, one cup each of chopped dates and Mix as a cake. Put dates and walnuts through a Larkin Food-Chopper and add ... From Larkin Housewives' Cook Book, 1915, page 89. | |
| Larkin Housewives' Cook Book (1915) | Date and Nut Pudding |
flour, two teaspoons baking powda-, one cup sugar, two eggs, one cup each of chopped dates and Mix as a cake. Put dates and walnuts through a Larkin Food-Chopper and add ... From Larkin Housewives' Cook Book, 1915, page 91. | |
| Dainty Desserts for Dainty People (c. 1910s) | Date Charlotte Jelly |
1 teaspoonful lemon extract. J cup sugar. 1 cup dates. 3 cup pecan nut meats. h cup fruit. Soak gelatine and one-half of the envelope of lemon flavoring in cold water ... From Dainty Desserts for Dainty People, c. 1910s, page 12. | |
| Foods That Will Win the War and How to Cook Them (1918) | Date Crumb Pudding |
1 cup dried crumbs 1 pint hot milk Let stand until milk is absorbed, then add 1 egg mixed cloves, nutmeg, allspice, gin1 cup dates, cut small ger Bake 40 minutes in ... From Foods That Will Win the War and How to Cook Them, 1918, page 110. | |
| The International Cook Book (1906) | Date Pudding |
1449. POTAGE, PARISIENNE Cut into small squares four well-cleaned, sound leeks and one small white onion; place in a saucepan with a tablespoon butter and gently brown ... From The International Cook Book, 1906, page 445. | |
| Rumford Complete Cook Book (1908) | Date Pudding |
}4 pound stoned dates. lzi pound beef suet. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. ^ cup milk. From Rumford Complete Cook Book, 1908, page 116. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Date Whip |
1 cup stoned and chopped dates Cook dates in boiling water until tender; press through a Beat whites until stiff; add sugar, lemon and Carefully fold in the date pulp, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 239. | |
| Presbyterian Cook Book (1873) | Dbied Fruit Pudding |
Take half pound of suet chopped teacupsful of flour, and five eggs. Beat these very light; then add a quart of milk and one half teaspoonful of salt. Rub three ... From Presbyterian Cook Book, 1873, page 79. | |
| Presbyterian Cook Book (1873) | Deied Feuit Pudding |
of flour; one pint of milk; made into a batter; then add one pint of suet; one of cut peaches; one of raisins; one of currants or dried cherries. Tie up well in a ... From Presbyterian Cook Book, 1873, page 80. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Delicate Indian Pudding |
One quart of milk, two heaping table-spoonfuls of Indian of one of butter, three one teaspoonful of salt. Boil the milk in the double boiler. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 271. | |
| The White House Cook Book (1887) | Delicate Indian Pudding |
ONE quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk in double boiler, sprinkle the ... From The White House Cook Book, 1887, page 433. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Delicate Pudding |
1 cup water. 4g saltspoonful salt. ‘1 cup fruit juice.. Sugar to taste. 8 tablespoonfuls cornstarch. 3 eggs. Boil the water and fruit juice (orange, lemon, or canned ... From Mrs. Lincoln's Boston Cook Book, 1884, page 370. | |
| Housekeeping in Old Virginia (1879) | Delicious Apple Pudding |
Three eggs, one cupful sugar, one cupful melted butter, one cupful sweet milk, one and one-third cupful of apples, one teaspoonful essence of lemon; baked in pastry. ... From Housekeeping in Old Virginia, 1879, page 384. | |
| Three Jell-O Booklets (1910s-1920s) | Delicious Cream Pudding · |
Put one quart of milk in double boiler (saving out one-half cup) with one package of Jell-0 Ice Cream Powder (any flavor) and a pinch of salt Stir all together. Heat to ... From Three Jell-O Booklets, 1910s-1920s, page 22. | |
| Housekeeping in Old Virginia (1879) | Delicious Hasty Pudding |
Seven eggs beaten separately. Add to the yolks gradually ten tablespoonfuls of sifted flour, alternately with a quart of milk and half a teaspoonful of salt. Beat till ... From Housekeeping in Old Virginia, 1879, page 405. | |
| The White House Cook Book (1887) | Delicious Junket |
TAKE two quarts of new milk, warm it on the stove to about blood heat, pour it into a glass or china bowl and stir into it two tablespoonfuls of prepared rennet, two ... From The White House Cook Book, 1887, page 506. | |
| Gulf City Cook Book (1878) | Delicious Pudding |
Slice a sponge-cake; butter the slices, and put in a pudding-dish; pour over this a rich custard made of a pint of milk, four eggs, and a cup of sugar, Bake half an hour. From Gulf City Cook Book, 1878, page 182. | |
| Housekeeping in Old Virginia (1879) | Delicious Pudding |
Beat the yolks of six eggs very light. Stir in alternately three tablespoonfuls of flour and a pint of milk. Put a tablespoonful of melted butter and half a teaspoonful ... From Housekeeping in Old Virginia, 1879, page 406. | |
| The Boston Cooking-School Cook Book (1896) | Delmonico Ice Crean^ with Angel Food |
^ cup sugar 2)^ cups thin cream Yolks 7 eggs 1 tablespoon vanilla 1 teaspoon lemon Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, ... From The Boston Cooking-School Cook Book, 1896, page 522. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Delmonico Pudding |
OxE quart of sweet milk; set it on the fire, and just before it begins to boil, 23ut in the yolks of five eggs beaten thick with tablespoonsful of powdered sugai'; then ... From Mrs. Porter's New Southern Cookery Book, 1871, page 330. | |
| The White House Cook Book (1887) | Delmonico Pudding |
THREE tablespoonfuls of cornstarch, the yolks of five eggs, six tablespoonfuls of sugar; beat the eggs light, then add the sugar and beat again till very light; mix the ... From The White House Cook Book, 1887, page 444. | |
| Jell-O Recipe Book (1905) | Dessert |
Line a.wo quart bowl with good sponge cake, reserving a piece large enough to fit in the top. Fill the center.with a cream made as follows. Pour one pint of boiling ... From Jell-O Recipe Book, 1905, page 7. | |
| The Dixie Cook-Book (1883) | Dessert Russe |
This may be made of either sponge or pound-cake mixture, and baked in a fancy mold, If the prescribed mold is not available, an ordinary two quart ice-cream mold would ... From The Dixie Cook-Book, 1883, page 366. | |
| The Cook's Own Book (1832) | Devonshire Junket |
(2) some new milk, as for cheese cakes, in a wide shallow dish; when cold, pour over the top a pint of rich cream mixed with pounded loaf sugar, six dessert spoonful* of ... From The Cook's Own Book, 1832, page 111. | |
| Gulf City Cook Book (1878) | Dixie Pudding |
One cup of preserves, one cup of butter, one cup of sugar, half cup of flour, five eggs; cream the butter and sugar together; add the flour and eggs well beaten; lastly, ... From Gulf City Cook Book, 1878, page 182. | |
| The Dixie Cook-Book (1883) | Doge Cream Porrs |
Five eggs, whites and yolks beaten separately, one and a half cups each of white sugar and sifted flour, two tea-spoons baking powder in the flour; bake in tea-cups, ... From The Dixie Cook-Book, 1883, page 86. | |
| The Creole Cookery Book (1885) | Domestic Pudding |
, Sweeten y pints of cream, and boil it with the peel of a Small lemon; cut the crumbs of asmall loaf of bread; put it in the cream; boil it for 8 minutes, stirring ... From The Creole Cookery Book, 1885, page 204. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Down-East Pudding |
One pint of molasses, one quart of flour, one table-spoonful of salt, one teaspoonful of soda, three of blackberries. Boil three hours, and serve with sauce made in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 267. | |
| Housekeeping in Old Virginia (1879) | Dried Apple Pudding |
Wash ten ounces of apples well in warm water. Boil them in a quart of water. When soft, add ten ounces of sugar, eight ounces of butter, the juice and grated rind of two ... From Housekeeping in Old Virginia, 1879, page 384. | |
| Foods That Will Win the War and How to Cook Them (1918) | Dried Fruit Pudding |
One cup dried apricots, peaches or prunes soaked two hours in two cups of water. orange or lemon 1 teaspoon lemon juice rind Place in greased baking dish and bake 30 ... From Foods That Will Win the War and How to Cook Them, 1918, page 113. | |
| The White House Cook Book (1887) | Dried Peach Pudding |
BOIL one pint of milk and while hot turn it over a pint of breadcrumbs. Stir into it a tablespoonful of butter, one pint of dried peaches stewed soft.;When all is cool, ... From The White House Cook Book, 1887, page 450. | |
| The National Cookery Book (1876) | Driep Breer DRESSED WITH CREAM |
Chip the b very thin. If it is very dry and salt, let it simmer over t fire for a few minutes. If it is fresh and mois it will only require scalding for a few moments ... From The National Cookery Book, 1876, page 127. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Duchess Pudding |
1 cup scalded milk J cup cocoa 1 cup soft bread crumbs J cup grated cocoanut Soak bread in scalded milk until Add cocoanut, and; add yolks of eggs slightly beaten, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 243. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dutch Apple Pudding |
One of of cream of a of salt, an egg, a generous two-thirds of a cupful of milk, two spoonfuls of butter, four large apples. Mix the salt, soda and cream of tartar with ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 269. | |
| The Cook's Own Book (1832) | Dutch Cream |
the yolks of eight, and the whites of three mix them with a add to three quarts of boiling milk just from the cow; let it boil up once, it off the fire, cover let a ... From The Cook's Own Book, 1832, page 114. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eaeuess Ice-crEaM |
A scant tea-cup flour to two quarts new milk; put three pints on to boil (in tin pail set in a kettle of boiling water), mix the flour with the other pint till smooth, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 154. | |
| The Dixie Cook-Book (1883) | Eaoiess Ick-cREAM |
A scant tea-cup flour to two quarts new milk; put three pints on to boil (in tin pail set in a kettle of boiling water), mix the flour with the other pint till smooth, ... From The Dixie Cook-Book, 1883, page 181. | |
| Aunt Babette's Cook Book (1889) | Easpberey Ice |
Take one quart of berries, juice of one lemon and one pint of sugar dissolved in half a pint of water. Mash the berries, extract the juice by squeezing through a cloth. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 427. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Easter Jelly |
Color calf’s-foot jelly a bright yellow by steeping a small quantity of dried saffron leaves in the water. Pare lemons in long strips JELLIES. 157 about the width of a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 160. | |
| The Dixie Cook-Book (1883) | Easter JELLY |
Color calf's-foot jelly a bright yellow by steeping a small quantity of dried saffron leaves in the water. Pare lemons in long stripa about the width of a straw, boil in ... From The Dixie Cook-Book, 1883, page 188. | |
| The White House Cook Book (1887) | Economical Charlotte Russe |
MAKE a quart of nicely flavored mock custard, put it into a large glass fruit dish, which is partly filled with stale cake (of any kind) cut up into small pieces about ... From The White House Cook Book, 1887, page 399. | |
| Housekeeping in Old Virginia (1879) | Economical Plum Pudding |
1-Jcup of suet. 2 cupfuls raisins. 2 eggs, and 1 teaspoonful of soda. Boil four hours. — Mrs. L. From Housekeeping in Old Virginia, 1879, page 377. | |
| Housekeeping in Old Virginia (1879) | Economical Pudding |
1 cup chopped suet. 1 cupful golden syrup. 2 cupfuls chopped raisins. 1 teaspoonful soda (put in the milk). 2 teaspoonfuls cream of tartar put in the dry flour. Boil ... From Housekeeping in Old Virginia, 1879, page 408. | |
| The International Cook Book (1906) | Economical Pudding |
481. POTAGE, JACKSON Heat in a small saucepan half ounce butter, add three sliced, wellcleaned leeks, half a medium sliced onion, two ounces lean salt pork, cut into ... From The International Cook Book, 1906, page 153. | |
| Foods That Will Win the War and How to Cook Them (1918) | Economy Pudding |
1 cup cooked cereal 4 teaspoon mapline cup raisins or dates boist bof bolt 1 egg Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 71. | |
| The Virginia House-Wife (1824) | Edinburg Sweet Cream |
Take skimmed milk that has only acquired a moderately acid taste, put it in an upright wooden vessel with a machine for draw ing it off, place it in a tub, and pour hot ... From The Virginia House-Wife, 1824, page 182. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eeeress Ice-cream |
Two quarts milk, one pound sugar, three heaping table-spoons com starch; wet the starch with a little cold milk, scald the milk by putting it in a tin pail and setting ... From Buckeye Cookery and Practical Housekeeping, 1877, page 155. | |
| Presbyterian Cook Book (1873) | Eice Pudding |
Put one half cupful of rice into a dish; cover up with water and soak over night. In the morning drain off the water; add two quarts of milk; a pinch of salt; two of ... From Presbyterian Cook Book, 1873, page 77. | |
| Housekeeping in Old Virginia (1879) | EicE Pudding |
Boil half a pound of rice in milk, till quite tender. Then mash the grains well with a wooden spoon. Add three-quarters of a pound of sugar, and the same of melted ... From Housekeeping in Old Virginia, 1879, page 401. | |
| Presbyterian Cook Book (1873) | Eich Cocoanut Pudding |
Mrs. J. W. One quarter of a pound of butter; the yolks of five eggs; one quarter of a pound of sugar; beat the butter and sugar together; add a little of the cocoanut at ... From Presbyterian Cook Book, 1873, page 82. | |
| The Corn Cook Book (1918) | Elizabeth Pudding |
H cup Vo cup cornstarch lemon or Vii cup Mix sugar, cornstarch and dilute with cold^ add continually thickens; cook fifteen minutes. in whites of eggs stiff, mix ... From The Corn Cook Book, 1918, page 40. | |
| The Creole Cookery Book (1885) | Elysian Pudding |
Grate 4 Ib. of pippins; stir to a cream } lb. of sugar, the same of butter; add the grated apples and the rind of 1 fresh lemon; whip very light 5 eggs; beat all well ... From The Creole Cookery Book, 1885, page 207. | |
| Mrs. Owen's Illinois Cook Book (1871) | English Plum Pudding |
Quarter pound suet, chopped fine, Half pound bread crumbs, Half pound stoned raisins, wet and dredged with Half pound currants, Three ounces citron, Milk and six eggs. ... From Mrs. Owen's Illinois Cook Book, 1871, page 282. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | English Plum Pudding |
A pound of suet, chopped fine; a pint of sugar, one pound of grated stale bread, one pound of raisins, two of currants, a glass of brandy, two teaspoonfuls of ginger, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 264. | |
| Rumford Complete Cook Book (1908) | English Plum Pudding |
X/Z pound suet. % teaspoon each ground yi pound currants. cloves, nutmeg and y2 pound seeded raisins. ginger. % pound sugar. Grated rind of 2 lemons. l/i pound stale ... From Rumford Complete Cook Book, 1908, page 115. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | English Plum Pudding |
Six ounces of fine bread crumbs, two ounces each of lemon, orange and citron peel cut into fine shreds, one-half ounce of mixed spices (cloves, cinnamon, nut¬ meg), ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 174. | |
| The Boston Cooking-School Cook Book (1896) | English Plum Pudding I |
% lb. stale bread crumbs 2 oz. finely cut citron 1 cup scalded milk % lb. suet >^ lb. sugar i^ cup wine and brandy mixed 4 eggs y^ grated nutmeg y^ lb. raisins, seeded, ... From The Boston Cooking-School Cook Book, 1896, page 472. | |
| The Boston Cooking-School Cook Book (1896) | English Plum Pudding II |
6 ozs. flour 1 cup molasses 6 ozs. stale bread crumbs 3 ozs. candied orange peel, %_ lb. raisins, seeded and finely cut cut in pieces 1 teaspoon grated nutmeg ^ lb. ... From The Boston Cooking-School Cook Book, 1896, page 472. | |
| The White House Cook Book (1887) | English Plum Pudding. |
SOAK one pound of stale bread in a pint of hot milk and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a ... From The White House Cook Book, 1887, page 434. | |
| Housekeeping in Old Virginia (1879) | English Plum Pudding. ^ |
1 pound of stale bread grated. 1 pound currants. 1 pound of suet chopped as fine as flour. ^ of a pound of raisins, and the same of citron. 368 CHKISTMAS PLTJM PUDDING ... From Housekeeping in Old Virginia, 1879, page 375. | |
| Gulf City Cook Book (1878) | English Plum-pudding |
Eight eggs, one pound and a half of raisins, one pound of currants, one pound of brown sugar, one pound of breadcrumbs, one pound of suet chopped fine, half pound of ... From Gulf City Cook Book, 1878, page 175. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | English Pudding |
1 cup seeded raisins \ teaspoon cloves \ teaspoon mace 3f cups flour Cream butter; add reraaining ingredients; pour into buttered mold; steam four hours. From Lowney's Cook Book, Illustrated in Colors, 1907, page 260. | |
| The Creole Cookery Book (1885) | Eugene Cream |
Break 5 eggs; beat the yolks with some cream and a large spoonful of finely powdered sugar; put into a saucepan 1 quart of thick cream, with a few bitter almonds, and ... From The Creole Cookery Book, 1885, page 188. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Eve's Pudding |
Grate three fourths of a pound of stale bread; and mix it with three fourths of a pound of fine suet, the same quantity of chopped apples and dried currants, five eggs, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 114. | |
| Common Sense in the Household (1871) | Eve's Pudding |
1 heaping cup of fine dry bread-crumbs. •^ lb. pared and chopped apples. ^ " 6 oz. currants, washed and dried. 1 teaspoonful nutmeg, and same of allspice. 1 glass ... From Common Sense in the Household, 1871, page 412. | |
| Mrs. Owen's Illinois Cook Book (1871) | Eve's Pudding |
Grate three-fourths of a pound of stale bread and mix it three-fourths of a pound fine suet, the same quantity of chopped apples and dried currants, five eggs, and the ... From Mrs. Owen's Illinois Cook Book, 1871, page 269. | |
| Housekeeping in Old Virginia (1879) | Eve's Pudding |
I" pound finely grated bread crumbs. I" pound finely chopped apples. 6 ounces sugar. 2 ounces citron, and lemon peel. ^ pound finely chopped suet. ^ pound currants. A ... From Housekeeping in Old Virginia, 1879, page 382. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Everton Ice-cream Canby |
Squeeze the juice of one large lemon into a cup. Boil one and one-half pounds moist white sugar, two ounces butter, one and a half tea-cups water, together with half the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 100. | |
| The Dixie Cook-Book (1883) | Everton Ice-cream Canny |
Squeeze the juice of one large lemon into a cup. Boil one and one-half pounds moist white sugar, two ounces butter, one gad a half tea-cups water, together with half the ... From The Dixie Cook-Book, 1883, page 120. | |
| The Creole Cookery Book (1885) | Eve’s Pudding |
Six eggs, 6 apples chopped fine, 6 ounces of suet, 6 ounces of pounded cracker, 6 ounces of currants, 6 ounces of white sugar, a little salt and nutmeg; boil it 3 hours; ... From The Creole Cookery Book, 1885, page 195. | |
| Housekeeping in Old Virginia (1879) | Excellent Batter Pudding |
J cupful melted butter. 400 PUFF PTJDDING— POOR MAn's PUDDTNG-. 1 teaspoonful soda, dissolved in lukewarm water. 2 teaspoonfuls cream of tartar, also dissolved. Enough ... From Housekeeping in Old Virginia, 1879, page 407. | |
| The Southern Cookbook (1912) | Excellent Cream |
Whip up three quarters of a pint of rich cream to a strong froth, with some finely scraped lemon-peel, a juice, half a glass of sweet wine, and sugar to make it pleasant ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 64. | |
| The Southern Cookbook (1912) | Excellent Lemon Pudding |
Beat the yolks of four; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take. the essence: then peel, and beat it in a mortar ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 47. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Excelsior Apple Pudding |
Bread crumbs, suet, apples, currants and brown sugar half a pound of each, a dozen sweet almonds fine, one wineglassful of brandy, a cinnamon and to the to be pared, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 350. | |
| The Creole Cookery Book (1885) | Express Pudding |
Beat up 8 eggs, put them into a. stewpan with 4 lb. of sugar, the same of butter, and some grated nutmeg; put it on the fire, stirring it till it thickens; then pour it ... From The Creole Cookery Book, 1885, page 146. | |
| Housekeeping in Old Virginia (1879) | Extra Fine Pudding |
Make a batter of two teacupfuls of flour and four of milk. Beat the yolks and whites of four eggs separately. Then mix all together and add one tablespoonful of melted ... From Housekeeping in Old Virginia, 1879, page 407. | |
| Presbyterian Cook Book (1873) | Eye's Pudding |
Six large apples pared and chopped; six tablespoonsful of grated bread; six tablespoonsfnl six of currants;; citron to taste; a wine-glass of wine; a tablespoonful of ... From Presbyterian Cook Book, 1873, page 80. | |
| Aunt Babette's Cook Book (1889) | Faeina Pudding with Peaches |
To one quart of milk add half a cup of farina, salt, and a small piece of butter. Boil in a farina kettle until thick. Beat the yelks of four eggs with four heaping ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 273. | |
| The Creole Cookery Book (1885) | Famous Apple Pudding |
Boil until tender, 1 orange or lemon, with 4 lb. of apples; beat until they can be passed through a wire sieve; then add the yolks of 8 eggs, 1b. of sugar, 3 lb. of ... From The Creole Cookery Book, 1885, page 191. | |
| The Creole Cookery Book (1885) | Fancy Pudding |
A loaf of French bread sliced, } pint of milk poured over it; the other $ pint mix with 4 well beaten eggs; add sugar and cinnamon to the taste; dip each slice of bread ... From The Creole Cookery Book, 1885, page 194. | |
| The Creole Cookery Book (1885) | Fancy Pudding |
A loaf of French bread sliced, 4 pint of milk poured over it; take another 4 pint of milk and mix with 4 well beaten eggs, sugar and cinnamon to the taste; dip the ... From The Creole Cookery Book, 1885, page 196. | |
| The Boston Cooking-School Cook Book (1896) | Farina Cakes with Jelly |
2 cups scalded milk ^ cup sugar ^ cup farina (scant) y^ teaspoon salt 1 egg ' Mix farina, sugar, and salt, add to milk, and cook in doublfi boiler twenty minutes, ... From The Boston Cooking-School Cook Book, 1896, page 418. | |
| Mrs. Owen's Illinois Cook Book (1871) | Farina Pudding |
Sprinkle two-thirds of a teacupful of farina slowly into a quart of boiling water; add half a teacupiul of and a cupful of milk; mix thoroughly and pour into a pudding ... From Mrs. Owen's Illinois Cook Book, 1871, page 269. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Farina Pudding |
one quart of milk, in tablespoonsful of farina, let it boil a few minutes; beat two tablespoonsful of sugar with one pint of milk, and mix thoroughly with the farina it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 329. | |
| The Southern Cookbook (1912) | Feet Jelly |
Boil two feet in five pints of water till the feet are broken, and the water half wasted; it, and when cold, off the fat, and remove the jelly from the sediment it into ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 65. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fig Ice Cream |
One quart of milk, two table-spoonfuls of corn-starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs, cut fine; one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 301. | |
| The Boston Cooking-School Cook Book (1896) | Fig Ice Cream |
3 cups milk 1 lb. figs, finely chopped 1 cup sugar 1% cups heavy cream 1 teaspoon salt 1 tablespoon vanilla 2 tablespoons brandy Make custard of yolks of eggs, sugar, ... From The Boston Cooking-School Cook Book, 1896, page 519. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fig Ice Cream |
Take two tablespoons of gelatine, scald one cup of milk and one cup of vinegar, then add the gelatine, let it dissolve and add one quart of rich cream and freeze. When ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 154. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fig Pudding |
One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two one of cinnamon, a of nutmeg, one pint of figs. Mix together the molasses, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 268. | |
| The Creole Cookery Book (1885) | fig Pudding |
Six ounces of suet, 6 ounces of bread crumbs, 6 ounces of sugar, } lb. of figs chopped, 3 eggs, 1 cup milk, 1 nutmeg, } glass brandy, 1 teaspoonful of yeast powder; ... From The Creole Cookery Book, 1885, page 192. | |
| Aunt Babette's Cook Book (1889) | Fig Pudding |
Chop up very fine one pound of figs and shave one pound of beef suet to a powder, one pound of bread crumbs, one pound of brown sugar and five eggs, yelks and whites ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 262. | |
| Fifty-Two Sunday Dinners (1913) | Fig Pudding |
1 cup chopped washed figs. 4 cup milk. ¥ cup Cottolene. 1 cup soft brown sugar. 8 eggs well beaten. 1 teaspoon salt. 214 cups soft bread crumbs. Grated rind of half an ... From Fifty-Two Sunday Dinners, 1913, page 169. | |
| The Boston Cooking-School Cook Book (1896) | Fig Pudding I % |
3 oz. beef suet % cup milk 1^ lb. figs, finely chopped 2 eggs 2K cups stale bread crumbs 1 cup sugar Chop suet, and work with the hands until creamy, then add figs. Soak ... From The Boston Cooking-School Cook Book, 1896, page 471. | |
| The Boston Cooking-School Cook Book (1896) | Fig Pudding II |
^ lb. suet 1^ lb. brown sugar }4 lb. figs (finely chopped) ^ lb. bread crumbs 1 large sour apple (cored, ^ cup milk pared, and chopped) 2 eggs 3 oz. flour Cream the ... From The Boston Cooking-School Cook Book, 1896, page 471. | |
| The International Cook Book (1906) | Fig Pudding, Tyrolienne |
162. RlSSOLETTES RUSSE Prepare a noodle paste as follows: Spread half pound sifted flour on a corner of the table, make a small hole in the centre. Crack into it three ... From The International Cook Book, 1906, page 67. | |
| Gulf City Cook Book (1878) | Fig-pudding |
One pound of figs peeled and chopped fine, quarter of a pound of suet chopped fine; dredge with flour; one pound of bread-crumbs, quarter of a pound of sugar, two eggs, ... From Gulf City Cook Book, 1878, page 177. | |
| Fifty-Two Sunday Dinners (1913) | Figs in Sherry Jelly |
1 tablespoon granulated gela14 cup best table Sherry wine. tine. Juice of 1 small lemon. Y{ cup cold water. dozen washed figs. 8% cup boiling water. Whipped Cream. ¥4 ... From Fifty-Two Sunday Dinners, 1913, page 96. | |
| The Cook's Own Book (1832) | Filbert Burnt, Ice Cream |
Roast some Barcelona nuts well in the oven, and pound them a little with some cream; put four eggs into a stewpan, with one pint of cream and two gills of sirup; boil it till it From The Cook's Own Book, 1832, page 326. | |
| The Creole Cookery Book (1885) | Flirtation Pudding |
~ Make a rich boiled custard, and when cold, beat to a froth the whites of 2 eggs, and drop it in spoonfuls on the top of the custard; set it before the fire to brown the whites slightly. From The Creole Cookery Book, 1885, page 203. | |
| Housekeeping in Old Virginia (1879) | Float |
To a common-sized glass bowl of cream, sweetened with loaf sugar and flavored with wine, take the whites of six eggs, three large tablespoonfuls sugar, and three of ... From Housekeeping in Old Virginia, 1879, page 436. | |
| The Boston Cooking-School Cook Book (1896) | Florentine Meringue |
Roll puff or plain paste one-eighth inch thick; cut a piece ten inches long by seven inches wide; place on a sheet, wet edges, and put on a half-inch rim. Prick with ... From The Boston Cooking-School Cook Book, 1896, page 552. | |
| Presbyterian Cook Book (1873) | Florentine Pudding |
Mrs. J. W. five eggs; three tablespoonsful of corn starch; three tablespoonsful of white sugar. Boil the milk; dissolve the starch in a little milk, and stir into the ... From Presbyterian Cook Book, 1873, page 78. | |
| The White House Cook Book (1887) | Florida Orange Jelly |
GRATE the yellow rind of two Florida oranges and two lemons, and squeeze the juice into a porcelain-lined preserving kettle, adding the juice of two more oranges, and ... From The White House Cook Book, 1887, page 473. | |
| The American Frugal Housewife (1829) | Flour or Batter Pudding |
Common flour pudding, or batter pudding, is easily made. Those who live in the country can beat up five or six eggs. with a quart of njilk, and a litde salt, with flour ... From The American Frugal Housewife, 1829, page 69. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Follow rule for Soft Custard |
; flavor with lemon and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff. The ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 229. | |
| Common Sense in the Household (1871) | Fool |
1 quart of gooseberries, ripe. 1 tablespoonfvd butter. 1 cup of sugar. Yolks of four eggs. Meringue of whites, and 3 tablespoonfuls sugar. Stew the gooseberries in just ... From Common Sense in the Household, 1871, page 438. | |
| The Picayune Creole Cook Book (1901) | For a Cream Frosting, proceed |
exactly as above, only omit the cornstarch, and add an equal measure of rich cream, and flavor with Vanilla Extract. Boil the cream beford using. From The Picayune Creole Cook Book, 1901, page 322. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | For the Pudding |
^ cup of rice 1 quart of cream i^ cups of sugar 2 quarts of rock salt 10 pounds of ice Rub the rice well in a clean towel, put it on to boil in one pint of cold water, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 425. | |
| The Dixie Cook-Book (1883) | Four-Fruit JELLY |
Take equal quantities of ripe strawberries, raspberries, currants, and red cherries, all should Le fully ripe, and the cherries must be stoned, taking care tu preserve ... From The Dixie Cook-Book, 1883, page 189. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Charlotte de Pommes |
Ingredients. — i ll>. of apples, 3 ozs. of finely-chopped suet, 3 ozs. of white breadcrumbs, 2 ozs. of brown sugar, 1 a lemon (rind only. i tal>l< -spoonful of browned ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Sorbet de Groseilles au Marasquin |
Ingredients. — i pint of green gooseberries, ^ a Ib. of loaf sugar, ^ a pint <>t water, the juice of 2 lemons, £ a gill of Maraschino, gla< spinach colouring. Method. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| La Cuisine Creole (1885) | Francatelli*s Lemon Pudding |
The juice and grated rind of six lemons, a pint of milk or cream, six ounces of sponge cake or mac¬ aroons, eight yolks, and the whites of four eggs (whipped to a ... From La Cuisine Creole, 1885, page 181. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Frangipane Cream |
Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten add Qgg one tablespoon each of sherry, lemon juice, lemon rind, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 274. | |
| The White House Cook Book (1887) | French Cream Candy |
PUT four cupfuls of white sugar and one cupful of water into a bright tin pan on the range and let it boil without stirring for ten minutes. If it looks somewhat thick, ... From The White House Cook Book, 1887, page 487. | |
| The Boston Cooking-School Cook Book (1896) | French Cream Filling |
% cup thick cream i^ cup powdered sugar ^ cup milk White one egg Dilute cream with milk and beat until stiff, using Dover egg-beater. Add sugar, white of ^gg beaten ... From The Boston Cooking-School Cook Book, 1896, page 604. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | French Custard |
Sweeten with loaf sugar a quart of milk, flavor it with peach or vanilla, put it into a flat saucepan to boil, and beat to a perfect froth the whites of eight éggs. When ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 123. | |
| Mrs. Porter's New Southern Cookery Book (1871) | French Custard |
One quart of milk, eight eggs, sugar and cinnamon to; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla, ETC. and sweeten to; put it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 368. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | French Custard |
6 tablespoonfuls of powdered sugar boil in a farina Beat the sugar and yolks of the eggs light, then into the boiling it begins to the the aside to as cool, pour into a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 437. | |
| The White House Cook Book (1887) | French Custard |
ONE quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla, and sweeten to taste; ... From The White House Cook Book, 1887, page 380. | |
| The Boston Cooking-School Cook Book (1896) | French Easter Cream |
1^ cup raisins 1 tablespoon granulated gelatine ^ cup brandy 2 tablespoons cold water 2 cups cream Maraschino^ % cup sugar Slow gin \ ^ cup each Yolks 3 eggs Brandy J y^ ... From The Boston Cooking-School Cook Book, 1896, page 502. | |
| The Boston Cooking-School Cook Book (1896) | French Fruit Pudding |
1 cup finely chopped suet }4 teaspoon clove 1 cup molasses X teaspoon salt ] cup sour milk 1>^ cups raisins, seeded IX teaspoons soda and chopped 1 teaspoon cinnamon. % ... From The Boston Cooking-School Cook Book, 1896, page 471. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | French Ice Cream |
4 to 6 egg yolks 1 tablespoon vaniUa Make a soft custard of milk, sugar and yolks of eggs. add whipped, and From Lowney's Cook Book, Illustrated in Colors, 1907, page 319. | |
| Mrs. Owen's Illinois Cook Book (1871) | French Pudding |
Break three into a bowl without separating them; add one light; add a cupful one teaspoonful and half baking powder, and a Spread on jelly or sweetmeats of any kind when ... From Mrs. Owen's Illinois Cook Book, 1871, page 298. | |
| Housekeeping in Old Virginia (1879) | French Pudding |
Grate one pint stale bread. Pour over it one quart fresh milk, yolks of four eggs, rind of one lemon and part of juice, one teacup of sugar, piece of butter size of an ... From Housekeeping in Old Virginia, 1879, page 399. | |
| Aunt Sammy's Radio Recipes (1927) | French Vanilia Ice Cream |
Y2 pint double cream. M cup sugar. }/i teaspoon salt. IJ^ teaspoons vanilla. Prepare as for custard by pouring some of the heated milk into the lightly beaten eggs and ... From Aunt Sammy's Radio Recipes, 1927, page 64. | |
| The White House Cook Book (1887) | French Vanilla Cream |
BREAK into a bowl the whites of one or more eggs, as the quantity you wish to make will require; add to it an equal quantity of cold water, then stir in XXX powdered or ... From The White House Cook Book, 1887, page 496. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | French Vanilla Ice Cream, Dewey |
2 cups heavy cream !s teaspoon salt Beat eggs slightly and add sn~ar, mixed with adding hot milk. Cook in double boiler, continuing the stirring until mixture thickens ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 189. | |
| The Good Housekeeper (1841) | Fresh Calves Feet Jelly |
Scald, take off the hair, and wash very clean four feet; put them into a saucepan with two quarts of cold water, and when it comes to a boil let them simmer for six or ... From The Good Housekeeper, 1841, page 94. | |
| The Picayune Creole Cook Book (1901) | Fresh Milk or Cream |
String and wash the beans according to the first recipe. Place in a saucepan and cover with boiling water. Let them boil for an hour. Then drain off the water. Take a ... From The Picayune Creole Cook Book, 1901, page 207. | |
| The International Cook Book (1906) | Fresh Okras in Cream |
2238. KADEN BOUTOU, MUTTON CROQUETTES WITH RICE Place in a saucepan one small chopped onion, with half a sound, seeded green pepper and a tablespoon melted butter, and ... From The International Cook Book, 1906, page 687. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Cream |
Put the milk on to boil in a farina boiler, moisten the flour and in a little cold milk, then add it the nutmeg, and the of three eggs well Let cook one minute; fire and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 432. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fried Hasty Pudding |
Cook as above and pour it into a brickloaf pan; when cool, cut into three-quarter inch slices. Dip them in flour, and brown each side in hot fat in a frying-pan. Or dip ... From Mrs. Lincoln's Boston Cook Book, 1884, page 134. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frostine with GELATINE |
Dissolve large pinch gelatine in six table-spoons boiling water, strain and thicken with sugar and flavor with lemon. This is enough to frost two cakes.—Mrs. W. A. J. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 78. | |
| The Dixie Cook-Book (1883) | Frostine with GELATINE |
Dissolve large pinch gelatine in six table-spoons boiling water; strain and thicken with sugar and flavor with lemon. This is enough to frost two cakes.—Mrs. W. A. J. ... From The Dixie Cook-Book, 1883, page 97. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Frozen Cabinet Pudding |
Two dozen stale lady-fingers, one of English currants, one pint of cream, one pint of milk, one small tea-cupful of sugar, three eggs, three table-spoonfuls of wine. Put ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 276. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Frozen Cabinet Pudding, No |
One dozen macaroons, one dozen and a fingers, one dozen cocoanut cakes, one cupful of English currants, one quart of custard. Wet a melon mould in cold From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 276. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Chocolate Tvith "Whipped Cream |
2 squares unsweetened chocolate Few grains salt 1 cup sugar 1 cup boiling water 3 cups rich milk Scald milk. Melt chocolate in small saucepan placed over hot water, add ... From The Boston Cooking-School Cook Book, 1896, page 507. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Frozen Custard |
Sweeten one quart of cream or rich milk with half a pound of sugar, and flavor to put it over the fire in a farina kettle; as soon as it begins to boil, stir it a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 377. | |
| Housekeeping in Old Virginia (1879) | Frozen Custard |
One quart fresh milk, eight eggs, yolks and whites beaten separately. Put the milk on the fire, sweetened to the taste, and let it come to boiling heat; then take it off ... From Housekeeping in Old Virginia, 1879, page 445. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Custard |
Yelks of six eggs Put the cream on to boil in a farina boiler. Beat the yolks and into the boiling; it; the fire, add the vanilla, and stand aside to cool. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 468. | |
| Common Sense in the Household (1871) | Frozen Custard with the Fruit Frozen |
in. J* 1 quai-t cream. 6 eggs, and 3 cups of sugar beaten up with the yolks. fresh peaches, cut up small, or fresh rij^e berries. the quart of milk almost to boiling, ... From Common Sense in the Household, 1871, page 450. | |
| La Cuisine Creole (1885) | Frozen Peaches and Cream |
Peel and stone nice soft, ripe peaches, sprinkle enough sugar on them to make them very sweet; chop them up fine until they are a pulp, and add to them as much cream as ... From La Cuisine Creole, 1885, page 188. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Plum Pudding |
2 cups milk 2)^ cups cream 1 cup sugar ^ cup candied fruit Yolks 6 eggs )4, cup almonds, blanched y^ teaspoon salt and chopped ^ cup sherry % cup Sultana raisins % cup ... From The Boston Cooking-School Cook Book, 1896, page 531. | |
| Gulf City Cook Book (1878) | Frozen Plum-pudding |
Two of well-frozen ice-cream in a freezer, two of raisins two of currants, two ounces of citron cut very one and a ounce of chocolate fine, and one pint of Madeira wine. ... From Gulf City Cook Book, 1878, page 190. | |
| The Appledore Cook Book (1872) | Frozen Pudding |
Place in a mould slices of light cake, and between them any kind of preserves; when the mould is nearly full, cover with cold soft custard. (Dissolve a spoonful of ... From The Appledore Cook Book, 1872, page 152. | |
| Housekeeping in Old Virginia (1879) | Frozen Pudding |
Forty blanched almonds pounded rather fine, one ounce citron cut in small squares, two ounces currants, two ounces raisins stoned and divided. Soak all in two ... From Housekeeping in Old Virginia, 1879, page 446. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Frozen Pudding |
2% cups milk, i cup heavy cream ! j « up rum i cup candied fruit, cherries, pineapples, pears, and apricots Cut fruit in small pieces, and soak two or three in brandy to ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 237. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Pudding I |
2)^ cups milk 1 cup heavy cream 1 cup sugar >^ cup rum % teaspoonful salt 1 cup candied fruit, cherries, pine2 eggs apples, pears, and apricots Cut fruit in small ... From The Boston Cooking-School Cook Book, 1896, page 521. | |
| The Boston Cooking-School Cook Book (1896) | Frozen Pudding II |
1 quart cream ^ cup rum ^ cup sugar 1 cup candied fruit Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum, then freeze. Line a ... From The Boston Cooking-School Cook Book, 1896, page 521. | |
| The Creole Cookery Book (1885) | frozen Tapioca Cream.’ _ |
_ « One teacup of pearl tapioca, soak over night, in cold”: water, pour hot water on the soaked tapioca, and boil until: a clear jelly; when cold, add the whites of 3 ... From The Creole Cookery Book, 1885, page 169. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fruit Blancmange |
A cup of any fruit juice, fresh or canned, heated, sweetened to taste and thickened with a tablespoon of corn¬ starch. Cook well and serve cold with milk. If a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 188. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fruit Charlotte |
4g box gelatine.: 1 pint orange juice ande 4 cup cold water. 1 cup water. 1 cup sugar. Yolks of 4 eggs. 114 cup water and Whites of 4 eggs. 1 cup lemon juice, or 1 dozen ... From Mrs. Lincoln's Boston Cook Book, 1884, page 374. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Cream |
Peel four bananas, mash, and rnb through a sieve; add pulp and juice of two oranges, one tablespoon lemon juice, one tablespoon Sherry wine, two-thirds cup powdered ... From The Boston Cooking-School Cook Book, 1896, page 501. | |
| The White House Cook Book (1887) | Fruit Ice-cream |
Ingredients.— To every pint of fruit juice allow one pint of cream; sugar to taste. Let the fruit be well ripened; pick it off the stalks and put it into a large earthen ... From The White House Cook Book, 1887, page 412. | |
| Boston School Kitchen Text-Book (1887) | Fruit Ice-Cream |
3 oranges. 3 lemons. 3 bananas. 3^ can apricots. 3 c. cold water. Place a strainer over a large bowl, squeeze into it the juice of the oranges and lemons, then add the ... From Boston School Kitchen Text-Book, 1887, page 268. | |
| Aunt Babette's Cook Book (1889) | Fruit Jelly |
Take any kind of fruit, fresh, canned or mixed. Peaches, cherries and raspberries are very nice. Add the juice of a lemon, also that of an orange and sweeten to taste. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 467. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fruit Jelly for Sweet Sandwiches |
I box of gelatine (2 ounces). i cup of sugar. I cup of cold water. i>^ cups of orange juice. 1 cup of boiling water. J^ a cup of lemon juice. Method. — Soak the gelatine ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 198. | |
| The Picayune Creole Cook Book (1901) | Fruit Marmalade. Cream to Serve |
Prepare thin slices of very dry French toast, and butter generously. Put them in a dish, and lay on each slice generous portions of the fruits you wish to serve. The ... From The Picayune Creole Cook Book, 1901, page 255. | |
| Housekeeping in Old Virginia (1879) | Fruit Pudding |
1 pint grated bread crumbs. 1 pound raisins. 892 PUDDHTG "WITHOUT MILK: OR EGGS — CKACKER PUDDING. jpound suet chopped fine. ■^ pint chopped apples. Yolks of three eggs, ... From Housekeeping in Old Virginia, 1879, page 399. | |
| The Creole Cookery Book (1885) | Fruit Pudding |
* Take a pint of hot milk, and stir in sifted indian meal till the batter is stiff; add a teaspoonful of salt and a little molasses; then stir in a pint of ... From The Creole Cookery Book, 1885, page 202. | |
| The White House Cook Book (1887) | Fruit Pudding |
THIS pudding is made without cooking and is nice prepared the day before using. Stew currants or any small fruits, either fresh or dried, sweeten with sugar to taste and ... From The White House Cook Book, 1887, page 447. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Fruit Pudding |
1 cup seeded and cut in pieces 3 4 cup currants Yi cup flour \]/z teaspoons salt 1 teaspoon cinnamon l/i teaspoon grated nutmeg j 4 ' teaspoon cloves Work suet until ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 201. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fruit Pudding |
2 cups of left-over canned fruit or cooked dried fruit 2 cups of the juice or water 1 tablespoon lemon juice Soften the gelatine in 2 tablespoons of the juice or water. ... From Foods That Will Win the War and How to Cook Them, 1918, page 70. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Fruit Spanish Cream |
M c cold water li tsp salt 2 tbsp white corn syrup 2 c scalded milk M c fruit To gelatine and add From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 56. | |
| The White House Cook Book (1887) | Fruit Trifle |
WHITES of four eggs beaten to a stiff froth, two tablespoonfuls each of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it is a delicions dessert. From The White House Cook Book, 1887, page 393. | |
| The White House Cook Book (1887) | Furniture Cream |
SHRED finely two ounces of beeswax and half an ounce of white wax into half a pint of turpentine; set in a warm place until dissolved, then pour over the mixture the ... From The White House Cook Book, 1887, page 601. | |
| Aunt Babette's Cook Book (1889) | Geaham Pudding |
Take one cup and a half of Graham flour, half a cup of sweet milk, half a cup of molasses, one teaspoonful of soda beaten in molasses, a little salt, one and one-half ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 263. | |
| The Dixie Cook-Book (1883) | Geelatine Custard |
To one-third package Coxc’s gelatine, add a little leas than one pint boiling water; stir until gelatine is dissolved, add the juice of one lemon, and one and a half ... From The Dixie Cook-Book, 1883, page 114. | |
| Mrs. Owen's Illinois Cook Book (1871) | Gelatine |
Pour one pint cold water over half a box gelatine; let it stand till soft; add half pint boiling water, one pint madeira wine, three-quarters of a pound sugar, a quarter ... From Mrs. Owen's Illinois Cook Book, 1871, page 359. | |
| Larkin Housewives' Cook Book (1915) | Gelatine |
in one-half cup water for a few minutes, add one quart boiling water, one cup vinegar, juice of one lemon, one-half cup sugar and one teaspoon When cold add two cups ... From Larkin Housewives' Cook Book, 1915, page 42. | |
| La Cuisine Creole (1885) | Gelatine Blanc Mange |
To one quart of milk add an ounce of Nelson’s or Coxe’s gelatine, which has been soaked an hour in a cup of cold water. Add to this half a pound of fine white sugar; let ... From La Cuisine Creole, 1885, page 177. | |
| La Cuisine Creole (1885) | Gelatine Blanc Mange |
Take a quart of iiew milk, set it on to boil; stir into the boiling milk, half a box of gelatine, which should have been soaked in cold water ten or fifteen minutes. ... From La Cuisine Creole, 1885, page 177. | |
| Common Sense in the Household (1871) | Gelatine Charlotte Russe |
( Very nice.) 1 pint of cream, whipped light. ^ oz. gelatine, dissolved in 1 gill of hot milk. Whites of 2 eggs, beaten to a stift" froth. 1 small tea-cup of powdered ... From Common Sense in the Household, 1871, page 437. | |
| Dainty Desserts for Dainty People (c. 1910s) | Gelatine Flowers |
f tablespoonful Knox Sparkling Gelatine. | cup confectioners' sugar, Vegetable coloring. I cup cornstarch. in Set bowl containing mixture in saucepan of boiling water ... From Dainty Desserts for Dainty People, c. 1910s, page 45. | |
| The White House Cook Book (1887) | Gelatine Frosting |
SOAK one teaspoonful of gelatine in one tablespoonful of cold water half an hour, dissolve in two tablespoonf uls of hot water; add one cup of powdered sugar and stir until smooth. From The White House Cook Book, 1887, page 315. | |
| The Boston Cooking-School Cook Book (1896) | Gelatine Frosting |
2j^ tablespoons boiling water ^ cup confectioners' % teaspoon granulated gelatine sugar Dissolve gelatine in boiling water. ' Add sugar and flavoring and beat until of ... From The Boston Cooking-School Cook Book, 1896, page 607. | |
| Housekeeping in Old Virginia (1879) | Gelatine Ice |
Let one ounce sparkling gelatine stand an hour in a pint of cold water. Then add three pints boiling water, one and onehalf pounds loaf sugar, one and one-half pint ... From Housekeeping in Old Virginia, 1879, page 449. | |
| Housekeeping in Old Virginia (1879) | Gelatine Ice Ckeam |
Soak one-half package of Cox's gelatine in a pint of morning's milk. Boil three pints of milk, and while hot, pour on the gelatine, stirring till dissolved. When cold, ... From Housekeeping in Old Virginia, 1879, page 444. | |
| The Kansas Home Cook-Book (1874) | Gelatine in a |
quart of water. When quite dissolved, pour it into a saucepan and let it come to the boil, Add lemon and sugar as if to make rich lemonade. Strain through a hair sieve, ... From The Kansas Home Cook-Book, 1874, page 227. | |
| Housekeeping in Old Virginia (1879) | Gelatine Jelly |
Soak one box of Cox's gelatine, three hours, in a pint of cold water. Then add one pint of cooking wine, the rind and juice of one lemon, two pounds white sugar, a ... From Housekeeping in Old Virginia, 1879, page 428. | |
| Presbyterian Cook Book (1873) | Gelatine Pudding |
Two tablespoonsful of gelatine; pour over it one pint of boiling water, and sweeten to Prepare this at and keep in a cool place. In the morning make a custard of one and ... From Presbyterian Cook Book, 1873, page 73. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Gelatine Pudding |
*/ Juice of two oranges Cover the gelatine with a half-cup of cold water, and let it soak a half-hour; then pour over it the boiling water, add the sugar, lemon, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 416. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Gelatine Pudding, or Spanish Cream |
Y box gelatine. 4g saltspoonful salt. 14 cup cold water. 1 pint milk. X cup boiling water. Whites of 8 eggs. Yolks of 8 eggs. 1 teaspoonful vanilla. 8 tablespoonfuls ... From Mrs. Lincoln's Boston Cook Book, 1884, page 372. | |
| Presbyterian Cook Book (1873) | Gelatine Snow Pudding |
One quarter of a box of Cox's gelatine; one heaping cup; one large lemon; the whites of five over the gelatine one-fourth of a pint of cold let it soak until it is soft; ... From Presbyterian Cook Book, 1873, page 74. | |
| La Cuisine Creole (1885) | Gelatine Snow Pudding |
Take two tablespoonfuls of good gelatine, throw over it two spoonfuls of water, let it soak ten minutes, then pour over it half a pint of boiling water, three-quarters ... From La Cuisine Creole, 1885, page 180. | |
| The White House Cook Book (1887) | German Custard |
ADD to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted and pounded to a paste, and half an ounce of pine-nuts or peanuts, blanched, ... From The White House Cook Book, 1887, page 381. | |
| The Boston Cooking-School Cook Book (1896) | German Ice Cream |
Mix one and onefourth cups sugar, one tablespoon flour, and one-fourth teaspoon salt. Add two eggs slightly beaten and two cups scalded milk. Cook over hot water until ... From The Boston Cooking-School Cook Book, 1896, page 530. | |
| The Creole Cookery Book (1885) | German Pudding |
To 1 pint of milk add 6 eggs, well beaten, 6 spoonfuls of flour, } spoonful of butter, 4 nutmeg, and 1 teaspoonful of salt; pour it into a well greased pan, and bake for ... From The Creole Cookery Book, 1885, page 195. | |
| The Boston Cooking-School Cook Book (1896) | Ginger Cream |
1^ box gelatine or Few grains salt 1 tablespoon granulated 1 tablespoon wine gelatine % tablespoon brandy y^ cup cold water 2 tablespoons ginger syrup 1 cup milk ^ cup ... From The Boston Cooking-School Cook Book, 1896, page 499. | |
| The Boston Cooking-School Cook Book (1896) | Ginger Ice Cream |
To recipe for Vanilla Ice Cream II, using one-half quantity vanilla, add one-half cup Canton ginger cut in small pieces, three tablespoons ginger syrup, and two ... From The Boston Cooking-School Cook Book, 1896, page 519. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ginger Ice Cream |
Add one cup preserved ginger chopped fine, two spoons lemon juice, and three tablespoons ginger syrup to Philadelphia or French Ice Cream. From Lowney's Cook Book, Illustrated in Colors, 1907, page 324. | |
| The Appledore Cook Book (1872) | Ginger Pudding |
One cup of butter, two of sugar, one of milk, four of flour, one tablespoonful of ginger, one teaspoonful of sal« eratus, two of cream of. tartar, four eggs. Beat the ... From The Appledore Cook Book, 1872, page 148. | |
| The Creole Cookery Book (1885) | Ginger Pudding |
Five cups of flour, 2 cups of sugar, 1: cup of molasses, 4 cup butter, 1 teaspoonful of soda in 4 cup of saur milk,3 eggs, 1 tablespoonful of ginger; to be eaten with ... From The Creole Cookery Book, 1885, page 204. | |
| The Boston Cooking-School Cook Book (1896) | Ginger Pudding |
y^ cup butter 3>^ teaspoons baking powder % cup sugar ^i teaspoon salt 1 %^g 2 teaspoons ginger 2>^ cups flour 1 cup milk Cream the butter., add sugar gradually, and egg ... From The Boston Cooking-School Cook Book, 1896, page 467. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ginger Water-ice |
6 ounces of preserved ginger i quart of Lemon Water-Ice Pound four ounces of ginger to a paste. Cut the remaining two ounces the beat until thoroughly mixed. Cover, and stand away to ripen. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 474. | |
| Mrs. Hale's New Cook Book (1857) | Gloucester Jelly.—Boil |
in 2 quarts of water, till reduced to the hartshorn shavings, glass, ivory shavings, barley and rice, one ounce of each. When this jelly, which is light and very ... From Mrs. Hale's New Cook Book, 1857, page 447. | |
| Simple Italian Cookery (1912) | Gnocchi of Milk—a Dessert |
I cup of milk 2 or 3 drops of vanilla level of extract powdered starch 2 yolks of eggs of sugar Put all these ingredients into a saucepan and mix together with a wooden ... From Simple Italian Cookery, 1912, page 36. | |
| The White House Cook Book (1887) | Golden Cream |
BOIL a quart of milk; when boiling stir into it the well-beaten yolks of six eggs; add six tablespoonf uls of sugar and one tablespoonf ul of sifted flour, which have ... From The White House Cook Book, 1887, page 384. | |
| The Cook's Own Book (1832) | Gooseberry Cream |
one quart of gooseberries very quick, in as much water as will covet diem: stir in about half an are soft, pulp them dirough a die pulp while it is hot, with sugar, dien ... From The Cook's Own Book, 1832, page 134. | |
| Mrs. Owen's Illinois Cook Book (1871) | Gooseberry Cream |
a of gooseberries and boil them very quick in enough water to cover them; half an ounce of good butter, and when they become soft, pulp them through a sieve; sweeten the ... From Mrs. Owen's Illinois Cook Book, 1871, page 304. | |
| Aunt Babette's Cook Book (1889) | Gooseberry Cream |
Boil a quart or more of ripe gooseberries with a little wine, cinnamon and the peel of one lemon, and then press through a hair sieve. Beat the yelks of six eggs light ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 318. | |
| Directions for Cookery, in Its Various Branches (1837) | Gooseberry Custard.—top and |
tail two of green gooseberries. Stew them in a little water; and mashing them stewed till entirely to pieces, take them out, and with a wooden spoon press the pulp ... From Directions for Cookery, in Its Various Branches, 1837, page 318. | |
| The Virginia House-Wife (1824) | Gooseberry Fool |
Pick the stems and blossoms from two quarts of green gooseberries, put them in a stew pan with their weight in loaf sugar and avery little water; when sufficiently ... From The Virginia House-Wife, 1824, page 199. | |
| The Cook's Own Book (1832) | Gooseberry Fool |
Put gooseberries into a stone jar, with some sugar; put the jar either in a stove, or in a saucepan of water, the if in a stove, a large spoonful added to the fruit. ... From The Cook's Own Book, 1832, page 134. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Gooseberry Fool |
i quart of ripe gooseberries Top and stem the gooseberries, and stew them in one pint of water until they are tender, then press them through a to remove the skins; add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 447. | |
| The White House Cook Book (1887) | Gooseberry Fool |
STEW a quart of ripe gooseberries in just enough water to cover them; when soft, rub them through a colander to remove the skins and seeds; while hot stir into them a ... From The White House Cook Book, 1887, page 407. | |
| Aunt Babette's Cook Book (1889) | Gooseberry Fool |
Stew a quart of gooseberries with a cup and a half of sugar, and when soft rub them through a sieve to remove the skins. Add a tablespoonful of fresh butter and the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 305. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Gooseberry Pudding |
A pint of stewed gooseberries, with all their juice. A quarter of a pound of powdered sugar. Two ounces of fresh butter. Two ounces of grated bread. Stew the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 34. | |
| Common Sense in the Household (1871) | Gooseberry Pudding |
1 pint ripe or nearly ripe gooseberries. 6 or 8 slices toasted stale bread. ^ " 1 tablespoonful butter, melted. Stew the gooseberries ten minutes—very slowly, not to ... From Common Sense in the Household, 1871, page 404. | |
| The National Cookery Book (1876) | Gooseberry Pudding |
em to putter ind sugar; then stir in two ounces of d bread } ra baking dish and r the mixture in it, and bak in a quick oven for a short tin Serve it with powdered sugar on the top From The National Cookery Book, 1876, page 224. | |
| The Creole Cookery Book (1885) | Goosebery Pudding |
* One pint of stewed gooseberries, with all the juice made very sweet; then add }1b. of white sugar, 2 lbs. of fresh butter, 2 lbs. of grated bread, 3 eggs. From The Creole Cookery Book, 1885, page 200. | |
| The Creole Cookery Book (1885) | Governor’s Pudding |
To 1 large cocoanut add 3 lb. of butter, the whites of 6 eggs, nutmeg and sugar to the taste; to be baked in a rich paste.: From The Creole Cookery Book, 1885, page 196. | |
| Common Sense in the Household (1871) | Graham Hasty Pudding |
*f« 1 cup Graham flour, wet up with cold water. 1 large cup hoilinr/ v/ater and same quantity of milk. 1 saltspoonful of salt. Stir the wet flour into the boiling ... From Common Sense in the Household, 1871, page 527. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Graham Plum Pudding |
Ij cups graham flour J teaspoon cloves 1 egg 1 cup seeded raisins Beat egg; add liquids, fiour in which soda has been sifted, fruit, spices and melted butter. Pour into ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 258. | |
| Fifty-Two Sunday Dinners (1913) | Graham Plum Pudding |
1}4 cups Graham flour. ' Y teaspoon cloves. 1 cup N. O. molasses. 2 eggs well beaten. ¥% cup milk. Y% teaspoon soda. 1 cup seeded raisins. ¥ teaspoon salt. 1 teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 152. | |
| The White House Cook Book (1887) | Graham Pudding |
Mix well together one-half a coffeecupful of molasses, one-quarter of a cupful of butter, one egg, one-half a cupful of milk, one-half a teaspoonful of pure soda, one ... From The White House Cook Book, 1887, page 450. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Grandmother's Lemon Custard |
i pound of powdered sugar Juice and rind of three lemons yolks and sugar to a cream, then add unbeaten, one at a time, and beat Beat the butter to a cream, and add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 393. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Grape Fruit Jelly |
1 cup grape fruit juice Soak gelatine in cold water; add boiling water, juice, sugar, and strain. Mold, chill, and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 233. | |
| Dainty Desserts for Dainty People (c. 1910s) | Grape Fruit Sherbet |
2 cups grape fruit juice. J cup sugar. Make a syrup by boiling water and sugar one minute. Add soaked gelatine, cool slightly and add remaining ingredients. Strain and ... From Dainty Desserts for Dainty People, c. 1910s, page 27. | |
| Mary Elizabeth's War Time Recipes (1918) | Grape Ice |
An ice without sugar or cream—and it is delectable! pounds Concord grapes or 1 pint grape juice Juice one lemon 1 pound strained honey 14% quarts water Y% teaspoon cream ... From Mary Elizabeth's War Time Recipes, 1918, page 171. | |
| The National Cookery Book (1876) | Grape Jelly |
Select fine ripe grapes; put them on to boil witl to cover them, and let them stew for fifteen minutes: then press them through a jelly sieve or flannel ba lo three cup ... From The National Cookery Book, 1876, page 316. | |
| Housekeeping in Old Virginia (1879) | Grape Jelly |
The chief art in making jelly is to boil it continuously, slowly and gently. It will not harden well if the boiling stops, even for a few moments. To preserve the true ... From Housekeeping in Old Virginia, 1879, page 465. | |
| The Creole Cookery Book (1885) | Grape Jelly |
Pick the grapes from the stems; wash and drain them; mash them with a spoon; put them in the preserving kettle, and cover them closely with a large plate; boil them 10 ... From The Creole Cookery Book, 1885, page 216. | |
| The Woman Suffrage Cook Book (1886) | Grape Jelly |
Boil grapes till tender, putting in just enough water to keep from burning until some juice can be pressed out. Then straimand measure the juice; boil twenty minutes, ... From The Woman Suffrage Cook Book, 1886, page 124. | |
| The White House Cook Book (1887) | Grape Jelly |
MASH well the berries so as to remove the skins; pour all into a preserving kettle and cook slowly for a few minutes to extract the juice; strain through a colander, and ... From The White House Cook Book, 1887, page 473. | |
| Aunt Babette's Cook Book (1889) | Grape Jelly |
Put the grapes on to boil in a stone jar set in a vessel of water. Do not add any water to the grapes and let them boil a few hours, then strain through a jelly -bag or ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 464. | |
| Dainty Desserts for Dainty People (c. 1910s) | Grape Juice Charlotte Russe |
I5 cups heavy cream, beaten until stiff. 1 cup grape juice. Lady fingers. Soak gelatine in cold water five minutes and dissolve in boiling water. Add grape juice, lemon ... From Dainty Desserts for Dainty People, c. 1910s, page 19. | |
| Dainty Desserts for Dainty People (c. 1910s) | Grape Juice Jelly |
i pint grape juice. 1 cup Malaga grapes, skinned, seeded and cut in pieces. Soak gelatine and one-half of the lemon flavoring in grape juice mixed with cold water five ... From Dainty Desserts for Dainty People, c. 1910s, page 13. | |
| Dainty Desserts for Dainty People (c. 1910s) | Grape Juice Sherbet |
1 pint grape juice. h cup cold water. \ cup orange juice. Make a syrup by boiling sugar and hot water ten minutes, and add soaked From Dainty Desserts for Dainty People, c. 1910s, page 26. | |
| Modern American Drinks (1895) | Grape Sherbet |
Place two pounds of washed Concord grapes in a bowl and mash them thoroughly, squeeze out all the juice through a cheesecloth or a sieve; add an equal amount of cold ... From Modern American Drinks, 1895, page 118. | |
| The White House Cook Book (1887) | Grape Trifle |
PULP through a sieve two pounds of ripe grapes, enough to keep back the stones, add sugar to taste. Put into a trifle dish and cover with whipped cream, nicely flavored. Serve very cold. From The White House Cook Book, 1887, page 393. | |
| Gulf City Cook Book (1878) | Grape-jelly |
Pick and wash your grapes; put them in a kettle, and to six pounds of fruit put half a pint of cold water. From Gulf City Cook Book, 1878, page 214. | |
| The Dixie Cook-Book (1883) | Grare JELLY |
Prepare fruit and rub through a sieve; to every pound of pulp add a pound of sugar, stir well together, boil slowly twenty minutes, then follow general directions; or, ... From The Dixie Cook-Book, 1883, page 189. | |
| Aunt Babette's Cook Book (1889) | Grated Apple Pudding |
Grate seven large tart apples, beat the yelks of eight eggs with two cups of pulverized sugar until thick like a batter and add the grated apples. One dozen lady ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 266. | |
| Aunt Babette's Cook Book (1889) | Grated Apple Pudding |
Grate six large, juicy apples and add the yelks of eight eggs and half a pound of pulverized sugar. A better way is to stir the sugar and eggs alone before adding the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 537. | |
| Larkin Housewives' Cook Book (1915) | Green Com Pudding |
Cut the corn from six nice fresh ears; add two beaten eggs, two of teaspoon salt. Break up six Larkin Soda Crackers, cover with one pint of milk, leave for ten minutes, ... From Larkin Housewives' Cook Book, 1915, page 36. | |
| Common Sense in the Household (1871) | Green Fox Grape Jelly |
»J« Is made after the receipt for currant jelly, only allowing a pound and a half of sugar to a pint of juice, liipe gi'apes require but pound for pint. Quince Jelly, i^ ... From Common Sense in the Household, 1871, page 473. | |
| Housekeeping in Old Virginia (1879) | Green Grape Jelly |
Gather Catawba grapes before ripening. Pick them from the stem, wash them, and put them in a stone jar. Set the jar in a kettle of cold water over a hot fire. When the ... From Housekeeping in Old Virginia, 1879, page 465. | |
| The Picayune Creole Cook Book (1901) | Green Grape Jelly |
Follow the directions given in the above recipe for roasting Quails, only do not wrap the Quails in strips of bacon. Instead, rub the bodies well with butter and then ... From The Picayune Creole Cook Book, 1901, page 153. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Ground Almond Pudding, Boiled.—take Half |
a pound of ground almonds, half a pound of white sifted sugar, eight eggs, the whites and yolks beaten separately, half a pound of bread crumbs, and the rind of one ... From Jewish Cookery Book, on Principles of Economy, 1871, page 99. | |
| The Boston Cooking-School Cook Book (1896) | Grraham Pudding |
^ cup butter \% cups Graham flour y^ cup molasses ^ teaspoon soda 1 ^gg 1 cup raisins, seeded and cut in pieces Melt butter, add molasses, milk, egg well beaten, dry ... From The Boston Cooking-School Cook Book, 1896, page 469. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Half the rule for Orange Cream |
Cover the gelatine with the cold water, and let soak one Then pour on it the boiling water; add the sugar, and the juice of the oranges and lemons; stir until the sugar ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 420. | |
| The Kansas Home Cook-Book (1874) | Half-pay Pudding |
Mrs. F. Four ounces each of the following ingredients: Suet, flour, currants, raisins and bread crumbs, two tablespoons of molasses, a pint of sweet milk; all of which ... From The Kansas Home Cook-Book, 1874, page 196. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hameure CREAM |
The rind and juice of two large lemons, yolks of eight eggs, one cup sugar; put all in a bucket, set in a pan of boiling water, stir for three minutes, take from the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 90. | |
| The Dixie Cook-Book (1883) | Hamsure Cream |
Stir together the rind and juice of two large lemons, and onecnp sugar, add the well-beaten yolks of eight eggs; put all in a tin pail, set in a pot of boiling water, ... From The Dixie Cook-Book, 1883, page 109. | |
| The International Cook Book (1906) | Hanover Pudding |
532. BISQUE OF SOFT-SHELL CRABS Heat in a saucepan one ounce melted butter, add half a sliced carrot, half a sliced onion, one branch sliced celery and two branches ... From The International Cook Book, 1906, page 166. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Harrison Pudding |
One of molasses, one milk, one of suet, three of two cupsful of fruit, one teaspoonful of soda and one teaspoonful of cinnamon; butter the dish, put in and steam two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 349. | |
| The Cook's Own Book (1832) | Hartshorn Cream |
Boil a quarter of a pound of hartshorn-shavings in three pints of water; when reduced to half a pint, it a jelly-bag; put it to a pint of cream and a quarter of a pound ... From The Cook's Own Book, 1832, page 328. | |
| The Jewish Manual (1846) | Hartshorn Jelly |
Boil half a pound of hartshorn shavings in two quarts of water over a gentle fire until it becomes thick enough to hang about a spoon, then strain it into a clean ... From The Jewish Manual, 1846, page 205. | |
| Gulf City Cook Book (1878) | Hartshorn Jelly |
Boil half a pound of hartshorn shavings (not "raspings," which are adulterated with bone-dust), or an equal weight of ivory turnings, in three pints of water down to a ... From Gulf City Cook Book, 1878, page 254. | |
| The Boston Cooking-School Cook Book (1896) | Harvard Pudding |
2}4 cups flour 1 egg Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and combine mixtures; turn into buttered mould, cover, and ... From The Boston Cooking-School Cook Book, 1896, page 468. | |
| Aunt Babette's Cook Book (1889) | Hasty Pudding |
Take any old cake, cut up in slices, dip in wine or sprinkle some wine over all. Make a custard with a pint of milk and four eggs. Put a tablespoonful of potato flour ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 546. | |
| The Corn Cook Book (1918) | Hasty Pudding |
Turn mixture a shallow granite dripping pan, previously wet with cold water. When cold, turn out on molding board, cut in uniform blocks tw^o inches square, dip each one ... From The Corn Cook Book, 1918, page 19. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Hasty Pudding, or Indian Meal Mush |
Put one quart of water on to boil. Mix one pint of corn meal, one teaspoonful of salt, and one tablespoonful of flour with one pint of cold milk. Stir this gradually ... From Mrs. Lincoln's Boston Cook Book, 1884, page 134. | |
| Aunt Babette's Cook Book (1889) | Hazelnut Ice-cream |
Taka ten ounces of hazelnuts or filberts pounded in a mortar or grated, and boiled in a quart of cream. Press the boiled cream through a hair sieve or fine cloth. Beat ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 428. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Heston Pudding |
4 even tablespoon fuls of corn - starch Moisten the corn-starch with a little cold water, add it to the boiling water, sugar, and; boil ten minthe the the.wellbeaten ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 417. | |
| Mrs. Owen's Illinois Cook Book (1871) | Hice Pudding |
One pound washed rice to one quart rich milk, One-quarter pound sugar, One teaspoonful powdered cinnamon. Bake two hours. A cream added is an improvement. From Mrs. Owen's Illinois Cook Book, 1871, page 265. | |
| Mrs. Owen's Illinois Cook Book (1871) | Hice Pudding |
Wash thoroughly a teacupful of best rice; add half a cupful of white sugar, a and the same of milk. Bake slowly four hours, stirring occasionally, except the last hour. ... From Mrs. Owen's Illinois Cook Book, 1871, page 268. | |
| The New England Cook Book (1905) | Hillocks.—Whip |
light with a butter and milk, and season with salt and pepper. Beat in a raw ^gg-^ to bind the mixture; shape into small conical heaps, set in a greased pan in the oven, ... From The New England Cook Book, 1905, page 117. | |
| The National Cookery Book (1876) | Home-made Cream Candy |
ipfuls of white sugar and six tablespoonfuls of water. Boil without stirring, in a bright tin pan, until it will crisp in ws like molasses candy. Just before it is done, ... From The National Cookery Book, 1876, page 349. | |
| The Creole Cookery Book (1885) | Hominy Pudding |
Take from the hominy, whén nearly done, 1 pint of the liquor; put into it, while hot, a lump of fresh butter, 4 eggs, the juice of half a lemon With the rind grated; ... From The Creole Cookery Book, 1885, page 208. | |
| The White House Cook Book (1887) | Hominy Pudding |
TWO-THIRDS of a cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, one cupful of ... From The White House Cook Book, 1887, page 451. | |
| The Woman Suffrage Cook Book (1886) | Honey Comb Pudding |
One-half cupful of flour, one-half cupful of sugar, onehalf cupful of milk, one-half cupful of butter, one-half pint New Orleans molasses, four eggs, one teaspoonful ... From The Woman Suffrage Cook Book, 1886, page 74. | |
| Gulf City Cook Book (1878) | Honey Cream-candy |
Ten pounds of white sugar, with just enough water to dissolve it. When neai'lydone, add a tea-cup of molasses; cook till well done; then add half a tea cup of oil of ... From Gulf City Cook Book, 1878, page 217. | |
| Mary Elizabeth's War Time Recipes (1918) | Honey Ice-cream |
1 quart milk 1 pint cream 10 oz. honey 2 oz. cornstarch Boil the milk; add the cornstarch, which has been mixed to a paste. Add the honey, and when thoroughly dissolved ... From Mary Elizabeth's War Time Recipes, 1918, page 165. | |
| The Picayune Creole Cook Book (1901) | How to Freeze the Cream |
Before putting the mixture into the freezer, see that the dasher is right side up and that everything is in good condition and well adjusted. Have the ice pounded, and a ... From The Picayune Creole Cook Book, 1901, page 323. | |
| The Picayune Creole Cook Book (1901) | How to Ice Cakes |
Take one pound of pulverized sugar and the whites of two eggs which have been in the refrigerator for about an hour before using. Beat the eggs and the sugar and a ... From The Picayune Creole Cook Book, 1901, page 292. | |
| The Picayune Creole Cook Book (1901) | How to Make Ice Cream |
Some persons boil the milk and eggs, thus making a custard ice cream. This is the cream that the Creoles prefer. But there are others who leave the cream unboiled. In ... From The Picayune Creole Cook Book, 1901, page 323. | |
| The Picayune Creole Cook Book (1901) | How to Mold Ice Cream |
When ready to serve, if you wish to take the cream out of the mold whole, have ready a dish with a flat bottom, and a pan of hot water. Then roll the tin mold for an ... From The Picayune Creole Cook Book, 1901, page 324. | |
| Presbyterian Cook Book (1873) | Huckleberry Pudding |
One pint of best Orleans molasses; a pinch of salt; one one of cinnamon and one of dissolved in a teacupful of sweet milk; flour enough to make it the consistency of ... From Presbyterian Cook Book, 1873, page 79. | |
| The International Cook Book (1906) | Huckleberry Pudding |
1889. POTAGE, FELICIE Slice and place in a saucepan one carrot, two onions, one leek and two branches parsley, add one tablespoon melted butter and gently brown on fire ... From The International Cook Book, 1906, page 577. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Huckleberry Pudding |
Butter a pudding dish and line it with bread, cut in slices half an inch thick and buttered; remove the crust and cut the slices to fit the 'dish. Fill the lined dish ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 184. | |
| The Southern Cookbook (1912) | Hunter's Pudding |
Mix, of suet, flour, currants, and raisins stoned and a little cut, a pound of each, the rind of lemon, shred as fine as possible, six Jamaica peppers in fine powder, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Hunters* Pudding |
1 cup finely chopped suet Clove \ 1 cup molasses Mace l>^ teaspoon each 1 cup milk Allspice J 3 cups flour 1 teaspoon cinnamon 1 teaspoon soda IH cups raisins 1}4 ... From The Boston Cooking-School Cook Book, 1896, page 471. | |
| Aunt Sammy's Radio Recipes (1927) | Ice and |
ice water. Combine the pineapple, fruit juices, tea, salt, and the sirup after it has cooled. It is better to make the punch a few hours ahead and let it stand, closely ... From Aunt Sammy's Radio Recipes, 1927, page 17. | |
| Presbyterian Cook Book (1873) | Ice Ceeam |
One quart of cream; two eggs; two cups of sugar; eggs beaten separately, sugar in the yolks, then beaten very hard; stir the eggs into the cream; From Presbyterian Cook Book, 1873, page 95. | |
| The Woman Suffrage Cook Book (1886) | Ice Cm _ |
One quart cream, one pint milk, four eggs well beaten, one and a half cupfuls sugar, one tablespoonful vanilla or other flavoring. No cooking is required. fas. S. J. G. ... From The Woman Suffrage Cook Book, 1886, page 89. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Ice Cream |
A quart of rich cream. Half a pound of powdered loaf-sugar. The juice of two large lemons, or a pint of strawberries or raspberries. cream a broad pan, and squeeze the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 49. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Ice Cream |
To one quart of put the yolks of well beaten, the rind of a lemon pared thin, it loaf sugar. Put it on a slow fire, and scalding hot, care must be taken that it does not ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 79. | |
| Housekeeping in Old Virginia (1879) | Ice Cream |
Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup milk. Add to it the whites of three eggs well frothed, and the yolk of one, well beaten. Sweeten with ... From Housekeeping in Old Virginia, 1879, page 440. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Ice Cream |
One quart of sweet cream and the whites of six eggs beaten to a light froth; then beat in the eggs half teacup of sugar. Beat the cream light, and add one teacupful of ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 58. | |
| The Creole Cookery Book (1885) | Ice Cream |
‘* tablespoonful to the quart; sweeten and let it boil; when cold, add a quart of cold milk, or cream if,you have it; “aavor to your taste; when the cream is put Mto the ... From The Creole Cookery Book, 1885, page 168. | |
| The Creole Cookery Book (1885) | Ice Cream |
Eight eggs to 1 box of Eagle Brand condensed milk; beat the yolks and the milk together; flavor to suit the taste; beat the whites to a froth, and sweeten to the taste; ... From The Creole Cookery Book, 1885, page 170. | |
| The Creole Cookery Book (1885) | Ice Cream |
Three quarts of sweet milk, 1 quart of cream, yolks of 6 eggs, 4 teacup of starch, 2 teacups of powdered sugar; put the milk in a porcelain or granite vessel to boil; ... From The Creole Cookery Book, 1885, page 175. | |
| The Creole Cookery Book (1885) | Ice Cream |
Twelve eggs, 3 quarts of milk; beat the eggs separately, and very light; sweeten to the taste, stirring the sugar into the yolks; then stir in the milk, and lastly the ... From The Creole Cookery Book, 1885, page 181. | |
| The Epicurean (1894) | Ice Cream |
Sherbet: Kirsch (3510) Lalla Rookh (3516) Prunelle (3510) Maraschino (8510) Water Ice: Raspljerry (3607) Pine apple (3606) Lemon (3604) Orange (3605) Fancy: Pudding ... From The Epicurean, 1894, page 184. | |
| The Picayune Creole Cook Book (1901) | Ice Cream |
Créme 4 la Glace, 1 Quart of Milk or Cream. 1 Tablespoonful of Any Extract. Put the milk or cream on to boil. If cream is used, six eggs will be sufficient; if milk, use ... From The Picayune Creole Cook Book, 1901, page 323. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ice Cream and Cakes |
i pound of butter i^ pounds of flour Cream the butter and sugar; sift in the flour, then the milk, From Mrs. Rorer's Philadelphia Cook Book, 1886, page 510. | |
| Housekeeping in Old Virginia (1879) | Ice Cream and Feozen Custaed |
After having tried many new and patent freezers, some of the best housekeepers have come to the conclusion that the oldfashioned freezer is the best. It is well, ... From Housekeeping in Old Virginia, 1879, page 438. | |
| Rumford Complete Cook Book (1908) | Ice Cream and Ices |
cooked five minutes pour them over the beaten yolks of the eggs, beating while pouring; cook in a double till as thick as boiled custard, strain and stand aside till ... From Rumford Complete Cook Book, 1908, page 195. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Ice Cream and Sherbets |
put the tray in the deep tin and fill with the same crystallizing sirup, pouring around the sides and not over the flowers. When dry, arrange in baskets or use in ... From Good Things to Eat, as Suggested by Rufus, 1911, page 108. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Ice Cream and Sherbets |
BALTIMORE ICE CREAM—Two quarts of strawberries, two cups of granulated sugar, half cup powdered sugar, one pint cream, about two spoonfuls vanilla, half cup chopped ... From Good Things to Eat, as Suggested by Rufus, 1911, page 109. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Ice Cream and Sherbets |
pine, whose acid properties forbid its standing in tin. In the morning strain, pressing out as much of the juice as possible. Add to this a pint of water and the grated ... From Good Things to Eat, as Suggested by Rufus, 1911, page 111. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Ice Cream and Sherbets |
about two-thirds of a cup of pulp. Cook together in a graniteware saucepan one cupful granulated sugar and half a cup of water until it spins a thread. Do not stir while ... From Good Things to Eat, as Suggested by Rufus, 1911, page 112. | |
| The International Cook Book (1906) | Ice Cream au Curacao |
2976. TOMATO, ST. Louis Finely slice a carrot, onion, two branches celery, half a sound green pepper and a bean garlic. Place in a saucepan with two tablespoons butter, ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Ice Cream Candy |
3 cups sugar % cup boiling water ^ teaspoon cream of tartar ^ tablespoon vinegar CONFECTIONS 639 Boil ingredients together without stimng, until, when tried in cold ... From The Boston Cooking-School Cook Book, 1896, page 620. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Ice Cream Frosting |
yi cup water sugar and water in a smooth graniteware saucepan until syrup will spin a long thread when dropped from tip of spoon. Pour gradually, while beating ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 53. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Ice Cream Frosting |
Yz cup water yi teaspoon vanilla Cook sugar and water in a smooth graniteware spin a thread when dropped tip of while beating constantly on to the whites of eggs beaten ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 136. | |
| The International Cook Book (1906) | Ice Cream Praline |
1366. POTAGE, PURE"E COLBERT Separate the leaves from the stalks of two heads green chicory, wash well and drain, then plunge in a quart boiling water for five minutes; ... From The International Cook Book, 1906, page 419. | |
| The International Cook Book (1906) | Ice Cream, Benedictine |
3021. POTAGE, SAN DIEGO Place in a large saucepan a two-pound piece of beef from the short ribs, a piece beef marrow bone, a carrot cut in quarters, a turnip, two medium ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Ice Cream, Chambord |
1937. CONSOMM£, PRINTEMPS Prepare and strain a consomme (No. 52) into another saucepan and keep simmering. Cut tender parts of a very small bunch green asparagus in ... From The International Cook Book, 1906, page 592. | |
| The International Cook Book (1906) | Ice Cream, Seville |
3033. POTAGE, MONTGLAS Cut off head, neatly draw and wipe a fowl of about three and a half to four pounds. Place in a saucepan with a carrot, turnip, onion with a clove ... From The International Cook Book, 1906, page 900. | |
| Manual for Army Cooks (1896) | Ice Cresic |
1 pint milk. 1 cupful sugar. 1 scant cupful flour. 1 quart cream. 1 tablespoonful flavoring extract. Boil the milk; mix together the sugar, flour, and eggs and stir into ... From Manual for Army Cooks, 1896, page 199. | |
| Housekeeping in Old Virginia (1879) | Ice Gream |
One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful arrow-root. A small lump of butter. — Mrs. E. JB. Ice Crea/m. Cream one tablespoonful butter from ... From Housekeeping in Old Virginia, 1879, page 440. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ice or Frozen Pudding |
One pint of cream, half a pint the yolks of four eggs, one ounce of sweet almonds pounded and half a pound of sugar; put them in a stewpan on a gentle; the cream until ... From Mrs. Porter's New Southern Cookery Book, 1871, page 345. | |
| The Creole Cookery Book (1885) | Ice Pudding |
Soak } Ib. each of macaroons, ratifees, sponge cake, and sugar, in a light custard made with 4 pint of milk and 1 or 2 eggs; when ready to freeze, add 1 lb. of fruit cut ... From The Creole Cookery Book, 1885, page 191. | |
| Fifty-Two Sunday Dinners (1913) | Ice Water |
Process: Mix and sift flour, salt and baking powder. Rub in Cottolene (reserving one and one-half tablespoons), with tips of fingers. Add just enough ice water to form a ... From Fifty-Two Sunday Dinners, 1913, page 128. | |
| Ryzon Baking Book (1916) | Ice Water |
Divide shortening four equal portions. Sift flour, Ryzon, and salt into a bowl, add one portion of the fat and rub it lightly into flour. Mix to a stiff paste with lemon ... From Ryzon Baking Book, 1916, page 62. | |
| Common Sense in the Household (1871) | Ice-ckeam and Other |
Sweeten the cream and beat in the lemons gradually, not to curdle it; add the brandy and freeze in a patent freezer, or by turning quickly. In turning the freezer, open ... From Common Sense in the Household, 1871, page 449. | |
| Common Sense in the Household (1871) | Ice-ckeam and Otuee |
3 pints rich sweet cream. teaspoonfuls vanilla or other seasoning, or 1 vanilla bean, bi-oken in two, boiled in the custard, and left in until it is cold. Heat the viilk ... From Common Sense in the Household, 1871, page 445. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ice-cream |
One quart milk, two eggs, two table-spoons corn starch; heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little cold water; let ... From Buckeye Cookery and Practical Housekeeping, 1877, page 155. | |
| The Dixie Cook-Book (1883) | Ice-cream |
One quart new milk, two eggs, two table-spoons corn starch; heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk; ... From The Dixie Cook-Book, 1883, page 182. | |
| The White House Cook Book (1887) | Ice-cream |
ONE pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonf ul of cornstarch. Scald but do not boil. Then put the whites of the two eggs into a pint ... From The White House Cook Book, 1887, page 412. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Ice-cream and Sherbet |
A coop ice-cream freezer should be in every kitchen; for with it a great variety of wholesome and attractive dishes may be prepared with very little expenditure of time ... From Mrs. Lincoln's Boston Cook Book, 1884, page 387. | |
| Aunt Babette's Cook Book (1889) | Ice-cream Candy |
Boil one and a half pounds of moist white coffee sugar, two ounces of butter, one teacupf ul and a half of water, together with the peel of half a lemon. When dpne (if ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 441. | |
| The White House Cook Book (1887) | Ice-cream Filling |
MAKE an icing as follows: Three cups of sugar, one of water; boil to a thick, clear syrup, or until it begins to be brittle; pour this, boiling hot, over the well-beaten ... From The White House Cook Book, 1887, page 316. | |
| The White House Cook Book (1887) | Ice-cream Without a Freezer |
BEAT the yolks of eight eggs very light, and add thereto four cupf uls of sugar, and stir well. Add to this, little by little, one quart of rich milk that has been ... From The White House Cook Book, 1887, page 414. | |
| Gulf City Cook Book (1878) | Ice-cream.—no |
Three pints of cream, three pints of raiik, nine eggs, one and a half pounds of white sugar; flavor to the taste. Put the sugar in the milk, and let it come to a boil; ... From Gulf City Cook Book, 1878, page 188. | |
| Gulf City Cook Book (1878) | Ice-cream.—no |
Two quarts and a half of milk, twelve eggs beaten together, two to egg, and' one spoonful of corn-starch. Beat sugar and eggs well together; pour on the boiling milk, ... From Gulf City Cook Book, 1878, page 188. | |
| The New England Cook Book (1905) | Ice-cream.—Proceed |
as in oranges, and regulating the quantity of sugar as the fruit is more or less sweet. Chocolate Ice-cream.—For one gallon of ice-cream, grate fine about one-half cake ... From The New England Cook Book, 1905, page 207. | |
| The New England Cook Book (1905) | Ice-cream.—Two |
of pure fourteen ounces of white sugar, flavored with vanilla bean or extract of to; mix v/ell, and freeze as directed Pure cream needs no thickening or boiling. may be ... From The New England Cook Book, 1905, page 207. | |
| Boston School Kitchen Text-Book (1887) | Ice-creams |
mixtures of cream, milk, eggs, sugar, and flavoring— and sherbets— or fruit and water ices — are often tempting to an invalid. They should be eaten slowly and in small ... From Boston School Kitchen Text-Book, 1887, page 138. | |
| Larkin Housewives' Cook Book (1915) | Ice-Creeim Czindy |
Boil two cups sugar with one-half cup water, one tablespoon vinegar, one tablespoon butter. Do not stir the mixture. Boil until crisp when tried in cold water; when ... From Larkin Housewives' Cook Book, 1915, page 127. | |
| Common Sense in the Household (1871) | Ice-water |
Diy and sift the flour and cut up half the butter in it with a knife or chopper until the whole is fine and yellow; and work up with ice-water, lastly adding the eggs ... From Common Sense in the Household, 1871, page 167. | |
| Common Sense in the Household (1871) | Ice-water |
Chop half the butter into the flour; stir the beaten egg into half a cup ice-waber, and work the flour into a stiff dough; roll out tJdn, baste with one-third the ... From Common Sense in the Household, 1871, page 352. | |
| Common Sense in the Household (1871) | Ice-water |
Pounded ice. Take a wide-mouthed quart-pitcher and frviit in order in the bottom, sprinkling sugar and pounded ice between the layers. Cover with sugar and ice, and let ... From Common Sense in the Household, 1871, page 500. | |
| La Cuisine Creole (1885) | Iced Chocolate Cream |
Grate half a pound of vanilla chocolate, put it in a stew-pan with half a pound of sugar, the yolks of eight eggs, and one pint of rich, sweet milk. Stir over the fire ... From La Cuisine Creole, 1885, page 189. | |
| The International Cook Book (1906) | Iced Diplomatic Pudding |
2009. PUR£E CRECY, FAUBONNE Soak a pint white beans in plenty cold water over night, drain, place in a large saucepan with fifteen scraped, sliced new carrots, two ... From The International Cook Book, 1906, page 616. | |
| The Jewish Manual (1846) | Iced Pudding |
Parboil three quarters of a pound of Jordan almonds, and one quarter of bitter almonds, remove the skins and beat them up to a paste, with three quarters of a pound of ... From The Jewish Manual, 1846, page 219. | |
| The International Cook Book (1906) | Iced Pudding, Fleury |
2133. SOUPE, ORIGINALE Heat one tablespoon melted butter in a saucepan, add four finely sliced leeks and gently brown six minutes; moisten with two quarts broth (No. ... From The International Cook Book, 1906, page 655. | |
| The International Cook Book (1906) | Iced Pudding, Fontainebleau |
1850. CREAM OF FRESH MUSHROOMS Wash in plenty cold water three-quarters of a pound fresh mushrooms, drain on a cloth and finely slice them. Heat one ounce butter in a ... From The International Cook Book, 1906, page 565. | |
| The International Cook Book (1906) | Iced Pudding, Romanoff |
1435. CONSOMM^, VILLAGEOISE Prepare and strain a consomme (No. 52) and keep hot. Cut with a half -inch vegetable cutter two carrots and two turnips. Finely slice the ... From The International Cook Book, 1906, page 440. | |
| Common Sense in the Household (1871) | Iceland or Irish Moss Jelly, t^ |
1 handful moss, washed in five waters, and soaked an 1 quart boiling water. 2 lemons—the juice only. 1 glass of AAdne. (Measure scantily.) Soak the washed moss in a very ... From Common Sense in the Household, 1871, page 519. | |
| The Boston Cooking-School Cook Book (1896) | Ices, Ice Creams, and Other Frozen Desserts |
ICES and other frozen dishes comprise the most popular desserts. Hygienically speaking, they cannot be recommended for the final course of a dinner, as cold mixtures ... From The Boston Cooking-School Cook Book, 1896, page 503. | |
| The Dixie Cook-Book (1883) | Ick-cream |
Three pints sweet cream, quart new milk, pint powdered sugar, the whites of two eggs beaten light, table-spoon vanilla; put in freezer till thoroughly chilled through, ... From The Dixie Cook-Book, 1883, page 181. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Icr-cREAM |
Three pints sweet cream, quart new milk, pint powdered sugar, the whites of two eggs beaten light, tablespoon vanilla; put in freezer till thoroughly chilled through, and then freeze.—HMre. From Buckeye Cookery and Practical Housekeeping, 1877, page 155. | |
| Dainty Desserts for Dainty People (c. 1910s) | IJ envelopes Knox Sparkling Gelatine |
4 tablespoonf uls cr€me de menthe. Soak gelatine in two-thirds cup cold water ten minutes. Put sugar and twothirds cup water in saucepan, bring to the boiling point, add ... From Dainty Desserts for Dainty People, c. 1910s, page 41. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Imperial Chocolate Pudding |
Mix constarch, salt and milk; melt chocolate; add water, cornstarch mixture, and cook in double boiler ten minutes; cool; add well-beaten egg whites, flavoring, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 241. | |
| Gulf City Cook Book (1878) | Imperial Cream |
Boil a quart of cream, with the thin rind of a lemon, and stir it until nearly cold. Have ready in a bowl or dish that you are going to serve it in, the of lemons ... From Gulf City Cook Book, 1878, page 197. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Imperial Cream |
_ Make the rule for Lemon Jelly (page 350), and color part of it pink with cochineal or cranberry juice. Harden it in a shallow pan. Make Snow Pudding (page 347), and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 378. | |
| The Southern Cookbook (1912) | Imperial Cream |
Boil a quart of cream with the thin rind of a lemon, stir it until nearly cold; have ready in a dish or bowl that you are to serve in, the juice of three lemons strained ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 67. | |
| The International Cook Book (1906) | Imperial Iced Pudding |
1406. CELERY WITH ROQUEFORT Remove the outer branches from a large stalk of crisp celery. Detach all the branches; thoroughly wash and wipe dry. Place in a mortar one ... From The International Cook Book, 1906, page 431. | |
| Bohemian-American Cook Book (1915) | In Cream |
Kluzký ve smetan. six yolks with of add enough bread crumbs to make a rather thick. batter, salt to taste and mix together. Take this batter up on a teaspoon, and fry ... From Bohemian-American Cook Book, 1915, page 203. | |
| Bohemian-American Cook Book (1915) | In Custard |
Krwpicne knedlíky v krému. a porridge of two cups of farina and milk or milk and water, cool, beat into it two eggs, a piece of butter, a teaspoon of sugar, salt, mix ... From Bohemian-American Cook Book, 1915, page 190. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | In Jelly |
i four-pound chicken the chicken and cut it up as for a fricassee. Put it on to cook with the onion, bay leaf, cloves, mace and pepper. Simmer slowly until the chicken ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 201. | |
| The Good Housekeeper (1841) | Indian Fruit Pudding |
Take a pint of hot milk and stir in sifted indian meal till the batter is stiff; add a teaspoonful of salt and a little molasses; then stix in a pint-of whortleberries, ... From The Good Housekeeper, 1841, page 108. | |
| Gulf City Cook Book (1878) | Indian Meal Pudding |
One pint of molasses, three well-beaten eggs, one teaspoonful of soda, one large spoonful stir in a sufficient quantity of boiled meal to make a thick batter; ginger. ... From Gulf City Cook Book, 1878, page 182. | |
| The Creole Cookery Book (1885) | Indian Meal Pudding |
Eight ounces of mush, 6 ounces of biftter, 6 ounces of sugar, the yolks of 6 eggs and 1 white; mix the butter in the mush while it is warm; beat the eggs very light, mix ... From The Creole Cookery Book, 1885, page 197. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Indian Meal Pudding. |
Rub a tablespoonful of butter round the bottom and sides of a smooth iron kettle, — granite or porcelain will do; when melted, add half a cup of boiling water. This will ... From Mrs. Lincoln's Boston Cook Book, 1884, page 312. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Indian Pudding |
A pound of beef-suet, chopped very fine. A pint of molasses. A pint of rich milk. A large tea-spoonful of powdered nutmeg and cinnamon. A little grated or chipped ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 39. | |
| The Woman Suffrage Cook Book (1886) | Indian Pudding |
Four tablespoonfuls meal mixed with four tablespoonfuls molasses -and one teaspoonful salt. - Pour over this one quart scalding milk, mix well, add one cup cold milk, ... From The Woman Suffrage Cook Book, 1886, page 75. | |
| The Boston Cooking-School Cook Book (1896) | Indian Pudding |
5 cups scalded milk % ^^P molasses y^ cup Indian meal 1 teaspoon salt 1 teaspoon ginger Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, ... From The Boston Cooking-School Cook Book, 1896, page 458. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Indian Pudding |
Scald one quart of milk, when boiling hot stir in three tablespoons of corn meal, the same of flour; wet up with cold milk and one tablespoon of butter. Let cool and add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 180. | |
| Foods That Will Win the War and How to Cook Them (1918) | Indian Pudding |
1 teaspoon ginger allspice Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow ... From Foods That Will Win the War and How to Cook Them, 1918, page 27. | |
| The International Cook Book (1906) | Indian Pudding Souffte |
2476. POTAGE, SPA Soak half pint yellow, dried beans in water for an hour, drain, and place them in a saucepan with quart crushed fresh tomatoes, one sliced carrot, one ... From The International Cook Book, 1906, page 767. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Indian Pudding, Steamed |
1 cup corn meal ^ cup chopped suet I cup sour milk i cup molasses few grains ginger Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 257. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Indian Tapioca Pudding |
J cup pearl tapioca J cup Indian meal 2 cups cold milk Soak tapioca in cold water over From Lowney's Cook Book, Illustrated in Colors, 1907, page 257. | |
| Boston School Kitchen Text-Book (1887) | Indian-Meal Pudding |
Rub tbsp. of butter around the bottom and sides of a smooth iron kettle,— i?raiii^6 or porcelain do; when melted, add >^ boiling water. prevent the milk from burning. ... From Boston School Kitchen Text-Book, 1887, page 265. | |
| Larkin Housewives' Cook Book (1915) | Inexpensive Plum Pudding |
Mix thoroughly two cups stale bread-crumbs, one cup Larkin Molasses, one cup sweet milk, one-half cup or one-fourth pound suet, one egg, one teaspoon Larkin Cinnamon, ... From Larkin Housewives' Cook Book, 1915, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Irish Moss Blanc-Mange |
f^ cup Irish moss % teaspoon salt 4 cups milk 1)^ teaspoons vanilla Soak moss fifteen minutes in cold watei; to cover, drain, pick over, and add to milk; cook in double ... From The Boston Cooking-School Cook Book, 1896, page 479. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Irish Moss Jelly |
” ¥ cup Irish moss.. 1lemon. 1 pint boiling water.. 44 cup sugar. Soak the moss in cold water until soft. Pick over and wash again. Then put it into the boiling’ water, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 434. | |
| Boston School Kitchen Text-Book (1887) | Irish Moss Jelly |
}4 c. Irish moss. 4 figs. 1 pt. boiling water. 1 lemon or orange. »/^ Soak, pick over, and wash the moss. Put it the boiling water, add the figs and the thin rind moss ... From Boston School Kitchen Text-Book, 1887, page 133. | |
| Housekeeping in Old Virginia (1879) | Isinglass Jelly |
Dissolve two ounces isinglass in two qnarts of boiling water. When cold, add juice of three lemons and skin of one, whites of three eggs, well beaten, one and a half ... From Housekeeping in Old Virginia, 1879, page 428. | |
| La Cuisine Creole (1885) | Isinglass Jelly |
Boil in one pint of water, one ounce of isinglass, and when well dissolved, add to it one pound of sugar, and a cup of pale wine. When the water is boiling, add to it ... From La Cuisine Creole, 1885, page 177. | |
| Housekeeping in Old Virginia (1879) | ISoRVELL House Caramel Ice Cream |
One gallon rich, sweet cream, four teacups powdered sugar, five tablespoonfuls caramel. Mix well and freeze hard. From Housekeeping in Old Virginia, 1879, page 443. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Istnciass JELLY |
Two ounces isinglass, five pints of water, one and a half pounds sugar, the whites of three eggs well beaten; season highly with cinnamon, orange peel, mace and good ... From Buckeye Cookery and Practical Housekeeping, 1877, page 161. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Italian Charlotte |
Soak in equal portions of wine and water sweetened with loaf sugar some slices of sponge cake; put them in a glass bowl; make a custard in proportion of eight eggs to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 366. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Italian Cream |
Take three pints of cream or milk, sweeten it with white sugar, flavor it with lemon or vanilla, and add one paper of gelatine. Stir constantly until it boils, beat up ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 120. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Italian Cream |
Put two pints of cream into two bowls; one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassesful of white wine; then add the other ... From Mrs. Porter's New Southern Cookery Book, 1871, page 376. | |
| Housekeeping in Old Virginia (1879) | Italian Cream |
Soak a box of gelatine in one pint cold water. Then add one quart nice cream, season with fresh lemons, sweeten to your taste, beat well together^ and set away in a cool ... From Housekeeping in Old Virginia, 1879, page 434. | |
| The Creole Cookery Book (1885) | Italian Cream |
Put 8 quarts of cream into 2 bowls; sweeten one sweet enough for the two; add the juice of 2 lemons, and 3 glasses of white wine; then add the other quart of cream, and ... From The Creole Cookery Book, 1885, page 182. | |
| The Creole Cookery Book (1885) | Italian Cream |
Put 2 pints of cream into 2 bowls; with 1 bowl mix 6 ounces of powdered loaf sugar, the juice of two large lemons, 20: and 2 glasses of white wine; then add the other ... From The Creole Cookery Book, 1885, page 183. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Italian Cream |
^ cup of cold water the gelatine with the cold water, and soak a Put the milk on to boil in a farina boiler. yolks of the eggs and sugar together until light, then them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 433. | |
| The White House Cook Book (1887) | Italian Cream |
Pur two pints of cream into two bowls; with one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassfuls of white wine; then add the ... From The White House Cook Book, 1887, page 389. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Italian Cream |
Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add -the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 237. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Italian Cream |
To Italian Cream add one cup almonds which been blanched, chopped, and browned and two tablespoons lemon juice. From Lowney's Cook Book, Illustrated in Colors, 1907, page 238. | |
| Mrs. Hale's New Cook Book (1857) | Italian Cream .—Mix |
1 pint of rich cream with half pint of it to your taste; add 2 gills of Madeira wine; gill of rose beat these ingredients thoroughly; dissolve in boiling oz. of ... From Mrs. Hale's New Cook Book, 1857, page 350. | |
| Gulf City Cook Book (1878) | Italian Cream.—nc |
Three three pints of cream or milk, and sweeten with sugar to the taste; flavor with vanilla, and add one paper of gelatine. Stir constantly until it boils; beat in the ... From Gulf City Cook Book, 1878, page 198. | |
| Gulf City Cook Book (1878) | Italian Cream.—no |
One quart of cream, two boxes of gelatine, one pound of sugar, yelks of ten eggs, and flavor the cream to the taste strawberry flavoring is the nicest. Whip the -cream ... From Gulf City Cook Book, 1878, page 197. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Italian Jelly, or Fruit Moulded in Jelly |
4g box gelatine. 1 cup sugar. 44 cup cold water. 1 pint orange juice. ary Rind and juice of 1 lemon. 1 cup fruit. 1 scant cup boiling water. Soak the gelatine in the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 376. | |
| The Boston Cooking-School Cook Book (1896) | Italian Meringue |
)^ cup water 1 cup thin cream 1 tablespoon gelatine or y^ tablespoon vanilla y^ teaspoon granulated gelatine Make syrup by boiling sugar and water; pour slowly on beaten ... From The Boston Cooking-School Cook Book, 1896, page 524. | |
| Rumford Complete Cook Book (1908) | Italian Nut Pudding |
1 tablespoon sherry. 1 cup macaroni. % cup nut meats. teaspoon cinnamon. Whipped cream. Scald the milk and add to it the macaroni which lias been passed through a meat ... From Rumford Complete Cook Book, 1908, page 113. | |
| The Boston Cooking-School Cook Book (1896) | Italian Sorbet |
4 cups water 1}4 cups grape fruit juice 2 cups sugar }4 cup lemon juice 1)4 cups orange juice ^ cup wine Prepare and freeze same as Pineapple Frappe. From The Boston Cooking-School Cook Book, 1896, page 508. | |
| Mrs. Owen's Illinois Cook Book (1871) | Itallienne Ice |
two quarts rich cream; have ready fourteen of ground mocha coffee; hot, pour the cream over the coffee; cover very tightly, and let it infuse for two hours. take ten ... From Mrs. Owen's Illinois Cook Book, 1871, page 350. | |
| Housekeeping in Old Virginia (1879) | ItussiAN Cream |
Boil, till dissolved, one ounce gelatine in three pints milk. Then add the yolks of four eggs, well beaten, and five ounces sugar. Mix the whole and let it cook. Then ... From Housekeeping in Old Virginia, 1879, page 434. | |
| The Corn Cook Book (1918) | Ivory Cornstarch Pudding |
starch 3 egg Mix cornstarch, sugar and salt, add scalded milk, stirring constantly, until mixture thickens; cook thirty minutes in occasionally. Add the of stiff, mix ... From The Corn Cook Book, 1918, page 39. | |
| The Boston Cooking-School Cook Book (1896) | Ivory Cream |
j^ tablespoon granulated gelatine 4 tablespoons powdered 1 tablespoon cold water sugar 2 tablespoons boiling water ^3 tablespoons Madeira 3 cups cream wine Soak gelatine ... From The Boston Cooking-School Cook Book, 1896, page 501. | |
| Dainty Desserts for Dainty People (c. 1910s) | J envelope Knox Sparkling Gelatine |
1| tablespoonfuls Sauterne. li tablespoonfuls sherry. Red coloring. Put sugar in small saucepan, pour over boiling water, set on range, bring to boiling point, and let ... From Dainty Desserts for Dainty People, c. 1910s, page 18. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Jam Pudding |
Three eggs, one cup of sugar, one cup of blackberry jam, one-half cup of butter, one dessertspoon of soda dissolved in hot water, one-half cup of sour milk, flour enough ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 182. | |
| Housekeeping in Old Virginia (1879) | JBavarian Cream |
Soak half a box gelatine in cold water till thoroughly dissolved. Then add three pints milk or cream, and put on the TAPIOCA CKEAM — SYLLABUB. 4:27 fire till scalding ... From Housekeeping in Old Virginia, 1879, page 434. | |
| Jell-O Recipe Book (1905) | Jell-o Ice Cream Powder |
has made it possible for anybody to make the finest ice cream in a few minutes a.t a cost of one cent.a plate. Simply stir the contents of one package of JELL-0 ICE ... From Jell-O Recipe Book, 1905, page 14. | |
| Jell-O (c. 1910s) | Jell-o Recipe Book |
Apricot Dissolve one package Strawbeiry Jell-O in one pint of boiling water. Just as it begins to Jelly stiffen, cover the bottom of any bowl with mixture; add a layer ... From Jell-O: The Dainty Dessert, c. 1910s, page 3. | |
| Jell-O (c. 1910s) | Jell-o Recipe Book |
< Dissolve one package of Lemon Jell-O in a Chicken pint of boiling water. Chop Pie one full Salad tea-cup of cold chicken, or cold meat of any kind. Have one tea-cup of ... From Jell-O: The Dainty Dessert, c. 1910s, page 6. | |
| Jell-O (c. 1910s) | Jell-o Recipe Book |
Orange Creme Dissolve a package of Orange Jell-O in one pint of boiling water. Place De Menthe cherries in mould and a small portion ” of the Jell-O, when set, add ... From Jell-O: The Dainty Dessert, c. 1910s, page 7. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Jelly |
Slir together half a pound of sugar, and six ounces of butter, beat seven eggs to a froth and put in, together with a little mace, or nutmeg, then stir in gradually and ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 75. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Jelly |
Made of Cooper's refined Isinglass.— Put two ounces into a pint of cold water, to stand about fifteen minutes; wash it clean, put it into a preserve From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 118. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Jelly |
Put the apples to boil; one quart of water to one of apples and let them boil till soft; then mash the apples and put the apples and the water they were boiled in in a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 55. | |
| The Creole Cookery Book (1885) | Jelly |
Two ounces of isinglass, 3 quarts of water, 13 lbs. of powdered sugar, 4 lemons, 1 pint of good wine, 3 eggs, mace td the taste. From The Creole Cookery Book, 1885, page 190. | |
| The Picayune Creole Cook Book (1901) | Jelly |
Wash the tapioca well several times, and then soak it in a full pint of water for two hours, Add it to the jelly, mixing thoroughly, and then add the sugar, and mix ... From The Picayune Creole Cook Book, 1901, page 279. | |
| Mary Elizabeth's War Time Recipes (1918) | Jelly |
Make the jelly—using one quart of water, one teaspoonful of salt, one ounce of gelatin and three grated cucumbers. Dissolve the gelatin in a little of the water (cold). ... From Mary Elizabeth's War Time Recipes, 1918, page 62. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Jelly |
Yi c cold water 13^ c seasoned tomato liquor or left over soup Mold in small cups. Serve with lettuce and dressing as a salad or slice and serve as a sandwich filling ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 50. | |
| Common Sense in the Household (1871) | Jelly "Water. ^ |
1 large teaspoonful currant or cranberry jelly. 1 goblet ice-water. Beat up well for a fever-patient. Wild cherry or blackberry jelly is excellent, prepared in like ... From Common Sense in the Household, 1871, page 517. | |
| Mrs. Hale's New Cook Book (1857) | Jelly .—Mash and |
tne the juice and skim it. To each pint of juice allow 1 lb. of loaf Measure the juice when it is boiled, and then throw the a pan, and make a syrup of it with a little ... From Mrs. Hale's New Cook Book, 1857, page 379. | |
| The International Cook Book (1906) | Jelly au Madere |
2602. BISQUE OF LOBSTER AND SHRIMP Cut the heads off two one-and-a-half -pound live lobsters, then cut them in one-inch pieces, shells and all. Thoroughly heat on an ... From The International Cook Book, 1906, page 814. | |
| The Picayune Creole Cook Book (1901) | Jelly Cakes |
Gateaue aua Confttures 1 Cup of Sour Cream. 3 Ounces of Currant, Grape or any Jelly Prepare the batter exactly as for Cup Cake or Sponge Cake, butter the small tins and ... From The Picayune Creole Cook Book, 1901, page 317. | |
| The International Cook Book (1906) | Jelly Cakes |
432. FRIED EGGS, TURNED OVER Lightly butter a small frying pan; carefully break in two fresh eggs. Season with a very light saltspoon salt, a third of a saltspoon white ... From The International Cook Book, 1906, page 140. | |
| The International Cook Book (1906) | Jelly Cakes |
1552. EGGS, CIENFUEGOS Heat in a saucepan one tablespoon melted butter, add one green pepper and a half onion, finely chopped; lightly brown five minutes, then add three ... From The International Cook Book, 1906, page 476. | |
| Gulf City Cook Book (1878) | Jelly of Irish Moss |
Half an ounce of Irish moss, a and a half ©f fresh boil down to a pint, and remove any sediment by straining. Add one tea-cupful of lemon-juice or peach-water to give an agreeable flavor. From Gulf City Cook Book, 1878, page 203. | |
| Housekeeping in Old Virginia (1879) | Jelly Oranges |
Dissolve one package gelatine in one cup cold water, afterwards adding two cups boiling water to thoroughly dissolve it. Add then three cups white sugar, one-quarter ... From Housekeeping in Old Virginia, 1879, page 465. | |
| The White House Cook Book (1887) | Jelly Puddings |
Two CUPFULS of very fine stale biscuit or bread crumbs, one cupful of rich milk— half cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda ... From The White House Cook Book, 1887, page 455. | |
| The Cook's Own Book (1832) | Jelly, Ale or Porter |
For a sha|x-, the prepared or jelly, more lialf a Imttle of -iron _' al,- or porter, a |x>und of loaf,-iuar, the [xvl of one, and die juice of lemons, a slick ... From The Cook's Own Book, 1832, page 147. | |
| The Cook's Own Book (1832) | Jelly, Arrow-root |
for some hours, in two table-spoonfuls of water, tlie peel of a lemon, and three or four bitter almond- |xmnded; strain, and mix three tablc-s;x>onfuU of arrow-root, the ... From The Cook's Own Book, 1832, page 147. | |
| The International Cook Book (1906) | Jelly, Benedictine |
2928. MULLIGATAWNY, YOUNG Cut in small squares a medium onion, two leeks, a green pepper, two ounces raw lean ham, one exceedingly small, peeled, sound eggplant cut in ... From The International Cook Book, 1906, page 900. | |
| The Cook's Own Book (1832) | Jelly, Bkkai) for an Invalid |
Cut the crnm of a |>eiiny roll into thin slices, and liieni equally of a pale brown: boil > in a quart of water it a, which may be known by putting a in a From The Cook's Own Book, 1832, page 147. | |
| The Cook's Own Book (1832) | Jelly, Calf's Feet |
(2) the fiit and bones from eight feet, and soak in for tliree or then boil them in six quarts of water, skimming often; when reduced to a third, strain it by to cool; ... From The Cook's Own Book, 1832, page 148. | |
| The Cook's Own Book (1832) | Jelly, Cherry |
Take the stones and of ripe cherries; mix them with a of a pound of red currants, from the extracted; express the juice from these fruits, filter and mix three-quarters ... From The Cook's Own Book, 1832, page 148. | |
| The Cook's Own Book (1832) | Jelly, Damson |
To eight (winds of damsons, put eight pounds of fine sugar, and half a pint of water; for half an hour over a the skins; then take them off, and set them by set diem on ... From The Cook's Own Book, 1832, page 148. | |
| The Cook's Own Book (1832) | Jelly, Gloucester |
an 'f i\ the same of sago, pearl-bark-\, hartshoi n-> h;i\ ings, and eringo root; simmer with ihree pints to oiid |, int..-train it. a; win n you use it, serve dissolved ... From The Cook's Own Book, 1832, page 149. | |
| The New England Cook Book (1905) | Jelly, No |
2.—Peel and core sour apples; boil them in a very little water, and strain them through a jelly-bag. Measure, and allow a pound of granulated sugar to a pint of juice. ... From The New England Cook Book, 1905, page 260. | |
| Mrs. Hale's New Cook Book (1857) | Jelly, or Vicuna |
llie same quantity of butter aud of sifted loaf sugar, and the yolks of 14 eggs— the A’hole to be beaten together fur three-quarters of an hour; beat the whites of the ... From Mrs. Hale's New Cook Book, 1857, page 396. | |
| The Cook's Own Book (1832) | Jelly, Orange |
(2) in a pint of water one ounce and a of the rind of an orange cut thin, a stick of cinnamon, a lew coriaiiders, and three ounces of loaf su;;ar, the isinis dissolved; ... From The Cook's Own Book, 1832, page 149. | |
| The Cook's Own Book (1832) | Jelly, Peach |
Cut ten or peaches in halves, take out the stones and peel them; set a pint of smooth clarified sugar, diluted with water, on the it has boiled and been skimmed, put in ... From The Cook's Own Book, 1832, page 149. | |
| The Cook's Own Book (1832) | Jelly, Rum |
boil to a sirup, a pound of loaf sugar; dissolve one ounce of isinglass in strain it through a sieve into the sirup when it is half warm, and when nearly cold, stir in a ... From The Cook's Own Book, 1832, page 150. | |
| The Cook's Own Book (1832) | Jelly, Strawberry |
fresh-gathered straw lierries into an earthen pan, bruise them with a wooden spoon, add a little cold water, and some finely-pounded In an hour or two, it through a ... From The Cook's Own Book, 1832, page 150. | |
| The International Cook Book (1906) | Jelly, Yvette |
1557. BISQUE or LOBSTER, JULIENNE Cut into small julienne strips two small carrots, one white turnip, two leeks, one medium white onion, two branches celery and a ... From The International Cook Book, 1906, page 477. | |
| Common Sense in the Household (1871) | Jelly-cakes |
are best set away upon plates, cloths wrapped closely about them, and a box enclosing all. Cream your sugar and butter, measure milk, spices, etc., beginning Avork. For ... From Common Sense in the Household, 1871, page 312. | |
| Common Sense in the Household (1871) | Jelly. ^J* |
2 lbs. 1 pint of wine— pale sherry or wliite. 1 pint of cold water. 1 package Coxe's gelatine. Juice of two lemons and grated peel of one. 1 quart of boiling water. 1 ... From Common Sense in the Household, 1871, page 440. | |
| The New England Cook Book (1905) | Jelly.—Never |
gather currants or or small seed fruit immediately after a rain for preserving purposes, as they are greatly impoverished by the moisture absorbed. In this climate, the ... From The New England Cook Book, 1905, page 259. | |
| The New England Cook Book (1905) | Jelly.—Strip the |
off the stems, and it in a clean wooden bowl. Drip the juice gently through a jelly-bag. Prepare a very pure, clear sirup of the best white sugar; allow a pint of juice ... From The New England Cook Book, 1905, page 260. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Jenny Lind Pudding |
One dozen sponge fingers, one dozen macaroons, one dozen oocoanut cakes, one quart of custard, two cupfuls of freshlygrated cocoanut. Make a quart of soft custard, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 274. | |
| Mrs. Owen's Illinois Cook Book (1871) | Jersey Pudding |
Two quarts of milk, One cupful rice, the and add it to the milk cold, and The secret of having it nice consists in its being taken out of the oven before the milk is all ... From Mrs. Owen's Illinois Cook Book, 1871, page 285. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Jersey Pudding |
BuTTEE a deep pudding-dish; line the bottom with thin slices of very light bread well buttered; pare half a peck of juicy freestone peaches; put a layer of peaches, then ... From Mrs. Porter's New Southern Cookery Book, 1871, page 352. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Jerusalem Pudding |
Boil a quarter of a cup of rice twenty minutes, drain and throw into a bowl of cold water. Cut three figs and three ounces of preserved ginger into tiny pieces, cover ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 98. | |
| Housekeeping in Old Virginia (1879) | JPlum Pudding |
1 pound chopped suet. 1 pound seeded raisins. 1 pound currants. 1 pound stale bread crumbs. 1 wine-glassful wine. 1 wine-glassful brandy. ^ pound brown sugar. Beat the ... From Housekeeping in Old Virginia, 1879, page 374. | |
| Housekeeping in Old Virginia (1879) | JPlum Pudding |
At sunrise, sift a quart of the best fl.our; rub into it an Irish potato mashed, free from lumps. Put in it a teaspoonful of salt, and a half teacup of yeast. Add six ... From Housekeeping in Old Virginia, 1879, page 374. | |
| The Kansas Home Cook-Book (1874) | Junket |
Add a tablespoon to a quart of milk; when dissolved, flavor with or other essence; then pour in a tablespoon of liquid rennet. From The Kansas Home Cook-Book, 1874, page 233. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Junket |
1 quart milk 2 tablespoons wine, or 1 junket tablet 1 teaspoon vaniUa Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 241. | |
| Rumford Complete Cook Book (1908) | Junket Eggnog |
1 egg. X junket tablet. 2 teaspoons wine. Separate the white from the yolk of the egg; add the sugar and wine to the yolk, then blend with the Have the milk lukewarm, ... From Rumford Complete Cook Book, 1908, page 243. | |
| The Boston Cooking-School Cook Book (1896) | Junket Ice Cream with Peaches |
4 cups lukewarm milk 1 tablespoon cold water 1 cup heavy cream 1 tablespoon vanilla 13=^ cups sugar 1 teaspoon almond extract % teaspoon salt Green Coloring \}4 Junket ... From The Boston Cooking-School Cook Book, 1896, page 520. | |
| The National Cookery Book (1876) | Kentucky Bortep CusTARD |
Put one gallon of fresh sweet milk into a porcelain kettle; set it on the fire to boil; meanwhile break ten eggs, put the beat them hard, adding on¢ tablespoonful of ... From The National Cookery Book, 1876, page 237. | |
| Mrs. Owen's Illinois Cook Book (1871) | Kentucky Pudding |
One quart sweat milk, boiled, One pint light bread crumbs, Bake and let it get cold; then jelly over it. Make a meringue of The whites of four eggs, Four tablespoonsful ... From Mrs. Owen's Illinois Cook Book, 1871, page 288. | |
| Rumford Complete Cook Book (1908) | Kesselrode Pudding |
1 cup mashed chestnuts. yi cup water. 1 cup raisins. y3 cup canned peaches. 1 pint cream. cup crystallized cherries. y$ teaspoon almond extract. Seed the raisins and cut ... From Rumford Complete Cook Book, 1908, page 194. | |
| Rumford Complete Cook Book (1908) | King George's Pudding |
K cup flour. K cuP finely-chopped suet. 1 level cup of any flaked 1 egg. cereal. y$ cup milk. l% teaspoon salt. ^ cup dark-colored jam — plum, raspberry or blackberry. ... From Rumford Complete Cook Book, 1908, page 114. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Ladies' Custard |
Boil a quart of sweet milk, and beat together half a dozen eggs with two tablespoonfuls of sugar until light. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 72. | |
| Larkin Housewives' Cook Book (1915) | Larkin Cream |
Cheese, one very sma.il onion, put all through the meat-chopper. Mix \^ith boil^ salad Spread between of br#d and butter^..:. From Larkin Housewives' Cook Book, 1915, page 132. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Cocoanut Cream |
Juice and grated rind 1 lemon Yolks 2 eggs 1 cup powdered sugar 1 cup shredded cocoanut Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten ... From The Boston Cooking-School Cook Book, 1896, page 606. | |
| The Virginia House-Wife (1824) | Lemon Cream |
Pare the yellow rind very thin from four lemons, put them in a quart of fresh cream, and boil it; squeeze and strain the juice of one lemon, saturate it complete With ... From The Virginia House-Wife, 1824, page 194. | |
| The Virginia House-Wife (1824) | Lemon Cream |
Pare the rind very thin from four fresh Je mons, squeeze the juice and strain it, put. them both into a quart of water, sweeten it to your taste, add the whitgs.of six ... From The Virginia House-Wife, 1824, page 197. | |
| Common Sense in the Household (1871) | Lemon Cream |
Pie. t^ 1 teacup powdered sugar. 1 tableapoonful butter. 1 egg. 1 lemon—juice and grated rind, removing the seeds with 1 teacupful boiling water. 1 tablespoonful ... From Common Sense in the Household, 1871, page 362. | |
| The National Cookery Book (1876) | Lemon Cream |
Beat the yolks of five eggs very light, and mix with them one int of water, half a pound of sifted sugar, the peel of four large I | | lemons and the juice of two. Stir ... From The National Cookery Book, 1876, page 241. | |
| The Creole Cookery Book (1885) | Lemon Cream |
Take 5 large lemons; pare them as thin as possible, and steep the parings with the juice of the lemons in 20 spoonfuls of spring water; then strain into a silver ... From The Creole Cookery Book, 1885, page 188. | |
| The Southern Cookbook (1912) | Lemon Cream |
Take a pint of thick cream, and put to it the yolks of two eggs well four ounces of fine sugar, and the thin rind of a it up, then stir it till almost Put the juice of a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 64. | |
| Aunt Babette's Cook Book (1889) | Lemon Cream Candy |
Take three cups of sugar, one-half cup of vinegar, one-half cup of water and a teaspoonful of butter, put in last, with a teaspoonful of soda dissolved in hot water. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 438. | |
| Three Jell-O Booklets (1910s-1920s) | Lemon Cream Whip |
(Illustrated on page 10.) Dissolve one package of Lemon Jell-0 in one pint of boiling water. When a cool liquid, set the dish in a pan of cracked ice (or very cold ... From Three Jell-O Booklets, 1910s-1920s, page 5. | |
| The Good Housekeeper (1841) | Lemon Custard |
Put the juice of four lemons with three ounces of pounded loaf sugar intoadeep dish. Boil the grated peel of one lemon and two ounces of sugar in a quart of cream, and ... From The Good Housekeeper, 1841, page 96. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lemon Custard |
PIE. Half a pound each of butter and sugar, two ounces of stale sponge cake rubbed fine, five eggs, one tablespoonful each of brandy and rose-water, the juice and the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 307. | |
| La Cuisine Creole (1885) | Lemon Custard |
Boil a cup of water, and stir into it a tablespoonful of flour, or corn starch. Beat the yolks of three eggs with a cup of brown sugar. Add the juice of a lemon ... From La Cuisine Creole, 1885, page 178. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lemon Custard |
i tablespoonful of Beat the cup of sugar and yolks of eggs together, add the juice and rind of the lemon. Put the flour into a cup, and add the very gradually, stirring ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 393. | |
| Presbyterian Cook Book (1873) | Lemon Eice Pudding |
Boil one teacupful of rice in one pint of water till dry; add one quart of new milk, and boil till thick; then add the yolks of three eggs well beaten; six ... From Presbyterian Cook Book, 1873, page 77. | |
| Modern American Drinks (1895) | Lemon Ginger Sherbet |
Use one quart boiling water, one pint sugar, four lemons and four ounces of candied ginger cut in pieces. From Modern American Drinks, 1895, page 119. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Ice |
One gallon water, four pounds sugar, juice of twelve lemons, well-beaten whites of twelve eggs; to the water and sugar (if boiled, when cold) add the juice and the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 157. | |
| The White House Cook Book (1887) | Lemon Ice |
THE juice of six lemons and the grated rind of three, a large sweet orange, juice and rind; squeeze out all the juice and steep itin the rind of orange and lemons a ... From The White House Cook Book, 1887, page 415. | |
| Aunt Babette's Cook Book (1889) | Lemon Ice |
Take six large, juicy lemons and the grated peel of three; two oranges, the juice of both and the peel of one. Squeeze out every drop of juice, and steep the grated peel ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 426. | |
| Modern American Drinks (1895) | Lemon Ice |
To one pound and a quarter of fine sugar add three pints of water, the juice of ten lemons. From Modern American Drinks, 1895, page 115. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Ice |
4 cups water 2 cups sugar Make a syrup by boiling water and sugar five minutes; add lemon juice; cool, strain, and freeze. See directions for freezing, page 434. From The Boston Cooking-School Cook Book, 1896, page 505. | |
| The Italian Cook Book (1919) | Lemon Ice |
(Gelato di limone) Granulated sugar, 24 Ib. Water, a pint. Lemons, three (good sized). Boil the sugar in the water, with some pieces of lemon peel, for about ten ... From The Italian Cook Book: The Art of Eating Well, 1919, page 157. | |
| Directions for Cookery, in Its Various Branches (1837) | Lemon Ice Cream |
Have ready two quarts of very rich thick cream, and take out a pint. Stir gradually into the pint, a pound of the best loaf-sugar powdered fine; and the grated rind and ... From Directions for Cookery, in Its Various Branches, 1837, page 324. | |
| Housekeeping in Old Virginia (1879) | Lemon Ice Cream |
One gallon rich cream, six lemons, first rubbed till soft, and then grated. Tie the yellow peel, which has been grated ofi*, in a piece of coarse muslin. Cut each lemon ... From Housekeeping in Old Virginia, 1879, page 440. | |
| The Creole Cookery Book (1885) | Lemon Ice Cream |
The juice of 6 lemons to 2 quarts of water; steep the rinds for some time in water and strain it; then add 2 lbs. of white " sugar and the whites of 24 eggs; beat until ... From The Creole Cookery Book, 1885, page 174. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lemon Ice Cream |
9 ounces of sugar The grated rind of three lemons Juice of one orange Mix the sugar, juice and rind of the lemons, and orange in a cold place one hour. Put a; and, when ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 464. | |
| The Picayune Creole Cook Book (1901) | Lemon Ice Cream |
Créme Glacée au Citron. 1Quart of Cream or Milk. 1 Tablespoonful of Lemon Extract. Put the milk or cream on to boil. If cream is used, six eggs will be sufficient; if ... From The Picayune Creole Cook Book, 1901, page 325. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Ice-cream |
Squeeze a dozen lemons, make the juice quite thick with white sugar, stir into it very slowly three quarts of cream, and freeze. Orange ice-cream is prepared in the same ... From Buckeye Cookery and Practical Housekeeping, 1877, page 156. | |
| Common Sense in the Household (1871) | Lemon Ice. ^ |
6 lemons—juice of all, and grated peel of three. 1 large sweet orange—juice and rind. 1 pint of water. " Squeeze out every di-op of juice, and steep in it the rind of ... From Common Sense in the Household, 1871, page 451. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon JELLY |
Three good-sized lemons sliced, half a pound white sugar, two ounces isinglass or gelatine dissolved in two quarts of cold water, a stick of cinnamon, and a little ... From Buckeye Cookery and Practical Housekeeping, 1877, page 161. | |
| The Dixie Cook-Book (1883) | Lemon JELLY |
Juice of six lemons, grated peel of two, two large cups sugar, one package Coxe’s gelatine soaked in two cups cold water, two glasses pale sherry or white wine, one pint ... From The Dixie Cook-Book, 1883, page 189. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Lemon Jelly |
4 box gelatine. 1 cup sugar. 1 scant cup cold water. 4g cup lemon juice (large). 1 pint boiling water. 1 square-inch stick cinnamon. Soak the gelatine in the cold water ... From Mrs. Lincoln's Boston Cook Book, 1884, page 376. | |
| The Creole Cookery Book (1885) | Lemon Jelly |
Three ounces of isinglass dissolved in 1 pint of water, the juice of 12 large oranges and 3 lemons, well pressed; boil 3 Ibs. of sugar in 1 pint of water to a syrup; ... From The Creole Cookery Book, 1885, page 177. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lemon Jelly |
3 large lemons i pint of cold water the gelatine with the water, and let soak one the boiling water, sugar and lemon and stir until the sugar is dissolved; strain, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 481. | |
| The Boston Cooking-School Cook Book (1896) | Lemon Jelly |
^ box gelatine or i^ cup cold water 2 tablespoons granulated 2)^ cups boiling water gelatine 1 cup sugar Soak gelatine twenty minutes in cold water, dissolve in boiling ... From The Boston Cooking-School Cook Book, 1896, page 486. | |
| The Picayune Creole Cook Book (1901) | Lemon Jelly |
Gelée de Oitron. 4 Lemons. % Can of Gelatine. Grate three or four lemons into a pound of refined sugar, and press out the juice. Then boil one-half a can of Gelatine ... From The Picayune Creole Cook Book, 1901, page 342. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lemon Jelly |
To one cup of sugar add a pint of water and allow it to boil twenty min¬ utes. Before making the syrup, put two tablespoons of granulated gelatine to soak in half a cup ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 114. | |
| Dainty Desserts for Dainty People (c. 1910s) | Lemon Jelly |
^ cup lemon juice. in cold water five minutes, and dissolve in boiling water. Add sugar and stir until dissolved; then add lemon Strain through cheese cloth into molds, ... From Dainty Desserts for Dainty People, c. 1910s, page 11. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lemon Jelly No |
2J cups boiling water i cup lemon juice Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill. From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. | |
| Dainty Desserts for Dainty People (c. 1910s) | Lemon Jelly with Berries |
Turn two-thirds Lemon Jelly mixture in border mold, first dipped in cold water, and when mixture begins to stiffen garnish with blackberries, and add remaining Chill ... From Dainty Desserts for Dainty People, c. 1910s, page 11. | |
| La Cuisine Creole (1885) | Lemon Jelly Without Lemons |
Take a box of Cox’s gelatine, pour over it one quart of boiling water, and stir until it is dissolved. Add a teaspoonful of tartaric acid, and four cups of sugar; let it ... From La Cuisine Creole, 1885, page 241. | |
| La Cuisine Creole (1885) | Lemon Jelly. a Beautiful Dish |
Set an ounce of isinglass in a pint of water on the stove in a stew-pan; stir the isinglass until it dissolves. Let it boil a few minutes, then add a pint of lemon juice ... From La Cuisine Creole, 1885, page 225. | |
| Housekeeping in Old Virginia (1879) | Lemon Meringue |
One pint of btead crumbs soaked in a quart of new milk. 1 cup of sugar. Grated rind of 1 lemon. Beat these ingredients light and bake as custard. Then spread on fruit ... From Housekeeping in Old Virginia, 1879, page 389. | |
| Housekeeping in Old Virginia (1879) | Lemon Meringue |
The rind of two small lemons and the juice of one. \ cup cream (or sweet milk). Leave out the whites of two eggs, which must be mixed with sugar and put on top of the ... From Housekeeping in Old Virginia, 1879, page 389. | |
| The Virginia House-Wife (1824) | Lemon Pudding |
Grate the rind from six fresh lemons, squeeze the juice from three, and strain in it; beat the yelks of sixteen eggs very light; yt to them pay ptalig-gpogn 3-SPog ... From The Virginia House-Wife, 1824, page 166. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Lemon Pudding |
One large lemon, with a smooth thin rind. A quarter of a pound of fresh butter—washed. Haifa glass of white wine and brandy, mixed. A tea-spoonful of rose-water. Five ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 27. | |
| Housekeeping in Old Virginia (1879) | Lemon Pudding |
"I" pound sugar. ■^ pound butter, well creamed. Pour this mixture into a rich crust of pastry, after adding the grated rind of two lemons. Then partially bake it. Beat ... From Housekeeping in Old Virginia, 1879, page 388. | |
| Housekeeping in Old Virginia (1879) | Lemon Pudding |
7 tablespoonfuls sugar, 1 tablespoonful flour. 1 pint of buttermilk. Season with extract of lemon, beat well and bake in a crust, From Housekeeping in Old Virginia, 1879, page 388. | |
| The Creole Cookery Book (1885) | Lemon Pudding |
To 4 dish that will hold 2} pints, put 4 tablespoonfuls of marmalade; add 2 or 3 grated biscuits, or the same quantity of crumbled stale bread, 3 even tablespoonfuls of ... From The Creole Cookery Book, 1885, page 197. | |
| The Creole Cookery Book (1885) | Lemon Pudding |
Three lemons grated and the juice of 1, 3 cups of sugar, 7 soda crackers, soaked 1 hour in 3 cups of cold water; bake in a nice paste. From The Creole Cookery Book, 1885, page 202. | |
| The Creole Cookery Book (1885) | Lemon Pudding |
One nice lemon, with a smooth thin rind, 3 eggs, } 1b. of fine white sugar, the same of fresh butter, 1 tablespognful of wine and brandy mixed, 1 teaspoonful of rose ... From The Creole Cookery Book, 1885, page 206. | |
| The White House Cook Book (1887) | Lemon Pudding |
A SMALL cupful of butter, the grated peel of two large lemons and the juice of one, the yolks of ten eggs and whites of five, a cupful and a half of white sugar. Beat ... From The White House Cook Book, 1887, page 438. | |
| The International Cook Book (1906) | Lemon Pudding |
*Use the Turkey left over from yesterday. 2550. LEMON PUDDING Place in a saucepan three ounces fresh butter, four ounces sugar, three egg yolks, the grated peel of a ... From The International Cook Book, 1906, page 795. | |
| The White House Cook Book (1887) | Lemon Pudding, Cold |
ONE cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of cornstarch, one pint of milk, one tablespoonful of butter and the juice and ... From The White House Cook Book, 1887, page 438. | |
| La Cuisine Creole (1885) | Lemon Pudding. Very Nice |
Six eggs, three lemons, six tablespoonfuls of corn starch, and one large spoonful of butter. Cook the corn starch in a pint and a half of water, and stir in the butter. ... From La Cuisine Creole, 1885, page 206. | |
| Mrs. Hale's New Cook Book (1857) | Lemon Pudding.—Melt |
six ounces and pour it over the same quantity of powdered loaf sugar, stirring it well till cold. grate the rind of a large lemon, and add it with 8 eggs well beaten, ... From Mrs. Hale's New Cook Book, 1857, page 335. | |
| Housekeeping in Old Virginia (1879) | Lemon Sherbet |
Take one dozen lemons, squeeze out the juice, then slice the rind and pour over it six quarts boiling water. Mix three pounds sugar with the lemon juice, and one quart ... From Housekeeping in Old Virginia, 1879, page 447. | |
| Housekeeping in Old Virginia (1879) | Lemon Sherbet |
One dozen good lemons, whites of twelve eggs beaten stiff, three pounds white sugar, one gallon water. Stir all well together and add one quart nice fresh cream. Stir ... From Housekeeping in Old Virginia, 1879, page 447. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Lemon Sherbet |
Squeeze the juice from one dozen lemons; add two quarts of water and one and a pounds of lump let sugar dissolve and stir well, and freeze the same way as in ice cream. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 58. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Lemon Sherbet |
1 tablespoonful gelatine. 1 pint sugar. 1 quart water. - Juice of 6 lemons.. The boiling water used in dissolving the gelatine should be part of the quart of water. From Mrs. Lincoln's Boston Cook Book, 1884, page 394. | |
| La Cuisine Creole (1885) | Lemon Sherbet |
If a gallon is wanted, take ten fine lemons, or more, if small ones. Place to them three quarts of cold water sweetened, with two and one-half pounds of loaf sugar. Just ... From La Cuisine Creole, 1885, page 187. | |
| Modern American Drinks (1895) | Lemon Sherbet |
Use two quarts boiling water, eight lemons, the white of an egg, one quart sugar. Spread part of the sugar on a board, and after wiping the lemons with a damp cloth roll ... From Modern American Drinks, 1895, page 118. | |
| Three Jell-O Booklets (1910s-1920s) | Lemon Sherbet |
Three-quarters of a cup of lemon juice, two cups of sugar, five cups of water. Grate the rind of two lemons and rub into the sugar. Add the water and boil three minutes. ... From Three Jell-O Booklets, 1910s-1920s, page 22. | |
| Larkin Housewives' Cook Book (1915) | Lemon Sherbet |
of four lemons, rind one quart water, three cups Larkin Sugar, one-fourth package Larkin Gelatine, one teaspoon Larkin Vanilla Flavoring Extract, white of one egg. To ... From Larkin Housewives' Cook Book, 1915, page 98. | |
| The Picayune Creole Cook Book (1901) | Lemon Sherbet and a spoonful of |
Strawberry Cream; mix the candied fruits together and divide them into equal parts, and lay these on the Vanilla Cream in the bottom of the molds. Then press the covers ... From The Picayune Creole Cook Book, 1901, page 327. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lemon Sherbet, No |
One pint and a half of sugar, three pints of water, the juice of ten lemons. Boil the sugar and water together twenty-five Add the lemon juice, and strain and freeze. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 304. | |
| The White House Cook Book (1887) | Lemon Trifle |
THE juice of two lemons and grated peel of one, one pint of cream, well sweetened and whipped stiff, one cupful of sherry, a little nutmeg. Let sugar, lemon juice and ... From The White House Cook Book, 1887, page 392. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lemon Water-ice |
4 nice juicy lemons i orange i^ pounds of sugar Put the sugar and water on to boil; chip the yellow rind three lemons and the orange, add to the syrup, boil minutes, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 474. | |
| Gulf City Cook Book (1878) | Lemon-jelly |
One box of Cox's gelatine in one pint the juice and rind of three lemons if large, four if small, one and three fourth pounds of loaf-sugar, three pints of boiling ... From Gulf City Cook Book, 1878, page 202. | |
| Gulf City Cook Book (1878) | Lemon-jelly |
One half box of gelatine dissolved in three gills of warm water, with a good half pint of loaf-sugar. From Gulf City Cook Book, 1878, page 258. | |
| Gulf City Cook Book (1878) | Lemon-pudding.—no |
One and a half pounds of sugar, the juice and grated rind of three lemons, eight eggs, one cup of butter, table-spoonful of flour. all well as soon as prepared. From Gulf City Cook Book, 1878, page 180. | |
| Gulf City Cook Book (1878) | Lemon-pudding.—no |
The juice and grated rinds of two lemons, five table-spoonfuls one potato boiled and mashed, five eggs; add sufficient milk to make a thin batter. Bake in a moderate oven. From Gulf City Cook Book, 1878, page 180. | |
| Common Sense in the Household (1871) | Lemox Ice-cream, *^ |
1 quart of cream. 2 lemons—the juice of one and the grated peel of ong and-a-half. 2 cups of sugar. Sweeten the cream, beat the lemon gradually into it, and put at the freezer. From Common Sense in the Household, 1871, page 449. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Liemon Jelly |
Two cupfuls of sugar, one of lemon juice, one quart of boiling water, one cupful of cold water, a box of gelatine. the gelatine in the cold water for two hours. Pour the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 312. | |
| The Appledore Cook Book (1872) | Liemon Pudding |
One quart of milk, a piece of batterthe size of an q^^, one heaping cup of sugar, one cup of ground the rind and juice of two lemons, six eggs. Take one cup of mitk from ... From The Appledore Cook Book, 1872, page 149. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Light Fruit Pudding |
Two and a half cupsful of light bread dough, one cupful of sugar, three-fourths of a cupful of butter, two eggs, half a teaspoonful of soda, one glassful of wine or ... From Mrs. Porter's New Southern Cookery Book, 1871, page 331. | |
| Mary Elizabeth's War Time Recipes (1918) | Loganberry Ice |
1 pint loganberry juice Juice one lemon 1 pound strained honey 114 quarts water YQ teaspoon cream of tartar Put honey, water and cream of tartar over the fire and cook ... From Mary Elizabeth's War Time Recipes, 1918, page 169. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Maccaroni or Vermicelli Pudding |
Take two ounces of maccaroni, simmer it in a pint of milk until it is quite tender, add a pint of cold milk, beat up five eggs and a teacupful of white sugar, flavor it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 108. | |
| The International Cook Book (1906) | Macedoine Jelly with Cream |
1660. MUTTON SOUP, CHARCUTIERE Cut in small square pieces half pound raw lean mutton, two ounces raw lean ham, two ounces raw lean bacon, one each medium carrot and ... From The International Cook Book, 1906, page 505. | |
| Dainty Desserts for Dainty People (c. 1910s) | Macedoine Pudding |
f tablespoonful Knox Sparkling Gelatine. § lb. marshmallows, cut in pieces. 2 tablespoonfuls boiling water. 2 tabiespoonfuls powdered sugar. i cup Maraschino cherries. i ... From Dainty Desserts for Dainty People, c. 1910s, page 23. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Made of Cream |
To a gallon of cream allow two pounds of loaf sugar. Flavor it to the taste. The flavoring must be quite strong, as the freezing destroys it in part. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 126. | |
| Larkin Housewives' Cook Book (1915) | Mafshmallow Pudding |
Soften one-half package Larkin Gelatine in one-half cup cold Add one cup sugar to one cup boiling water; when is dissolved add gelatine. Beat the whites of four eggs ... From Larkin Housewives' Cook Book, 1915, page 90. | |
| The International Cook Book (1906) | Magenta Iced Pudding |
804. CREAM OF CUCUMBERS, REINE Peel four medium, sound, rather green cucumbers, cut into quarters, remove all the seeds and slice. Have in a saucepan three-quarters of ... From The International Cook Book, 1906, page 248. | |
| The New England Cook Book (1905) | Make the custard for the |
cake with one cupful of milk, and one teaspoonful of cornstarch dissolved in it, and brought to a boiling heat, with the yelk of one ^^^ dropped in to color it. Flavor ... From The New England Cook Book, 1905, page 237. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Manhattan Cream |
3 tablespoons brandy i>2 tablespoons vanilla 3 cups milk ij4 cups heavy cream a custard of strain, and Add flavoring, whites of eggs stiff, and cream beaten Freeze and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 226. | |
| The Boston Cooking-School Cook Book (1896) | Manhattan Pudding |
1% cups orange juice 1 pint heavy cream 1^ cup lemon juice V^ cup powdered sugar Sugar >^ tablespoon vauilla ^ cup chopped walnut meats Mix fruit juices and sweeten to ... From The Boston Cooking-School Cook Book, 1896, page 523. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Maple Ice Cream |
One quart of rich cream, one coffeecup of maple syrup, one-fourth pound of shelled pecans. Chop nuts, add to cream and syrup, and freeze.—Mrs E. Curtis From The Good Housekeeping Woman's Home Cook Book, 1909, page 156. | |
| Larkin Housewives' Cook Book (1915) | Maple Syrup Cream |
Dilute six tablespoons com starch in cold milk, scald the balance of pints in double-boiler; add com ten Add yolks of three eggs; cook three minutes, then add ... From Larkin Housewives' Cook Book, 1915, page 99. | |
| The Cook's Own Book (1832) | Maraschino Ice Cream |
two t|iiarl.- nf cream, twelve eggs, a pound of double-refined of true maraschino; put the cream on to boil, and in the meantime whisk the whites of tl>e eggs to a snow, ... From The Cook's Own Book, 1832, page 331. | |
| The International Cook Book (1906) | Maraschino Jelly |
1686. CONSOMME", NIVERNAISE Prepare and strain into another saucepan a consomme* (No. 52) and keep it simmering until required. With the aid of a small Parisian potato ... From The International Cook Book, 1906, page 513. | |
| The International Cook Book (1906) | Maraschino Pudding |
650. SALTED ANCHOVIES Place eighteen half-salted anchovies on the lightly moistened half of a clean towel; with the dry half of the towel neatly wipe the anchovies all ... From The International Cook Book, 1906, page 200. | |
| Housekeeping in Old Virginia (1879) | Marguerites, or Jelly Cakes |
Rub together one pound sugar, one pound of butter, till perfectly light. Beat six eggs till very thick, leaving out the whites. Sift one and a half pound of Hour into ... From Housekeeping in Old Virginia, 1879, page 363. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Marlborough Pudding |
Take six large apples stewed and strained, stir six ounces of butter into it, the rind of one lemon, and the juice of two; beat up six eggs and six ounces of sugar, and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 109. | |
| Mrs. Owen's Illinois Cook Book (1871) | Marlborough Pudding |
Six large tart apples, One teacupful butter or thick sweet cream, The grated peel of one lemon and the juice of the same. Grate the apples after paring and coring them; ... From Mrs. Owen's Illinois Cook Book, 1871, page 299. | |
| La Cuisine Creole (1885) | Marlborough Pudding |
Take half a pound of grated apples, half a pound of fine white sugar, half a pound of butter, six eggs well beaten, the peel of one lemon grated, and the strained juice ... From La Cuisine Creole, 1885, page 213. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Marlborough Pudding |
i pint of stewed apples y2 cup of butter Press the apples through a sieve. Beat the yolks and sugar together, then add the milk and flavoring. Add the butter to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 417. | |
| Rumford Complete Cook Book (1908) | Marmalade Pudding |
yi cup orange marmalade. 1 teaspoon butter. Use the butter to grease a pudding-mould or bowl, then put in the bread crumbs and marmalade in thin ail are used. Beat the ... From Rumford Complete Cook Book, 1908, page 114. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Marmalade Pudding |
One-half pound of bread crumbs, onehalf pound of brown sugar, one-half pound of beef suet cut very fine, four eggs and one small can of marmalade. Mix all together, put ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 180. | |
| Foods That Will Win the War and How to Cook Them (1918) | Marmalade Pudding |
6 slices stale bread: 2 egg yolks 1 cup marmalade or preserves Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or ... From Foods That Will Win the War and How to Cook Them, 1918, page 69. | |
| The International Cook Book (1906) | Marron Ice Cream |
849. CREAM OF BARLEY Wash a half pound barley in several cold waters and rub with the hands until the water is clear. Then drain and place in a saucepan with two and a ... From The International Cook Book, 1906, page 262. | |
| The Virginia House-Wife (1824) | Marrow Pudding |
Grate a large loaf of bread, and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs, a pound of beef marrow sliced thin, a gill of brandy w ith ... From The Virginia House-Wife, 1824, page 181. | |
| Housekeeping in Old Virginia (1879) | Marrow Pudding |
Grate a large loaf of bread and pour on the crumbs a pint of rich milk, boiling hot. When cold, add four eggs, a pound of beef marrow, sliced thin, a gill of brandy with ... From Housekeeping in Old Virginia, 1879, page 400. | |
| The International Cook Book (1906) | Marrow Pudding |
908. CONSOMME, WITH RICE Prepare a consomme as per No. 52, strain it into another saucepan and keep hot. Boil in a quart of water with a teaspoon salt three ounces rice ... From The International Cook Book, 1906, page 279. | |
| Dainty Desserts for Dainty People (c. 1910s) | Marshmallow Cream |
Whites of four eggs. 1 teaspoonful lemon extract. 1^ squares chocolate. Soak gelatine in the cold water five minutes. Add boiling water and place over teakettle until ... From Dainty Desserts for Dainty People, c. 1910s, page 18. | |
| Larkin Housewives' Cook Book (1915) | Marshmallow Dessert |
Cut one-half pound each of Larkin Marshmallows and walnuts in small pieces. Whip one-half pint cream, sweeten and flavor to Serve in sherbet glasses with a tiny piece of ... From Larkin Housewives' Cook Book, 1915, page 95. | |
| Larkin Housewives' Cook Book (1915) | Marshmallow Pudding |
Soften one-half package Larkin Gelatine in one-half cup cold water. Add one cup sugar to one cup boiling water; when is dissolved add gelatine. Beat the whites of four ... From Larkin Housewives' Cook Book, 1915, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Marshmallow Pudding k la Stanley |
y^ pound marshm allows ^ cup candied cherries 1 cup heavy cream % cup English walnut meats 1^ teaspoon vanilla 2 tablespoons powdered sugar Soak cherries in rum to cover ... From The Boston Cooking-School Cook Book, 1896, page 502. | |
| Aunt Babette's Cook Book (1889) | Matzos Pudding, or Schalet |
Soak about three matzos, press out every drop of water, and stir the matzos in a bowl with a tablespoonful of goose fat and a saltspoonf ul of salt. Stir at least ten ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 534. | |
| Common Sense in the Household (1871) | Meceiptfor Pudding |
1 jiint of milk. 4 eggs, whites and y •jlks beaten separately. 2 cups of flour. Be careful, in mixing, not to get the batter too stiff. This pudding, which the cook who ... From Common Sense in the Household, 1871, page 99. | |
| Mrs. Beeton's Book of Household Management (1861) | Meringue |
This name may be given to any pudding covered with stiffly-whisked whites of eggs, such as Apple Amber, Chester Pudding, Savoy Pudding and many others. 1876.— MILK ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The National Cookery Book (1876) | Meringue |
Beat the yolks of five eggs with a quarter of a pound of sifted ugar, and flavor v he grated rind of a lemon or orange, or with vanilla Pu of cream into a bowl, and set ... From The National Cookery Book, 1876, page 241. | |
| Fifty-Two Sunday Dinners (1913) | Meringue |
Whites 2 eggs. ¥{ teaspoon lemon or orange 2 tablespoons powdered sugar. extract. Process: Beat whites until stiff and dry; add sugar by the teaspoonful; continue ... From Fifty-Two Sunday Dinners, 1913, page 25. | |
| Ryzon Baking Book (1916) | Meringue |
Line greased tartlet pans with pastry. butter and sugar together, add eggs well beaten, beat again, add cake crumbs and Ryzon. From Ryzon Baking Book, 1916, page 67. | |
| The White House Cook Book (1887) | Meringue Custard Tartlets |
SELECT deep individual pie-tins; fluted tartlet pans are suitable for custard tarts, but they should be about six inches in diameter and from two to three inches deep. ... From The White House Cook Book, 1887, page 374. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Meringue for Pudding |
The whites of five eggs beat very light, four tablespoon - fulls of sugar, mix into eggs and light; spread thickly over pudding and put to brown. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Meringue H |
Whites 3 eggs i^ teaspoon lemon extract or 73^ tablespoons powdered sugar y^ teaspoon vanilla Beat whites until stiff, add four tablespoons sugar gradually, and beat ... From The Boston Cooking-School Cook Book, 1896, page 556. | |
| The Boston Cooking-School Cook Book (1896) | Meringue I |
Whites 2 eggs % tablespoon lemon juice or 2 tablespoons powdered sugar 3^ teaspoon vanilla Beat whites until stiff, add sugar gradually and continue beating, then add flavoring. From The Boston Cooking-School Cook Book, 1896, page 556. | |
| The Boston Cooking-School Cook Book (1896) | Meringue III |
Whites 4 eggs Jg cup powdered sugar 2 tablespoons lemon juice Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add lemon juice ... From The Boston Cooking-School Cook Book, 1896, page 556. | |
| Mrs. Owen's Illinois Cook Book (1871) | Meringue Itice Pudding |
Take a teacupful of rice to one pint of water; when the rice is boiled dry add one pint milk, a piece of butter the size of an egg, and five eggs. Beat the yelks and ... From Mrs. Owen's Illinois Cook Book, 1871, page 289. | |
| Housekeeping in Old Virginia (1879) | Meringue Pudding or Queen of Puddings |
Fill a baking dish within one and a half inch of the top with slices of sponge cake, buttered slightly on both sides, scattering between the slices, seeded raisins ... From Housekeeping in Old Virginia, 1879, page 393. | |
| La Cuisine Creole (1885) | Meringue Pudding. Very Nice |
Take a pint of bread crumbs, a quart of milk and four eggs. Make one pint of milk boiling hot, pour it over the bread crumbs, and beat it smooth; when cool, add a cup of ... From La Cuisine Creole, 1885, page 184. | |
| The International Cook Book (1906) | Meringue, Chantilly |
2365. LAMBS' FEET, POULETTE Plunge twenty-four lambs' feet in boiling water for five minutes, drain on a sieve, carefully remove all the wool adhering to them and ... From The International Cook Book, 1906, page 730. | |
| Reliable Recipes (c. 1910s-1920s) | Meringue—Add |
sugar to unbeaten egg white then the baking powder. When made in this way the egg whites appear more like whipped cream. Teapots that are made of metal, if unused for ... From Reliable Recipes, c. 1910s-1920s, page 72. | |
| The Boston Cooking-School Cook Book (1896) | Mexican Jelly |
Peel four large cucumbers and cut in thin slices. Put in saucepan with one cup cold water, bring to boiling-point, and cook slowly until soft; then force through a puree ... From The Boston Cooking-School Cook Book, 1896, page 399. | |
| Mrs. Beeton's Book of Household Management (1861) | Milk and Cream |
2998.— CURDS AND WHEY. Ingredients. — Milk, rennet. Method. — Rennet varies so much in strength that no definite rules for its use can be given. It may be prepared from ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Simple Italian Cookery (1912) | Milk of Almond Ice |
pound of almonds. the shells and skins, and put them into a large receptacle of cold water. Add three bitter almonds to the number. Remove them from the water, and pound ... From Simple Italian Cookery, 1912, page 69. | |
| The White House Cook Book (1887) | Milk or Cream Codfish |
THIS dish will often relish when a person is recovering from sickness, when nothing else would. Pick up a large tablespoonful of salt codfish very fine, freshen it ... From The White House Cook Book, 1887, page 558. | |
| The Boston Cooking-School Cook Book (1896) | Milk Sherbet |
4 cups milk 1)4, cups sugar Juice 3 lemons Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly mixture will have a curdled ... From The Boston Cooking-School Cook Book, 1896, page 507. | |
| Rumford Complete Cook Book (1908) | Milk Sherbet |
Grated rind of 1 lemon and IK cups sugar. juice of 2. Add the sugar to the milk and stir till dissolved, turn into the freezer and freeze till just beginning to set; ... From Rumford Complete Cook Book, 1908, page 195. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Milk Sherbet |
Four cups of milk, one and one-half cups of sugar, juice of three lemons, juice of one orange. Mix the juice of the fruit and sugar till half melted, then pour in the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 156. | |
| Larkin Housewives' Cook Book (1915) | Milk Sherbet |
Two quarts of six oranges and one large lemon, to sweeten, Mix juice and Stir constantly while adding milk; freeze and serve. From Larkin Housewives' Cook Book, 1915, page 98. | |
| Dainty Desserts for Dainty People (c. 1910s) | Milk Sherbet |
IJ cups sugar. 1 quart milk. Juice of three lemons. Soak gelatine in one-half cup of the milk five minutes. Dissolve over hot water and strain into remainder of milk. ... From Dainty Desserts for Dainty People, c. 1910s, page 26. | |
| The Southern Cookbook (1912) | Millet Pudding |
Wash three spoonfuls of the seed; put it the with a crust around the edges, pour over it as much new milk as shall nearly fill the dish, two ounces of butter warmed it, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 55. | |
| Gulf City Cook Book (1878) | Minister's Pudding |
Three eggs, an equal weight of sugar and butter, and the weight of two eggs in flour; cream the butter and sugar well together; beat the eggs, and mix with the butter ... From Gulf City Cook Book, 1878, page 175. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mint Sherbet |
Put ten sprigs of fresh mint to soak for an hour in one cup of half each brandy and sherry. Strain and add three cups of water and two cups of sugar which have been ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 154. | |
| The Appledore Cook Book (1872) | Minute Pudding |
One pint of fnilk, one of water, nine tablespoonfuls of flour, one teaspoonful of salt, two Sjet the milk into a basOTof hot water, and when it comes to a add to it one ... From The Appledore Cook Book, 1872, page 103. | |
| Presbyterian Cook Book (1873) | Minute Pudding |
Mrs. E. E. B. Eight tablespoonsful of flour; one pint of milk (cold); a small quantity of salaratus, dissolved in the milk; sift in to the consistency of thin starch; ... From Presbyterian Cook Book, 1873, page 72. | |
| The New England Cook Book (1905) | Minute Pudding.—Take |
six eggs, two tablespoonfuls of sugar, one cupful of flour, a lump of butter large as an ^%%y and half a nutmeg; you may add, if desired, a half pound of raisins; mix ... From The New England Cook Book, 1905, page 191. | |
| The Creole Cookery Book (1885) | Mock Charlotte Russe. Ret |
One-half b@& of gelatine soaked i in a little cold water; an? * when soaked, dissolve in 4 pint of boiling water; me am sweet custard with 14 pints of milk and the yolks ... From The Creole Cookery Book, 1885, page 169. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Mock Cream |
1 egg white Heat milk in double Mix sugar and cornstarch. Cook with milk 10 ms and cool. When ready to serve add vanilla and stiff white. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 60. | |
| The Cook's Own Book (1832) | Mock Ice |
Of preserved strawberries, raspberries, and red currant jelly, a table-spoonful each; rub it through a sieve, with as much cream as a dissolve three-quarters of an ounce ... From The Cook's Own Book, 1832, page 162. | |
| The Creole Cookery Book (1885) | Mock Ice |
Take about 3 tablespoonfuls of some good preserve; rub it through a sieve with as much cream as will fill a quart mould; dissolve # ounce of isinglass in 4 pint of ... From The Creole Cookery Book, 1885, page 189. | |
| The White House Cook Book (1887) | Mock Ice |
TAKE about three tablespoonfuls of some good preserve; rub it through a sieve with as much cream as will fill a quart mold; dissolve three-quarters of an ounce of ... From The White House Cook Book, 1887, page 390. | |
| The Boston Cooking-School Cook Book (1896) | Mock Indian Pudding |
^ small loaf baker's 3)^ cups milk entire-wheat bread y^ cup molasses Remove crusts from bread and cut into five slices of uniform thickness. Spread generously with ... From The Boston Cooking-School Cook Book, 1896, page 462. | |
| Mrs. Owen's Illinois Cook Book (1871) | Molasses Pudding |
Sift a large quart of Indian meal, simmer the fire one quart of milk, and stir into it while hot one pint West Indian molasses; mix into this, while warm, the Indian ... From Mrs. Owen's Illinois Cook Book, 1871, page 279. | |
| Housekeeping in Old Virginia (1879) | Molasses Pudding |
^ cupful butter and lard mixed. 1 cup not quite full of buttermilk. Flour enough to make it as thick as cake batter. If you wish to eat it cold, add another cup of ... From Housekeeping in Old Virginia, 1879, page 403. | |
| Gulf City Cook Book (1878) | Molasses-pudding |
Four eggs, three cups of flour, two cups of molasses, one cup of butter, one cup of milk, one tea-spoonful of soda dissolved in milk; mix molasses, eggs, and butter; ... From Gulf City Cook Book, 1878, page 183. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Montrose Pudding |
i quart of good cream i cup of granulated sugar i pint of strawberry water-ice Put one pint of cream on to in farina boiler. the yolks and sugar together light, stir ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 423. | |
| The Appledore Cook Book (1872) | Moss Blanc-mange |
Free from pebbles and seaweed, and wasB in several waters one cup of Irish moss (get that that is not pressed); let it soak in cold, water one hour, then tie up in a ... From The Appledore Cook Book, 1872, page 168. | |
| Rumford Complete Cook Book (1908) | Mother Eve's Pudding |
X cup sugar. \y2 cups bread crumbs. Slight grating of nutmeg. core and chop the finely; add the bread crumbs, and nutmeg. the and use them to moisten the pudding. Turn ... From Rumford Complete Cook Book, 1908, page 117. | |
| Common Sense in the Household (1871) | Mountain Custard, or Junket. >^ |
Take a piece of rennet an inch long, or a teaspoonful of the wine in which rennet is kept, to each quart of milk. Season with vanilla or lemon, a little nutmeg, and a ... From Common Sense in the Household, 1871, page 266. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mrs Clarke’s Plum Pudding |
Use one quart of bread crumbs, onehalf cup of molasses, one-half cup of sugar, one cup of raisins, a small piece of citron, one nutmeg, one teaspoon of cinnamon, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 174. | |
| Housekeeping in Old Virginia (1879) | Mrs. Spence's Pudding. |
One pint grated bread crumbs put into one quart fresh sweet milk. Beat the yolks of five eggs very light. Add one teacup of sugar to them. Stir in the milk and crumbs ... From Housekeeping in Old Virginia, 1879, page 399. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrs. Watson's Ick-crEAM |
Boil a half pint arrowroot mixed smooth with milk,and two quarts milk; when cold add two quarts cream, whites of six eggs, table-spoon of flavoring and two pounds of sugar. Freeze as above. From Buckeye Cookery and Practical Housekeeping, 1877, page 156. | |
| Presbyterian Cook Book (1873) | Mulled Jelly |
one of currant or grape jelly; with it the white of one egg and a little loaf sugar; pour on it one half pint of boiling water, and break in a slice of dry toast or two crackers. From Presbyterian Cook Book, 1873, page 157. | |
| The White House Cook Book (1887) | Mulled Jelly |
TAKE one tablesponful of currant or grape jelly, beat with it the white of one egg and a tea spoonful of sugar; pour on it a teaeupful of boiling water, and break in a ... From The White House Cook Book, 1887, page 558. | |
| The Creole Cookery Book (1885) | Murangue Pudding |
Six large, nice apples, stewed, and mashed through a sieve, } lb. of butter, } lb. of sugar, 6 eggs beaten very light, the juice and grated rind of 1 lemon; save out the ... From The Creole Cookery Book, 1885, page 203. | |
| The International Cook Book (1906) | Muskmelon Ice Cream |
21 18. CONSOMM£, MASSINA Prepare, strain and keep simmering in a saucepan a consomme (No. 52). Have one and a half gills cream in a small saucepan, place on the fire and ... From The International Cook Book, 1906, page 650. | |
| La Cuisine Creole (1885) | My Own Pudding |
Let a quart of milk be set on to boil; while it is getting hot, mix a cup of maizena or corn starch with enough cold water to form it into a thick batter; add to this a ... From La Cuisine Creole, 1885, page 213. | |
| The White House Cook Book (1887) | Nantucket Pudding |
ONE quart of berries or any small fruit, two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and turn into molds; cover with frosting as for cake, ... From The White House Cook Book, 1887, page 444. | |
| Gulf City Cook Book (1878) | Neapolitan Blanc-mange |
One quart of milk, one ounce of gelatine, three ounces of 16(5 almonds blanched and pounded in a mortar with one tablespoonful of rose-water, to prevent oiling, and ... From Gulf City Cook Book, 1878, page 195. | |
| Aunt Babette's Cook Book (1889) | Neapolitan Blanc-mange |
(No. 1.) One quart of rich milk. Heat it all except one cup, in which soak one ounce of gelatine. When the milk is scalding hot, stir in the 260 CREAMS, CUSTAKDS, ETC. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 307. | |
| Aunt Babette's Cook Book (1889) | Neapolitan Blanc-mange |
(No. 2.) Take one quart of milk, heat all of it in a farina kettle, except one cup, in which soak one ounce of gelatine. When the milk is scalding hot stir in the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 308. | |
| Common Sense in the Household (1871) | Neapolitan Blanc-mange. »J« |
Make according to the foregoing receipt, and, after straining, separate into four difterent portions, allowing about a cupful of the mixture for each. CUSTAKDS. ... From Common Sense in the Household, 1871, page 432. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Neapolitan Ice Cream |
Pack orange ice cream and chocolate ice cream in layers of equal depth in a brick mold. in ice (using four parts finely crushed ice to one part rock salt) and let stand two hours. From Catering for Special Occasions, with Menus and Recipes, 1911, page 248. | |
| Dainty Desserts for Dainty People (c. 1910s) | Neapolitan Ice Cream |
J envelope Knox Sparkling Gelatine, I cup cold milk. 1 quart thin cream. 3i cups scalded milk. 3 tabiespoonfuls vanilla. in Make custard of milk, yolks of eggs and ... From Dainty Desserts for Dainty People, c. 1910s, page 25. | |
| The Picayune Creole Cook Book (1901) | Neapolitan Ice Cream > |
Créme Neapolitaine. 1 Pint of Vanilla Cream. 1 Pint of Pistache Ice Cream. 1 Pint of Strawberry or Raspberry Prepare the ice cream according to recipes. (See recipes.) ... From The Picayune Creole Cook Book, 1901, page 325. | |
| Aunt Babette's Cook Book (1889) | Neapolitan Ice-cream. Fruits. Nuts |
Portable Lunches. — Cold corned beef, nicely sliced, bread, butter, pickles, fruit. Carry sugar in an envelope. Cold veal, radishes, sliced and salted, hard - boiled ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 556. | |
| Aunt Babette's Cook Book (1889) | Neapolitan Jelly |
Take equal quantities of fully ripe strawberries, raspberries, currants and red cherries. The cherries must be stoned, taking care to preserve the juice and add to rest ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 466. | |
| Common Sense in the Household (1871) | Neapolitan Pudding,— ( Very fine.) »J« |
1 large cup fine bread-crumbs soaked in milk. 1 lemon—juice and grated rind. •J lb. stale sponge-cake. •^ " macaroons—almond. ^ cup jelly or jam, and one small tumbler ... From Common Sense in the Household, 1871, page 403. | |
| The Picayune Creole Cook Book (1901) | Nectarine Ice Cream |
Créme Glacée aur Nectarines. 1 Quart of Cream or Milk. 1 Quart of Nectarines or 1 Pint Can. Peel the nectarines, stone and mash well, with half of the sugar. Let'them ... From The Picayune Creole Cook Book, 1901, page 325. | |
| Aunt Babette's Cook Book (1889) | Nesseleode Ice-ceeam |
Boil one pound of chestnuts and peel and grate them, or mash to a smooth paste with a pint of milk. Beat the yelks of twelve eggs and one pound and a half of powdered ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 430. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Nesselrode Pudding |
One pint of shelled almonds, one pint and a half of shelled chestnuts, one pint of cream, a pint can of pineapple, the yolks of ten eggs, half a pound of French candied ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 303. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Nesselrode Pudding |
i pint of chestnuts i pint of almonds i pint of sugar i pineapple or one pint of i pound of French cancanned died fruit (mixed) From Mrs. Rorer's Philadelphia Cook Book, 1886, page 424. | |
| The Boston Cooking-School Cook Book (1896) | Nesselrode Pudding |
1)^ cups sugar 1 pint thin cream Yolks 5 eggs )^ cup pineapple syrup 1)4, cups prepared French chestnuts Make custard of first four ingredients, strain, cool, add cream, ... From The Boston Cooking-School Cook Book, 1896, page 525. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Nesselrode Pudding |
To Golden Parfait add one cup boiled chestnuts, mashed, one cup candied fruit soaked in wine, one cup chopped Flavor with one teaspoon vanilla, one tablespoon sherry. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 328. | |
| Dainty Desserts for Dainty People (c. 1910s) | Nesselrode Pudding |
1 cup prepared French chestnuts, broken in pieces. 1 cup pineapple syrup. Yolks of four eggs. 1 cup candied fruits, cut in pieces and soaked in wine to cover. J ... From Dainty Desserts for Dainty People, c. 1910s, page 29. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | New Bedford Pudding |
Take four table-spoonsful of flour and four of Indian meal, four eggs, one quart of boiling milk, a little salt, and a cup of molasses; stir the other ingredients into ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 111. | |
| Larkin Housewives' Cook Book (1915) | New Idea Ice-Cream |
Moisten the cpntents of one package Larkin Prepared Pudding in three-fourths cup cold milk. Scald the remainder of a quart of milk; into it stir the moistened powder. ... From Larkin Housewives' Cook Book, 1915, page 97. | |
| Aunt Babette's Cook Book (1889) | New York Ice-cream |
Take one quart of rich, sweet cream and heat it slowly in a farina kettle, in which you have put a vanilla bean (if you haven't the vanilla bean flavor with extract when ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 421. | |
| Common Sense in the Household (1871) | Newakk Pudding |
1 cup fine bread-crumbs soaked in a pint of the milk. 2 tablespoonfuls rice-flour. ^ lb. raisins seeded, cut in two, and dredged with flour. Vanilla or bitter almond ... From Common Sense in the Household, 1871, page 405. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Newport Pudding |
Pare and core six medium-sized apples; steam until tender. While they are steaming, boil a half-cup of sugar, a quartercup of water, and the juice of one orange together ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 417. | |
| La Cuisine Creole (1885) | Nice Boiled Custard |
To every quart of milk, allow six eggs and a cup of white sugar. Set the milk to boil; beat the whites of the eggs with a half cup of sugar, and drop into the boiling ... From La Cuisine Creole, 1885, page 178. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Nonpareil Plum Pudding |
Half a pound of raisins stoned and chopped, half a pound of currants well cleaned and dried, of a pound each of candied orange and lemon peel sliced thin, half a grated ... From Mrs. Porter's New Southern Cookery Book, 1871, page 345. | |
| Aunt Babette's Cook Book (1889) | Noodle Pudding |
Sift about one pint of flour into a bowl, make a cavity in the center of the flour, break four eggs into it, and add a pinch of salt and two tablespoonfuls of water. Now ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 270. | |
| The Boston Cooking-School Cook Book (1896) | Norwegian Prune Pudding |
% lb. prunes = 22 prunes 1 inch piece stick cinnamon 2 cups cold water \y^ cups boiling water 1 cup sugar 3^ cup corn-starch 1 tablespoon lemon juice Pick over and wash ... From The Boston Cooking-School Cook Book, 1896, page 484. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Norwegian Prune Pudding |
One pound of prunes, one quart of water, two cups of sugar, five tablespoons of cornstarch, a small piece of stick cin¬ namon. Soak the prunes in cold water \ • • P ‘ *■ ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 110. | |
| Mrs. Beeton's Book of Household Management (1861) | Note. — Also see Moka Custard for Filling Eclairs |
2096.— COFFEE MOULD. Ingredients. — i pint of milk, i dessertspoonful of coffee essence, i£ ozs. of castor sugar, \ an oz. of leaf gelatine. Method. — Boil the milk, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Nottingham Pudding |
Peel six good apples; take out the cores with the point of a small knife, but be sure to leave the apples whole; fill up where the core was taken from with sugar and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 350. | |
| The Boston Cooking-School Cook Book (1896) | Nougat Ice Cream |
3 cups milk Whites 5 eggs 1 cup sugar ^ cup, each, pistachio, filbert, EngYolks 5 eggs lish walnut, and almond meats 1 teaspoon salt 1 teaspoon almond extract V4. cups ... From The Boston Cooking-School Cook Book, 1896, page 525. | |
| The Picayune Creole Cook Book (1901) | Nougat Ice Cream |
Créme Glacée au Nougat. 1 Pint of Nougat. 3 Drops of Essence of Peach Kernels. Make some Nougat (see recipe), using about a pint. Bruise and mash LS it, and blend with ... From The Picayune Creole Cook Book, 1901, page 325. | |
| Foods That Will Win the War and How to Cook Them (1918) | Nut and Fruit Pudding |
1 cup stale breadcrumbs 2 cups sealded milk 4 cup E cooupe nuts $ cup chopped figs, dates or raisins Pour sealded milk over breadcrumbs. Beat eggs. Add other ... From Foods That Will Win the War and How to Cook Them, 1918, page 111. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Nutmeg Pudding |
Pound two fine large or three small nutmegs; melt three pounds of butter, and stir into it half a pound of loaf sugar, a little wine, the yolks of five eggs well beaten ... From Mrs. Porter's New Southern Cookery Book, 1871, page 327. | |
| The Creole Cookery Book (1885) | Nutmeg Pudding |
Three-fourths lb. of butter, 1 lb. of sugar, the yolks of 10 eggs and the whites of 5,2 nutmegs; bake either with or without paste. From The Creole Cookery Book, 1885, page 203. | |
| Foods That Will Win the War and How to Cook Them (1918) | Oatmeal and Peanut Pudding |
2 cups cooked oatmeal 4 cup raisins 1 cup sliced apple 1 cup peanuts Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish. From Foods That Will Win the War and How to Cook Them, 1918, page 71. | |
| The Southern Cookbook (1912) | Oatmeal Pudding |
Pour a quart of boiling milk over a pint oatmeal; let it soak all night. Next day beat two eggs, and mix a little salt: butter a basin that will just hold it it tight ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 48. | |
| The Virginia House-Wife (1824) | Observations on Ice Cream |
It is the practice with some indolent cooks, to set the freezer, containing the cream, in a tub with ice and salt, and put it in the ice-house; it will certainly freeze ... From The Virginia House-Wife, 1824, page 194. | |
| Presbyterian Cook Book (1873) | Oeaxge Ice |
Juice of six oranges, and grated rind of three; juice of two lemons; one pint of sugar dissolved in one pint of cold water. Mix, and freeze same as lemon ice. From Presbyterian Cook Book, 1873, page 96. | |
| The Cook's Own Book (1832) | Of) Jelly |
Having washed and well dried two ounces of angelica-roots; cut them in pieces and throw them into boiling sirup, (three-quarters of a pound of sugar,) with an ounce of ... From The Cook's Own Book, 1832, page 302. | |
| Presbyterian Cook Book (1873) | Okange Ice |
One and one half pints of water; one pint of sugar; juice of oranges, and two lemons of four eggs, beaten very light; rub some of the sugar on the orange, to extract the From Presbyterian Cook Book, 1873, page 97. | |
| Presbyterian Cook Book (1873) | Okange Pudding |
Grate the rind, and squeeze the juice of two large oranges; to a cream, one of butter with one of powdered; add a wine glass of mixed rum and brandy; beat very lightly, ... From Presbyterian Cook Book, 1873, page 82. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Old English Plum Pudding |
To make what is termed a pound pudding, take of raisins well stoned, currants thoroughly washed, one pound each; chop one pound of suet very fine and mix with them; add ... From Mrs. Porter's New Southern Cookery Book, 1871, page 347. | |
| Larkin Housewives' Cook Book (1915) | Old English Plum Pudding |
Put into a mixing bowl one cup suet chopped fine, grate one raw carrot and one potato, add one cup sugar, three-fourths cup molasses, three eggs, one teaspoon salt, two ... From Larkin Housewives' Cook Book, 1915, page 89. | |
| Home Candy Making (1889) | Old-fashioned Cream Candy |
i tablespoonful gum arabic water i pound granulated sugar j4 teaspoon ful cream of tartar i cup water Put all the ingredients a granite saucepan, and stew the the is ... From Home Candy Making, 1889, page 68. | |
| The Woman Suffrage Cook Book (1886) | Old-Time Baked Indian Pudding |
Three pints of sweet milk, two large iron spoonfuls of yellow cornmeal, one small egg, one iron spoonful of molas ses, three-fourths cup of sugar, heaped teaspoonful of ... From The Woman Suffrage Cook Book, 1886, page 75. | |
| Buckeye Cookery and Practical Housekeeping (1877) | One-two-three-four Pudding |
One cup butter, two of sugar, three of flour, four eggs (beaten separately), one cup sweet milk, and two tea-spoons baking-powder; flavor with nutmeg and bake in pudding ... From Buckeye Cookery and Practical Housekeeping, 1877, page 207. | |
| Manual for Army Cooks (1896) | Or Field Pudding |
Cut up fine about two quarts of bacon, or salt fat pork, or suet in small dice-shaped pieces. To six quarts of flour add six spoonfuls of baking powder, two quarts of ... From Manual for Army Cooks, 1896, page 273. | |
| Buckeye Cookery and Practical Housekeeping (1877) | OrancE Ice |
Boil three-quarters of a pound of sugar in one quart of water; when cool add the juice of six oranges; steep the rinds in a little water, strain, and flavor to taste ... From Buckeye Cookery and Practical Housekeeping, 1877, page 157. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Orange Bavarian Cream |
A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 292. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Orange Charlotte |
Juice of 1 lemon. 1 cup orange juice and pulp. 3 eggs (whites). ¥% box gelatine. ¥ cup cold water. 14 cup boiling water. 1 cup sugar. we Line a mould or bowl with lady ... From Mrs. Lincoln's Boston Cook Book, 1884, page 374. | |
| The White House Cook Book (1887) | Orange Charlotte |
FOB two molds of medium size, soak half a box of gelatine in half a cupful of water for two hours. Add one and a half cupfuls of boiling water and strain. Then add two ... From The White House Cook Book, 1887, page 396. | |
| The White House Cook Book (1887) | Orange Charlotte |
ONE-THIRD of a box of gelatine, one-third of a cupful of cold water, one-third of a cupful of boiling water and one cup of sugar, the juice of one lemon and one cupful ... From The White House Cook Book, 1887, page 399. | |
| The Boston Cooking-School Cook Book (1896) | Orange Charlotte |
"% box gelatine or 1 cup sugar \y^ tablespoons granulated 3 tablespoons lemon juice gelatine 1 cup orange juice and pulp 1^ cup cold water Whites 3 eggs y^ cup boiling ... From The Boston Cooking-School Cook Book, 1896, page 499. | |
| Dainty Desserts for Dainty People (c. 1910s) | Orange Charlotte |
1 cup orange juice and pulp. Lady fingers. five minutes and dissolve in boiling water. Add sugar, and when dissolved add lemon juice. Strain, cool slightly and add ... From Dainty Desserts for Dainty People, c. 1910s, page 20. | |
| La Cuisine Creole (1885) | Orange Cream |
Squeeze the juice of four oranges, and put it with the peel of one into a sauce-pan; add to this a pint of wa¬ ter, half a pound of sugar, and the beaten whites of five ... From La Cuisine Creole, 1885, page 187. | |
| The Creole Cookery Book (1885) | Orange Cream |
Take the juice of 4 oranges, and the rinds of 2, grated, the yolks of 8 eggs; mix it well together and stir it over a chafing dish of coals; add }a pint of cream, and ... From The Creole Cookery Book, 1885, page 176. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Orange Cream |
Yolks of five eggs the gelatine with cold water, and let it soak for a Whip the cream. as soon as it boils, dissolve the gelatine in it. Beat the yolks and gelatine into ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 433. | |
| The White House Cook Book (1887) | Orange Cream |
WHIP a pint of cream so long that there will be but one-half the quantity left when skimmed off. Soak in half a cupful of cold water a half package of gelatine and then ... From The White House Cook Book, 1887, page 388. | |
| Dainty Desserts for Dainty People (c. 1910s) | Orange Cream Sherbet |
1| cups orange juice. Grated rind of two oranges. 1 cup lemon juice. in Dissolve gelatine and sugar in boiling add rind, lemon juice and orange into ice cream freezer ... From Dainty Desserts for Dainty People, c. 1910s, page 27. | |
| The Cook's Own Book (1832) | Orange Cream, Froth F.d |
a pint of cream tery sweet, put the fire, let it just boil, put die juice of a larye orange into a small deep glass, hating previoiisK stvj>vd a bit of orange-peel |i>r; ... From The Cook's Own Book, 1832, page 172. | |
| The Cook's Own Book (1832) | Orange Custard |
Having toiled the rind of a Seville orange very tender, beat it in a mortar to a fine paste; put to it die juice of a Seville orange, a spoonfid of die best brandy, four ... From The Cook's Own Book, 1832, page 172. | |
| Aunt Babette's Cook Book (1889) | Orange Custard |
Juice of ten oranges, one teacupful and a half of sugar, yelks of ten eggs, and one pint of cream. Put the juice and sugar on to boil in a farina kettle, and when ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 306. | |
| The Boston Cooking-School Cook Book (1896) | Orange Custard |
Arrange slices of sweet oranges in glass dish, pour over them Boiled Custard; chill, and cover with Meringue I. Apple Meringue ^- Use Meringue I and pile lightly on ... From The Boston Cooking-School Cook Book, 1896, page 481. | |
| The White House Cook Book (1887) | Orange Float |
To MAKE orange float, take one quart of water, the juice and pulp of two lemons, one coffeecupful of sugar. When boiling hot, add four tablespoonfuls of cornstarch. Let ... From The White House Cook Book, 1887, page 403. | |
| The Picayune Creole Cook Book (1901) | Orange Flower Ice Cream |
Créme Glacfe @ la Fleur d@’Orange. 1 Quart of Cream. % Pound _ of Sugar. 1 Ounce of Candied Orange Flowers. Bruise the orange flowers, and mix and stir them with the ... From The Picayune Creole Cook Book, 1901, page 326. | |
| The Cook's Own Book (1832) | Orange Fool |
six oranges, six eggs well beaten, a pint of cream, a quarter of,i pound of siupir, a littkcinnamon and nutmeg. Mix all well together;.-tii it OUT a slow fire till ... From The Cook's Own Book, 1832, page 173. | |
| The Southern Cookbook (1912) | Orange Fool |
Mix the juice of Seville oranges, three eggs well beaten, a pint of cream, a little nutmeg and cinnamon, and sweeten to your Set the whole a slow fire, and it becomes as ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 70. | |
| Aunt Sammy's Radio Recipes (1927) | Orange Gelatin |
1 envelope, or 1 ounce, gelatin. 2 teaspoons lemon juice. 234 cups strained orange juice. | % cup sugar or less. Put the gelatin into ]/2 cup of cold water to soften for ... From Aunt Sammy's Radio Recipes, 1927, page 57. | |
| Gulf City Cook Book (1878) | Orange Ice |
One dozen oranges, juice of two lemons, two quarts of water, and sugar to the taste. Rind of four oranges grated on sugar. From Gulf City Cook Book, 1878, page 191. | |
| Housekeeping in Old Virginia (1879) | Orange Ice |
One dozen oranges, juice of two lemons, two quarts water; sugar to the taste. E/ind of four oranges grated on sugar. Freeze as u-sual. — Mrs. G-. D. Xi. From Housekeeping in Old Virginia, 1879, page 448. | |
| Housekeeping in Old Virginia (1879) | Orange Ice |
Juice of nine oranges, juice of one lemon, one and one-quarter pounds powdered sugar, two quarts water. To be frozen. — Mrs. I. 11. From Housekeeping in Old Virginia, 1879, page 448. | |
| Aunt Babette's Cook Book (1889) | Orange Ice |
Take six oranges; grate the peel of three and squeeze out the juice of all the oranges. Add the grated peel to the juice, also the juice of two lemons, one pint of water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 425. | |
| Modern American Drinks (1895) | Orange Ice |
Three pints of water, one pound of sugar, five or six sweet oranges, according to size, the juice of one lemon. Make a hot, thick syrup of sugar and very From Modern American Drinks, 1895, page 116. | |
| The Boston Cooking-School Cook Book (1896) | Orange Ice |
4 cups water ^ cup lemon juice 2 cups sugar Grated rind of two 2 cups orange juice oranges Make syrup as for Lemon Ice; add fruit juice and grated rind; cool, strain, and freeze. From The Boston Cooking-School Cook Book, 1896, page 505. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Orange Ice |
]/^ cup lemon juice Grated rind of two oranges 2 cups orange juice Mix ingredients, cover, and let stand one hour. Strain and freeze, using three parts finely crushed ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 249. | |
| Fifty-Two Sunday Dinners (1913) | Orange Ice |
4 cups water. 2 cups orange juice. 21 cups sugar. ¥ cup lemon juice. Rind of two oranges. Process: Pare the rind as thinly as possible from two oranges; add to water and ... From Fifty-Two Sunday Dinners, 1913, page 46. | |
| The Italian Cook Book (1919) | Orange Ice |
(Gelato di aranci) Four big oranges. -One lemon. One pint of water. Ib. Squeeze the oranges and the lemon and strain the juice. Boil the sugar in the water for ten ... From The Italian Cook Book: The Art of Eating Well, 1919, page 158. | |
| Housekeeping in Old Virginia (1879) | Orange Ice Cream |
Four oranges, one gallon cream. Rub four or five lumps of sugar on the orange peel, squeeze the juice out, put the lumps of sugar in it and pour into the cream. Sweeten ... From Housekeeping in Old Virginia, 1879, page 441. | |
| The Boston Cooking-School Cook Book (1896) | Orange Ice Cream |
1 cup heavy cream 2 cups orange juice 1 cup thin cream Sugar Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned strawberries or fresh ... From The Boston Cooking-School Cook Book, 1896, page 517. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Orange Ice Cream |
Add one cup orange and one half cup orange pulp to Philadelphia Ice Cream. Flavor with one teaspoon vanilla and one tablespoon lemon juice. From Lowney's Cook Book, Illustrated in Colors, 1907, page 325. | |
| The Dixie Cook-Book (1883) | Orange Ice. \ |
Boil three-quarters of a pound of sugar in one quart of water; when cool add the juice of six oranges; steep the rinds in a little water, strain, and flavor to taste ... From The Dixie Cook-Book, 1883, page 183. | |
| The Jewish Manual (1846) | Orange Jelly |
This can be made with calf’s feet or without. One quart of water will require one ounce of isinglass, simmer the isinglass in the water, and add the peel of one lemon ... From The Jewish Manual, 1846, page 175. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Orange JELLY |
Two quarts water, four ounces gelatine, nine oranges and three lemons, a pound sugar, whites of three eggs; soak gelatine in a pint of water, boil the three pints water ... From Buckeye Cookery and Practical Housekeeping, 1877, page 162. | |
| Housekeeping in Old Virginia (1879) | Orange Jelly |
Grate the rinds of two Seville and two China oranges, and two lemons. Squeeze the juice of six oranges and three lemons. Add one and a quarter pounds of loaf sugar and ... From Housekeeping in Old Virginia, 1879, page 464. | |
| The Dixie Cook-Book (1883) | Orange Jelly |
Two quarts water, four ounces gelatine, nine oranges and three lemons, a pound sugar, whites of three eggs; soak gelatine in a pint of water, boil the three pints water ... From The Dixie Cook-Book, 1883, page 189. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Orange Jelly |
4 box gelatine. Juice of 1 lemon. 46 cup cold water. 1 cup sugar. 1 cup boiling water. 1 pint orange juice. Soak the gelatine in cold water until soft. Add the boiling ... From Mrs. Lincoln's Boston Cook Book, 1884, page 376. | |
| The Creole Cookery Book (1885) | Orange Jelly |
The juice of 8 oranges and 6 lemons; grate the peel of 4 the fruit and steep it in a pint of cold water; when the flavor is extracted, mix the water with the juice; add ... From The Creole Cookery Book, 1885, page 223. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Orange Jelly |
Make the same as Lemon Jelly, using one pint of boiling water and one pint of orange juice. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 481. | |
| The White House Cook Book (1887) | Orange Jelly |
ORANGE jelly is a great delicacy and not expensive. To make a large dish, get six oranges, two lemons, a two-ounce package of gelatine. Put the gelatine to soak in a ... From The White House Cook Book, 1887, page 410. | |
| Boston School Kitchen Text-Book (1887) | Orange Jelly |
Yz box gelatine.i Juice 1 lemon. ^ c. cold water. e. boiling water. 1 pt. orange juice. Soak the gelatine in cold water until Add the boiling water, the lemon juice, ... From Boston School Kitchen Text-Book, 1887, page 268. | |
| The Boston Cooking-School Cook Book (1896) | Orange Jelly |
% box gelatine or \% cups boiling water 2 tablespoons granulated 1 cup sugar gelatine \% cups orange juice % cup cold water 3 tablespoons lemon juice, Make same as Lemon ... From The Boston Cooking-School Cook Book, 1896, page 486. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Orange Jelly |
l/2. box gelatine or \]4. cups boiling water 2 tablespoons granulated gelatine 1^ cups orange jui< e yi cup cold water 3 tablespoons lemon juice Soak gelatine in cold ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 125. | |
| Chinese-Japanese Cook Book (1914) | Orange Jelly Candy |
One half pound of Kanton (seaweed jelly); three quarters pound of fine white sugar; three tablespoonfuls of kudzu starch; two oranges. Wash half a pound of dry seaweed ... From Chinese-Japanese Cook Book, 1914, page 117. | |
| Boston School Kitchen Text-Book (1887) | Orange Jelly, and Fruit Ice-Cream |
22G -232 Cooking is the preparation of food, by the aid of heat, to nourish the human body. We our to make it taste better, and that it may be more easily digested and ... From Boston School Kitchen Text-Book, 1887, page 35. | |
| Common Sense in the Household (1871) | Orange Marmalade Pudding |
1 cup fine bread-crumbs, ^ " " milk or cream. 2 teaspoonfuls butter. 1 cup orange or other sweet marmalade. Rub the butter and sugar together; add the yolks well beaten, ... From Common Sense in the Household, 1871, page 402. | |
| Mrs. Owen's Illinois Cook Book (1871) | Orange Marmalade Pudding |
' Quarter of a pound marmalade, chopped fine, Two ounces of butter, melted or creamed, Two ounces white sugar, sifted, Two eggs, well-beaten and strained, One pint of ... From Mrs. Owen's Illinois Cook Book, 1871, page 277. | |
| The Boston Cooking-School Cook Book (1896) | Orange Pekoe Ice Cream |
2 cups milk Yolks 4 eggs 3 tablespoons Orange Pekoe tea 34 teaspoon salt 1^ cups sugar Grated rind 1 orange 1 pint heavy cream Scald milk to which tea had been added, ... From The Boston Cooking-School Cook Book, 1896, page 526. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Orange Pudding |
Mix three ounces of butter, with four table spoonsful of powdered loaf sugar, when stirred to a cream, add a quart of boiling milk, the juice and peel of two large ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 93. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Orange Pudding |
One pint of milk, the juice of six oranges and rind of three, eight eggs, half a cupful of butter, one large cupful of granulated sugar, a quarter of a cupful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 277. | |
| The Creole Cookery Book (1885) | Orange Pudding |
One large orange of a deep color and smooth, thin rind, 1 lime, 3 Ib. of powdered loaf sugar, } 1b. of fresh butter, 8 eggs, 4 glass of mixed wine and brandy, 1 ... From The Creole Cookery Book, 1885, page 199. | |
| The Creole Cookery Book (1885) | Orange Pudding |
Pare the yellow rinds of 2 fine oranges very thin; beat it extremely fine in a marble mortar; add to it 4 lb. of sugar, 4 lb. of Butter, free of salt; beat the yolks of ... From The Creole Cookery Book, 1885, page 201. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Orange Pudding |
% pound of macaroons yz cupful of sugar The rind of one and juice of two oranges. Put the macaroons in the milk, and soak until the eggs and sugar together until light ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 418. | |
| The Picayune Creole Cook Book (1901) | Orange Pudding |
Pouding d’Orange. 2 Large Louisiana Oranges. 1 Stale, Small Sponge Cake. Eggs. Grate the rind of the oranges, and squeeze out the juice after removing the seeds. Grate ... From The Picayune Creole Cook Book, 1901, page 276. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Orange Pudding |
One-half cup of sugar, two table¬ spoons of rolled cracker crumbs, one egg, one small orange (grate the rind of half only), a pint of milk or water. Bake like custard ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 194. | |
| The Southern Cookbook (1912) | Orange Pudding |
Grate the rind of a Seville orange; put to it six ounces of fresh butter, six or eight ounces of lump sugar pounded: beat them all in a marble mortar, and add as you do ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 46. | |
| Mrs. Hale's New Cook Book (1857) | Orange Pudding.—Beat |
yolks and 4 whites of eggs; the yolks, beat 4 ounces of grated loaf sugar; poutKl one ounce and a half of sugar biscuit, and with 2 table-spoonsful of orange marmalade, ... From Mrs. Hale's New Cook Book, 1857, page 335. | |
| The Cook's Own Book (1832) | Orange Sherbet |
a pound and half of sugar in a quart of very pure water; take nine fine oranges and two lemons; wipe them well with a napkin, and having grated the most fragrant rinds, ... From The Cook's Own Book, 1832, page 334. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Orange Sherbet |
1 tablespoonful gelatine. lcup cold water. ~ 3@ cup cold water. 6 oranges, or 4 cup boiling water. 1 pint of juice. Soak the gelatine in the cold water ten minutes. Add ... From Mrs. Lincoln's Boston Cook Book, 1884, page 394. | |
| La Cuisine Creole (1885) | Orange Sherbet |
Squeeze the juice from a dozen oranges; pour boil¬ ing water on the peel, and cover it closely. Boil water and sugar (a pint to a pound) to a syrup; skim it clear; when ... From La Cuisine Creole, 1885, page 241. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Orange Sherbet |
Juice of twelve oranges i pint of sugar 2 tablespoon fuls of gelatine Cover the gelatine water and soak a half-hour; then add the boiling water and sugar, and stir over ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 476. | |
| Aunt Sammy's Radio Recipes (1927) | Orange Sherbet |
J j^ji,^ 1 cup cream/ ^ cup cream] 2 tablespoons lemon juice. Heat one cup of the milk and add the sugar. Stir until the sugar is dissolved. Add the other ingredients. ... From Aunt Sammy's Radio Recipes, 1927, page 64. | |
| Modern American Drinks (1895) | Orange Sherbet No |
Boil three pints of water and one and a half pints fine sugar together for twenty minutes. From Modern American Drinks, 1895, page 121. | |
| Modern American Drinks (1895) | Orange Sherbet No |
Use one pint cold water, one pint strained orange juice, one-half pint fine sugar, one tablespoonful gelatin, and one-quarter of a pint boiling water. Soak the gelatin ... From Modern American Drinks, 1895, page 122. | |
| The White House Cook Book (1887) | Orange Trifle |
TAKE the thin parings from the outside of a dozen oranges and put to steep in a wide-mouthed bottle; cover it with good cognac and let it stand twenty-four hours; skin ... From The White House Cook Book, 1887, page 392. | |
| The Boston Cooking-School Cook Book (1896) | Orange Trifle |
^ box gelatine or 1 cup sugar 2 tablespoons granulated 1 cup orange juice gelatine Grated rind 1 orange y^ cup cold water 1 tablespoon lemon juice 1^ cup boiling water ... From The Boston Cooking-School Cook Book, 1896, page 497. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Orange Water Ice |
Add rind of one orange, one half cup orange juice, two tablespoons lemon juice, to Plain Water Ice. From Lowney's Cook Book, Illustrated in Colors, 1907, page 329. | |
| Rumford Complete Cook Book (1908) | Orange Water Ice |
Grated rind and juice of 2 teaspoons granulated 2 oranges. Juice of 1 large lemon. Boil the water and sugar together for ten minutes,- add the gelatine, which has been ... From Rumford Complete Cook Book, 1908, page 195. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Orange Water-ice |
12 large oranges, i pint of sugar Make the same as Lemon Water-ice, chipping the rinds from three oranges. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 474. | |
| The White House Cook Book (1887) | Orange-water Ice |
ADD a tablespoonful of gelatine to one gill of water; let it stand twenty minutes and add half a pint of boiling water; stir until dissolved and add four ounces of ... From The White House Cook Book, 1887, page 416. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Oranges in Jelly |
Take the smallest sized oranges; boil them in until a straw easily penetrate them; clarify half a pound for each pound of; in halves or quarters, put them the syrup, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 410. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oranges in Jelly |
; Boil the smallest-sized oranges in water until a straw will easily penetrate them, clarify half a pound of sugar for each pound of Ofrnit, cut in halves or quarters, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 141. | |
| The Dixie Cook-Book (1883) | Oranges in Jelly |
Boil the smallest-sized oranges in water until a straw will easily penetrate them, clarify half a pound of sugar for each pound of fruit, cut in halves or quarters, and ... From The Dixie Cook-Book, 1883, page 167. | |
| Aunt Babette's Cook Book (1889) | Orangk Pudding |
Line the bottom of a pudding dish with lady fingers; slice over them five oranges (extract the seeds), pour over them a cup of sugar, and pour over all a custard made of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 279. | |
| Housekeeping in Old Virginia (1879) | Original Pudding |
Crumb up four rolls. Pour over them a quart of fresh milk at the breakfast table. A half hour before dinner, beat up separately the yolks and whites of six eggs. After ... From Housekeeping in Old Virginia, 1879, page 400. | |
| The Cook's Own Book (1832) | Ox Feet Jelly |
hot water over the top of the stock, pour it off, and wi|>e it dry with a; quart of it into a saucepan with the whites of five or six eggs, the juice of five lemons made ... From The Cook's Own Book, 1832, page 174. | |
| The International Cook Book (1906) | Paradise Ice Cream |
SUNDAY, FIRST WEEK OF SEPTEMBER 727 2406. CONSOMME^ RENAISSANCE Prepare a consomme* (No. 52), strain it into another saucepan and keep simmering. Prepare half the ... From The International Cook Book, 1906, page 744. | |
| Three Jell-O Booklets (1910s-1920s) | Paradise Pudding |
Take one-quarter pound blanched almonds, one dozen marshmalThe price of Jell-0 is lows, one dozen maraschino cherries, one-half dozen macaroons. Cut them fine and stand ... From Three Jell-O Booklets, 1910s-1920s, page 7. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Parisian Charlotte |
i cup of grated cocoanut ^ pound of stale lady fingers j^ pound of macaroons gelatine with cold water and let it soak a half- From Mrs. Rorer's Philadelphia Cook Book, 1886, page 429. | |
| La Cuisine Creole (1885) | Parisian Pudding |
Lay slices of sponge cake at the bottom of a glass dish, spread over them a layer of preserve (red or black currant is very good for the purpose), place over that more ... From La Cuisine Creole, 1885, page 208. | |
| The National Cookery Book (1876) | Parsonage Pudding |
One cupful of suet, chopped fine, one cupful of raisins, stoned, one of milk, one of molasses, two of flour, one teaspoonful of saleratus, and spice to taste. Boil or ... From The National Cookery Book, 1876, page 225. | |
| The Appledore Cook Book (1872) | Pavilion Pudding |
Lay in a mould alternate layers of fruit and silver cake. (Cut the slices about two inches thick.) Ma^e a custard with six eggs, one quart of milk, and one teaspoonful of From The Appledore Cook Book, 1872, page 152. | |
| The Picayune Creole Cook Book (1901) | Peach Batter Pudding |
Pouding de Péches. 1 Pint of Milk. 2 Cups of Flour. 3 Eggs. 8 Peaches. 2 Tablespoonfuls of Baking Powder. Beat the yolks and whites of the eggs till very light, and mix, ... From The Picayune Creole Cook Book, 1901, page 276. | |
| Aunt Sammy's Radio Recipes (1927) | Peach Bavarian Cream |
1 quart sliced peaches. 2 tablespoons gelatin. 3^ cup cold water. 1 pint whipping cream. Soak the gelatiii in cold water. Masli the peaches with the sugar and rub them ... From Aunt Sammy's Radio Recipes, 1927, page 57. | |
| Dainty Desserts for Dainty People (c. 1910s) | Peach Cabinet Pudding |
1 can peaches. i cup powdered sugar. 2 tablespoonfuls sherry wine. 1 tablespoonful brandy. i teaspoonful Drain peaches, cut in quarters, sprinkle with powdered sugar and ... From Dainty Desserts for Dainty People, c. 1910s, page 23. | |
| Fifty-Two Sunday Dinners (1913) | Peach Cottage Pudding |
4 cup Cottolene. 2 cups pastry flour. 1 cup sugar. 4 teaspoons baking powder. 1 egg. V4 teaspoon salt ¥ cup milk. Y{ teaspoon almond extract. Fresh peaches sliced. ... From Fifty-Two Sunday Dinners, 1913, page 119. | |
| The Virginia House-Wife (1824) | Peach Cream |
Get fine soft peaches, perfectly ripe, pec! them, take out the stones, and put them ina China bowl; sprinkle some sugar on and chop them very small, with a silver spoon; ... From The Virginia House-Wife, 1824, page 192. | |
| Housekeeping in Old Virginia (1879) | Peach Cream |
Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them very sweet, and mash to a fine jam. To each quart of peaches, add one pint of cream and one pint ... From Housekeeping in Old Virginia, 1879, page 441. | |
| Housekeeping in Old Virginia (1879) | Peach Cream |
To two quarts of rich, sweet cream, add two teacups of sugar. Whip to a stiff froth with a patent egg-whip, one with a wheel, 434 PINEAPPLE ICE CEEAM — ^VANILLA ICE ... From Housekeeping in Old Virginia, 1879, page 441. | |
| Rumford Complete Cook Book (1908) | Peach Cream |
1 quart peaches. 1 cup whipped cream. 1 tablespoon granulated X cup cold water. Cook the peaches till tender with the water and sugar, then pass them through a From Rumford Complete Cook Book, 1908, page 120. | |
| Aunt Babette's Cook Book (1889) | Peach Custard |
TAKE a can, or oue quart of peaches, pare and stone them. Blanch also a few of the kernels, stew all in half a cupful of wine and add sugar to taste. Beat up the yelks ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 304. | |
| The Creole Cookery Book (1885) | Peach Ice |
Pare and cut finely $ peck of very ripe peaches; stir-in well 2 lbs. of the best white sugar, let it stand for 2 or3 hours; then stir them well together, and put into a ... From The Creole Cookery Book, 1885, page 172. | |
| The Picayune Creole Cook Book (1901) | Peach Ice Cream |
Créme Glacée aur Péches. 8 Ripe Peaches or 1 Can. Put the milk to boil, and when hot take from the fire, and add the yolks of the eggs, which have been beaten to a thick ... From The Picayune Creole Cook Book, 1901, page 326. | |
| The International Cook Book (1906) | Peach Ice Cream |
Macaroons aux Pistache 1042. POTAGE AU CALVES' FEET Wash in cold water two fresh calves' feet, then place in a stock pot, with a pound knuckle of veal, a beef marrowbone ... From The International Cook Book, 1906, page 320. | |
| Rumford Complete Cook Book (1908) | Peach Ice Cream |
2 cups peach pulp. 1 cup heavy cream. y3 teaspoon almond extract. IK cups sugar. Scald the milk and cream, add the sugar and allow the to cool; put in the flavoring and ... From Rumford Complete Cook Book, 1908, page 193. | |
| Aunt Sammy's Radio Recipes (1927) | Peach Ice Cream |
2 cups single cream. 3 cups soft, sliced peaches. Y% teaspoon salt. to tablespoon lemon depending on the acidity of the peaches. Cover the sliced peaches with the sugar, ... From Aunt Sammy's Radio Recipes, 1927, page 64. | |
| Aunt Babette's Cook Book (1889) | Peach Ice-cream |
Pare and grate a quart of fine-flavored yellow peaches and mix with a pound of pulverized sugar. Stir gradually into this mixture three pints of rich cream and freeze. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Peach Jelly |
Wipe the wool off your peaches, be free-stones, and not too ripe) and cut them in quarters. Crack the stones, and break the kernels Put the peaches and the kernels a ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 95. | |
| The Creole Cookery Book (1885) | Peach Jelly |
Wipe your peaches perfectly dry, after washing them, (they should be free-stones and perfectly ripe); cut them in quarters; crack the stones and break the kernels small; ... From The Creole Cookery Book, 1885, page 216. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Peach Jelly |
Pare, stone, and slice the peaches, put them jar, and to each half-peck of peaches, allow one cup of Crack a dozen of the kernels and throw them in the the jar in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 487. | |
| The White House Cook Book (1887) | Peach Jelly |
PARE the peaches, take out the stones, then slice them; add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them ... From The White House Cook Book, 1887, page 474. | |
| Aunt Babette's Cook Book (1889) | Peach Jelly |
Pare the peaches; cut them up in small slices, and crack one-fourth of the kernels, and put all iu the jar with the peaches. Heat in a dish-pan of boiling water, but do ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 463. | |
| The Picayune Creole Cook Book (1901) | Peach Jelly |
Gelée de Péchea. 1 Pound of Sugar to Every Pint of Fruit Juice, Choose peaches that are just ripe, and no more. Pare, cut in two, and take out the stones. Boil them in ... From The Picayune Creole Cook Book, 1901, page 343. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Peach Manioca Pudding |
Into two cups of milk stir four table¬ spoons of manioca, and let the mixture come to a boil. Then add two beaten eggs, two tablespoons of sugar, two addi¬ tional cups ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 170. | |
| The Dixie Cook-Book (1883) | Peach Meringue |
Put on to boil a quart of milk, omitting half a cup with which to moisten two tablespoons of corn starch; when the milk boils, add the moistened corn starch; stir ... From The Dixie Cook-Book, 1883, page 169. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Peach Meringue |
Pare and stew one dozen peaches, and press through a colander to remove the stones. Line two deep pie sweeten the to; the dishes even full, and bake in a quick oven ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 397. | |
| The White House Cook Book (1887) | Peach Meringue |
PAEE and quarter (removing stones) a quart of sound, ripe peaches; place them all in a dish that it will not injure to set in the oven and yet be suitable to place on ... From The White House Cook Book, 1887, page 390. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Peach Meringue Pudding |
Three dozen ripe one and a third of granulated six of powdered one quart of of six Put one cupful of the granulated sugar and one pint of water on to boil. Peel and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 274. | |
| La Cuisine Creole (1885) | Peach or Apple Compote, for Dessert |
Dissolve and boil a pound of loaf sugar in a pint of water; skim it, pare six or eight apples, or a dozen peaches, throw them into the boiling syrup, and cook until ... From La Cuisine Creole, 1885, page 221. | |
| The Creole Cookery Book (1885) | Peach Pudding |
Five eggs, beaten with 2 cupfuls of sugar, well mixed together, a dinner plate full of peaches, peeled and cut up fine; add the peaches to the sugar and eggs, with 3 or ... From The Creole Cookery Book, 1885, page 202. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Peach Pudding |
6 large peaches i pint of flour Butter the size of an egg i large teaspoonful of baking-powder Rub the butter into the flour, then add the salt and bakingthe peaches, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 409. | |
| Aunt Babette's Cook Book (1889) | Peach Pudding |
LINE the bottom of a pudding dish with stale sponge or cup cake and shave enough peaches to cover thickly (you may use preserves or compote instead). Sprinkle a cupful ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 261. | |
| Aunt Babette's Cook Book (1889) | Peach Pudding |
Pare and cut in halves nice freestone peaches and blanch a few of the kernels. Use about one quart of peaches and stew them in a little wine and sugar. Now, beat the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 261. | |
| The Picayune Creole Cook Book (1901) | Peach Sherbet |
Sorbet auz Péches. 1 Dozen Fine Peaches. Pare and cut the peaches in halves, remove the stones and chop the fruit up very fine, sprinkle with a half pound of sugar, mash ... From The Picayune Creole Cook Book, 1901, page 330. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Peach Sherbet |
One quart of peach juice, two cups of sugar, one quart of water, whites of two eggs, juice of one lemon. Boil water and sugar together, add juice of peaches and lemon, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 156. | |
| Larkin Housewives' Cook Book (1915) | Peach Sherbet |
One quart canned peaches, one quart cream, one and one-half pints water, two cups sugar, whites of three eggs. From Larkin Housewives' Cook Book, 1915, page 99. | |
| The White House Cook Book (1887) | Peach Trifle |
SELECT perfect, fresh peaches, peel and core and cut in quarters; they should be well sugared, arranged in a trifle dish with a few of their own blanched kernels among ... From The White House Cook Book, 1887, page 393. | |
| The White House Cook Book (1887) | Peach-cream Filling |
CUT peaches into thin slices, or chop them and prepare cream iy whipping and sweetening. Put a layer of peaches between the layo1^ of cake and pour cream over each layer ... From The White House Cook Book, 1887, page 316. | |
| Gulf City Cook Book (1878) | Peach-pudding |
Five eggs well beaten, five table-spoonfuls of flour, five of sugar, five of milk, two and a half spoonfuls of butter, wineglass of brandy or wine* one soup-plate of ... From Gulf City Cook Book, 1878, page 179. | |
| Housekeeping in Old Virginia (1879) | Peaches and Cream |
While the first course is being served, peaches should be pared and split, and the stones removed. Lay in a glass bowl and sprinkle liberally with powdered sugar. No ... From Housekeeping in Old Virginia, 1879, page 450. | |
| The White House Cook Book (1887) | Peaches and Cream |
PARE and slice the peaches just before sending to table. Cover the glass dish containing them to exclude the air as much as possible, as they soon change color. Do not ... From The White House Cook Book, 1887, page 405. | |
| La Cuisine Creole (1885) | Peaches and Cream Frozen |
Peel and stone a quart of nice yellow peaches; put them in a bowl, sweeten them well, and chop very fine. If you have sweet cream, put to the fruit a quart of it; if you ... From La Cuisine Creole, 1885, page 188. | |
| The Cook's Own Book (1832) | Peaches, Charlotte of |
tolerably ripe peaches, cut tluan in halves, and scafd them in a light simp; cut each half into three (lengthwise) of equal thickness; pot these into a pan with a ... From The Cook's Own Book, 1832, page 182. | |
| The White House Cook Book (1887) | Pear, Peach ^.nd Apple Pudding |
PARE some nice ripe pears (to weigh about three-fourths of a pound); put them in a saucepan with a few cloves, some lemon or orange peel, and stew about a quarter of an ... From The White House Cook Book, 1887, page 441. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pear, Peach or Apple Pudding |
Paee some pears (to weigh three-fourths of a pound) in a saucepan a few cloves, some or orange peel, and stew about a quarter of an hour in two cupsful of white wine; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 323. | |
| The Jewish Manual (1846) | Pear-syrup or Jelly |
This preparation, although little known in England, forms an important article of economy in many parts of the Continent. The pears are first heated in a saucepan over ... From The Jewish Manual, 1846, page 196. | |
| The Good Housekeeper (1841) | Pease Pudding |
Take a pint of good split peas, and having washed, soak them well in warm water; then tie them in a cloth, put the pudding into a sauce of hot water, and boil it until ... From The Good Housekeeper, 1841, page 110. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pease STewED IN CREAM |
Put two or three pints of young green pease into a sauce-pan of boiling water; when nearly done and tender, drain in a colander quite dry; melt two ounces of butter in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 298. | |
| The Dixie Cook-Book (1883) | Pease Stewed in Cream |
Put two or three pints of young green pease into a sauce-pan oi boiling water; when nearly done and tender, drain in a colander, quite dry; melt two ounces of butter in ... From The Dixie Cook-Book, 1883, page 344. | |
| Housekeeping in Old Virginia (1879) | Penny Pudding |
Beat five eggs very light. Mix with five tablespoonfuls of flour, one large spoonful of butter and one pint of milk. Eat with sauce. — Mrs. A. T. From Housekeeping in Old Virginia, 1879, page 408. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Philadelphia Ice Cream |
4 cups light cream 3 cups heavy cream and one cup 1 tablespoon flavoring Mix the ingredients and freeze without cooking. From Lowney's Cook Book, Illustrated in Colors, 1907, page 319. | |
| Rumford Complete Cook Book (1908) | Philadelphia Ice Cream |
1 quart thin cream. Scald the cream, without actually boiling it; add the and, the Freeze, turning the dasher steadily but not too fast. set, remove the dasher, pack the ... From Rumford Complete Cook Book, 1908, page 193. | |
| Presbyterian Cook Book (1873) | Piccolomini Pudding |
One pint of grated bread crumbs; one quart of sweet milk; the yolks of four eggs; one teacupful of sugar; lump of butter the size of an egg; rind of one lemon. in a and ... From Presbyterian Cook Book, 1873, page 71. | |
| Housekeeping in Old Virginia (1879) | Pice Pudding |
Boil a cup of rice till nearly done, then add a pint of milk. When perfectly done, mash, and, while hot, add half a pound of butter, one pound of sugar, six fresh eggs, ... From Housekeeping in Old Virginia, 1879, page 401. | |
| Housekeeping in Old Virginia (1879) | Pig's Head Pudding |
Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter, pepper, salt, and a little chopped onion. ... From Housekeeping in Old Virginia, 1879, page 231. | |
| The Picayune Creole Cook Book (1901) | Pincappic Ice Cream |
Créme Glacte @ VAnanas, 1 Large, Ripe Pineapple. 1 Quart of Cream or Milk. 6 Eggs. Peel the pineapple, and then grate and pound and mash the pulp with one-half of the ... From The Picayune Creole Cook Book, 1901, page 326. | |
| Modern American Drinks (1895) | Pine Apple Sherbet |
A pint and a half canned, or one large ripe pineapple, a of sugar, a pint of water, one tablespoonful gelatin. Soak the gelatin one hour in cold water. Cut the hearts ... From Modern American Drinks, 1895, page 122. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pine Ice-creams |
Two quarts of new unskimmed milk (or good cream is better), two pounds (or to taste) of loaf sugar, eight eggs, a pinch of salt; dissolve the sugar in the milk; beat the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 379. | |
| Common Sense in the Household (1871) | Pine-apple Ice-cream. ^ |
1 quart of cream. 1 large ripe pine-apple. Slice the pine-apple thin, and scatter the sugar between the let the steep three hours. cut, or chop it up in the syrup, and ... From Common Sense in the Household, 1871, page 449. | |
| Gulf City Cook Book (1878) | Pine-apple Sherbet |
Two cans of pine-apple; cut off the dark spots from the slices; chop very fine, and pour over it two quarts of boiling strain into this the juice; also, the juice of ... From Gulf City Cook Book, 1878, page 191. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pineapple Bavarian Cream |
One of canned pineapple, one tea-cupful ot sugar, one pint of cream, half a package cupful of cold water. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 293. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pineapple Bavarian Cream |
i pint of grated pineapple yz box of gelatine YZ pint of sugar YZ cup of cold water Cover the gelatine with the cold water, and let soak a halfPut the pineapple and in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 431. | |
| The Boston Cooking-School Cook Book (1896) | Pineapple Bavarian Cream |
% box gelatine or 1 can grated pineapple 2 tablespoons granulated % ^^V sugar gelatine 1 tablespoon lemon juice % cup cold water Whip from 3 cups cream Soak gelatine in ... From The Boston Cooking-School Cook Book, 1896, page 500. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pineapple Bavarian Cream |
Soak one-half box or two tablespoons of granulated gelatine in one-half cup ol cold water. Heat one can grated pine¬ apple, add one-half cup sugar, one table¬ spoon ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 108. | |
| The Boston Cooking-School Cook Book (1896) | Pineapple Cream |
2 cups water 1 can grated pineapple 1 cup sugar 2 cups cream Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze to a mush. ... From The Boston Cooking-School Cook Book, 1896, page 510. | |
| Aunt Sammy's Radio Recipes (1927) | Pineapple Custard |
Yfi teaspoon salt. 2 cups pineapple, cut in small pieces. Heat the milk, sugar, and salt in a double boiler. Beat the eggs lightly and pour slowly into them some of the ... From Aunt Sammy's Radio Recipes, 1927, page 60. | |
| Housekeeping in Old Virginia (1879) | Pineapple Ice |
To a two-pound can of pineapples add three quarts water, half a box gelatine (prepared as for jelly), juice of two oranges, ^whites of four eggs. Pemove the black and ... From Housekeeping in Old Virginia, 1879, page 448. | |
| Housekeeping in Old Virginia (1879) | Pineapple Ice |
Dissolve one box gelatine in one gallon water. Beat two pounds pineapple through a colander with a wooden pestle. Add the juice of two lemons and the juice of two ... From Housekeeping in Old Virginia, 1879, page 449. | |
| Aunt Babette's Cook Book (1889) | Pineapple Ice |
Grate one large pineapple and the juice of one lemon to two quarts of water, and one pound of pulverized sugar to each quart of water. Beat the whites of three eggs to a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. | |
| Housekeeping in Old Virginia (1879) | Pineapple Ice Cream |
Whip two quarts rich, sweet cream to a froth, with two teacups powdered white sugar. Use a patent egg-whip with a wheel, if convenient; if not, use the common eggwhip. ... From Housekeeping in Old Virginia, 1879, page 442. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pineapple Ice Cream |
T quart of cream large, ripe pineapple or one pint-can Juice of one lemon Put one of cream in a half the* is dissolved, take from the and stand aside to cool. Pare the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 464. | |
| The Boston Cooking-School Cook Book (1896) | Pineapple Ice Cream |
3 pints cream % ^^P sugar 1 can grated pineapple Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze. From The Boston Cooking-School Cook Book, 1896, page 517. | |
| Aunt Babette's Cook Book (1889) | Pineapple Ice-ckeam |
Pare and grate the pineapple and sprinkle sugar over it. Now freeze three pints of cream with one pound of pulverized sugar. When partly frozen add the pineapple just as ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pineapple Jelly |
A pint-and-a-half can of pineapple, a scant pint of sugar, the white and shell of an egg, a box of gelatine, the juice of a lemon, one quart of boiling water, half a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 313. | |
| Dainty Desserts for Dainty People (c. 1910s) | Pineapple Jelly |
li cups pineapple juice (scalded). Soak gelatine in one cup cold water five minutes. Heat pineapple juice, mixed with remaining water, to boiling point and pour over ... From Dainty Desserts for Dainty People, c. 1910s, page 13. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pineapple Pudding |
Peel the pineapple, taking care to get all the specks out, and grate it; take its weight in sugar, and half its weight in butter, rub these to a cream, and stir them ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 109. | |
| The Appledore Cook Book (1872) | Pineapple Pudding |
Butter a pudding-dish, and line the sides with slices of stale sponge cake. Pare and cut a large pineapple into thin slices; place a layer of it in the bottom of the ... From The Appledore Cook Book, 1872, page 153. | |
| The White House Cook Book (1887) | Pineapple Pudding |
BUTTER a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple, place in the dish first a ... From The White House Cook Book, 1887, page 448. | |
| The Boston Cooking-School Cook Book (1896) | Pineapple Pudding |
2^ cups scalded milk }^ cup sugar ^ cup cold milk i^ teaspoon salt 3^ cup corn -starch % can grated pineapple Follow directions for Rebecca Pudding, and add pineapple ... From The Boston Cooking-School Cook Book, 1896, page 480. | |
| The International Cook Book (1906) | Pineapple Pudding |
Genoise aux Confitures 119. CHICKEN GUMBO, LOUISIANAISE Half a boned fowl, one small carrot, one small white turnip, one small onion, half green pepper, one leek, two ... From The International Cook Book, 1906, page 54. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pineapple Pudding |
pulp from one pineapple Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries. From Lowney's Cook Book, Illustrated in Colors, 1907, page 242. | |
| The Corn Cook Book (1918) | Pineapple Pudding |
^4 cup J^ can finely chopped pineapple V?, cup starch 3 egg whites V.i cup sugar Follow method of making From The Corn Cook Book, 1918, page 40. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pineapple Sherbet |
A pint-and-a-half can of pineapple, or, if fresh fruit is used, one large pineapple; a small pint of sugar, a pint of water, one of the gelatine one or two hours in cold ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 304. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Pineapple Sherbet |
1 can grated, or 1 pint water. 1 pint fresh fruit. 1 tablespoonful gelatine. 1 pint sugar. In using fresh pineapple be careful to remove all the eyes. From Mrs. Lincoln's Boston Cook Book, 1884, page 394. | |
| The White House Cook Book (1887) | Pineapple Sherbet |
GRATE two pineapples and mix with two quarts of water and a pint of sugar; add the juice of two lemons and the beaten whites of foul eggs. Place in a freezer and freeze. From The White House Cook Book, 1887, page 416. | |
| The Boston Cooking-School Cook Book (1896) | Pineapple Sorbet |
2 cups water 1}4 cups orange juice 2 cups sugar 3^ cup lemon juice 1 can grated pineapple or • 1 quart Appollinaris 1 pineapple shredded Prepare and freeze same as ... From The Boston Cooking-School Cook Book, 1896, page 508. | |
| The Creole Cookery Book (1885) | Pineapple Syrup for Ice Cream |
Pare and slice the pineapples, and to each lb. of fruit add 1b. of white sugar; put in the jar first a layer of sugar pulverized, then a layer of pines; then one of ... From The Creole Cookery Book, 1885, page 214. | |
| Modern American Drinks (1895) | Pineapple Water Ice |
Cut a ripe medium-sized pineapple in pieces, put in a jar or small tub and crush then put through a strainer; add to the juice obtained three quarts water and three ... From Modern American Drinks, 1895, page 116. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pineapple Water Ice |
Add two cups pineapple chopped and pressed through a sieve, with two tablespoons lemon juice, to Plain Water Ice. From Lowney's Cook Book, Illustrated in Colors, 1907, page 329. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pineapple Water-ice |
For this use the large, yellow pineapples. 2 large pineapples or i% pounds of sugar one quart-can Pare the pineapples; cut them open and take out the cores, which should ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 475. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pinz-aPPLe Ice-CREAM |
Three pints cream, two large ripe pineapples, two pounds powdered sugar; slice the pineapples thin, scatter the sugar between the slices, cover and let the fruit stand ... From Buckeye Cookery and Practical Housekeeping, 1877, page 156. | |
| The Italian Cook Book (1919) | Pistache Ice Cream |
(Gelato di pistacchi) six ounces. Pistaches, two ounces. Skin the pistaches in warm water and grind them very fine with a tablespoonful of the sugar, then put in a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 159. | |
| Aunt Babette's Cook Book (1889) | Pistache Ice-cream |
Blanch half a pound of pistache liuts and grate with white of an egg. Boil a quart of sweet cream; beat the yelks of eight eggs with three-quarters of a pound of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 428. | |
| Aunt Babette's Cook Book (1889) | Pistachio Cream |
Take out the kernels of half a pound of pistach nuts and pound them in a mortar with a spoonful of brandy. Put them into a farina kettle, with a pint of rich cream, and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 311. | |
| The Boston Cooking-School Cook Book (1896) | Pistachio Fruit Ice Cream i |
3 cups milk 1)^ cups chestnut purde \% cups sugar 1 teaspoon almond extract Yolks 5 eggs 1 tablespoon vanilla % teaspoon salt ^ cup glace fruits 1 pint heavy cream ... From The Boston Cooking-School Cook Book, 1896, page 525. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pistachio Ice Cream |
One pistachio nuts, of blanched almonds, one of cream, one pint of water, one scant of sugar, the of five one of spinach green enough to give a delicate color (about a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 300. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pistachio Ice Cream |
i quart spinach i heaping of i teaspoonful of the extract vanilla-sugar or a teaof almonds spoonful of the extract YZ pound of shelled pistachio nuts Wash the spinach, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 465. | |
| The Boston Cooking-School Cook Book (1896) | Pistachio Ice Cream |
prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one teaspoon almond extract; color with Burnett's Leaf Green. From The Boston Cooking-School Cook Book, 1896, page 519. | |
| The Dixie Cook-Book (1883) | Pium JELLY |
If plums are wild (not cultivated) put in pan and sprinkle with soda and pour hot water over them, let stand a few moments and stir through them; take out and put on ... From The Dixie Cook-Book, 1883, page 190. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Batter Pudding |
One quart of milk, six eggs, nine tablespoonsful of flour, a little salt and one of; bake half an hour or upward. From Mrs. Porter's New Southern Cookery Book, 1871, page 347. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Plain Bavarian Cream |
44 box gelatine. 1% cup sugar. 34 cup cold water. 1 teaspoonful vanilla. 1 pint cream.. Soak the gelatine in cold water till soft. Chill and whip the cream till you have ... From Mrs. Lincoln's Boston Cook Book, 1884, page 381. | |
| Mrs. Owen's Illinois Cook Book (1871) | Plain Boiled Pudding |
Two teacupsful sweet milk, One cupful sour cream, Two well-beaten eggs, A small teaspoonful soda, a batter about as for griddle cakes, One teacupful fruit, raisins or ... From Mrs. Owen's Illinois Cook Book, 1871, page 271. | |
| La Cuisine Creole (1885) | Plain Charlotte Russe |
Boil one ounce of isinglass in a pint of water until reduced one-half. While it is boiling, make a custard of one-half pint of milk, yolks of four eggs, and onefourth of ... From La Cuisine Creole, 1885, page 175. | |
| The Woman Suffrage Cook Book (1886) | Plain Cottage Pudding* |
One pint flour, one cup milk, one egg, two teaspoonfuls cream-tartar, one teaspoonful soda. Bake twenty minutes, or half hour. From The Woman Suffrage Cook Book, 1886, page 72. | |
| The Woman Suffrage Cook Book (1886) | Plain Custard |
Four tablespoonfuls flour, six tablespoonfuls sugar, one pint milk, and one egg; flavor as you choose. Mix the sugar and flour thoroughly, and when the milk is boiling ... From The Woman Suffrage Cook Book, 1886, page 88. | |
| Rumford Complete Cook Book (1908) | Plain Plum Pudding |
yi cup finely-chopped beef >a cup sugar. 1 teaspoon mixed spices. 1 cup seeded raisins. % cup currants. 1 egg. From Rumford Complete Cook Book, 1908, page 116. | |
| La Cuisine Creole (1885) | Plain Plum Pudding for Children |
One pound of flour, one pound of bread crumbs, three quarters of a pound of stoned raisins, three quar¬ ters of a pound of currants, three quarters of a pound of suet, ... From La Cuisine Creole, 1885, page 205. | |
| La Cuisine Creole (1885) | Plain Tapioca Cream |
Boil the pearl tapioca as you do rice; when cool sweeten it to the taste, and grate nutmeg over it. Pour rich cream over it and serve. From La Cuisine Creole, 1885, page 214. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Plain Water Ice |
Boil sugar and water; beat until cold. Add egg whites beaten until stiff and flavoring. FROZEN niSHm From Lowney's Cook Book, Illustrated in Colors, 1907, page 328. | |
| The Appledore Cook Book (1872) | Plain Whortleberry Pudding |
• One pint of flour, one egg, half a pint of sweet milk, one teaspoonful of crepm tartar, half of saleratus, and a quart of berries. Beat the egg to a froth and mix with ... From The Appledore Cook Book, 1872, page 106. | |
| The Good Housekeeper (1841) | Plaln Apple Pudding |
é Make a batter with two eggs, a pint of milk, and three or four spoonfuls of flour; pour it into a deep dish, and having pared six or eight small. apples, place them ... From The Good Housekeeper, 1841, page 109. | |
| Aunt Babette's Cook Book (1889) | Pluim Pudding |
(No. 3.) Soak a small loaf of bread, press out every drop of water, work into this one cup of suet, shaved very fine, the yelks of six eggs, one cup of currants, one cup ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 269. | |
| The White House Cook Book (1887) | Plum Custard Tartlets |
ONE pint of greengage plums, after being rubbed through a sieve, one large cup of sugar, the yolks of two eggs well beaten. Whisk all together until light and foamy, ... From The White House Cook Book, 1887, page 373. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plum Jelly |
For this use the common blue plums. Wash them in cold water, put them into a porcelain-lined kettle, and to each half-peck allow a pint of water; cover the kettle, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 488. | |
| The Virginia House-Wife (1824) | Plum Pudding |
Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of good yeast, and as much milk as will make it the ... From The Virginia House-Wife, 1824, page 164. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Plum Pudding |
One pound of raisins, stoned and cut in half. One pound of currants, picked, washed, and dried. One pound of beef suet, chopped One pound of grated stale bread, or a ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 26. | |
| The American Frugal Housewife (1829) | Plum Pudding |
If you wish to make a really nice, soft, custard-hke plum pudding, pound six crackers, or dried crusts of hght bread, fine, and soak them over night in milk enough to ... From The American Frugal Housewife, 1829, page 72. | |
| The Jewish Manual (1846) | Plum Pudding |
To one pound of currants add one pound of raisins, one pound of shred suet, one pound flour (or half a pound bread crumbs and half a pound of flour), a quarter of a ... From The Jewish Manual, 1846, page 161. | |
| Mrs. Owen's Illinois Cook Book (1871) | Plum Pudding |
Pick and stone half a pound of raisins, wash and dry the same quantity of currants; chop, not too fine, three-quarters of a pound of beef suet,.put in a convenient basin ... From Mrs. Owen's Illinois Cook Book, 1871, page 265. | |
| Mrs. Owen's Illinois Cook Book (1871) | Plum Pudding |
Half a pound of beef suet, chopped One pound stoned raisins, rubbed in noar,, Half a pint grated bread crumbs, One heaped tablespoonful of flour., Half-pint boiling ... From Mrs. Owen's Illinois Cook Book, 1871, page 278. | |
| The Appledore Cook Book (1872) | Plum Pudding |
One quart of bread (bakers' is the best), one quart of milk, six eggs, one cup of brown sugar, one of molasses, one of suet, one teaspoonful each of cinnamon, clove, ... From The Appledore Cook Book, 1872, page 146. | |
| Presbyterian Cook Book (1873) | Plum Pudding |
One pound of raisins; one of currants; one of suet; one quarter pound of citron; one teaspoonful of cloves; two of cinnamon; one half of nutmeg, grated; wine glass of ... From Presbyterian Cook Book, 1873, page 74. | |
| Housekeeping in Old Virginia (1879) | Plum Pudding |
3 dozen eggs. 3 pounds baker's bread, stale, and grated fine. 3 pounds suet. 1 pound sliced citron. 3 2)0unds currants. 4 pounds seeded raisins. ^ ounce nutmeg, and the ... From Housekeeping in Old Virginia, 1879, page 373. | |
| Housekeeping in Old Virginia (1879) | Plum Pudding |
8 eggs (the yolks and whites beaten very light). 1 pint of suet chopped fine. 1 pint of sweet milk. \\ pint stoned raisins, rubbed in flour. 1 quart of bread crumbs ... From Housekeeping in Old Virginia, 1879, page 376. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Plum Pudding |
Brown one pound of flour in the stove and sift it times; add two pounds of stale bread grated. After cutting the crust (which is not to be used), add one quart of dark ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 59. | |
| The Creole Cookery Book (1885) | Plum Pudding |
One and a half lbs. of raisins, § 1b. of currants, $ 1b. of bread crumbs, $ 1b. of flour, ? 1b. of beef suet, 4 lb. of citron and orange peel, { nutmeg, 9 eggs, 1 ... From The Creole Cookery Book, 1885, page 192. | |
| The Creole Cookery Book (1885) | Plum Pudding |
One quart of flour, 1 pint of milk, 1 lb. of suet chopped fine, 1 lb. of brown sugar, 8 eggs, 1 Ib. of stoned raisins, $ lb. of currants, $ Ib. of citron; sauce of sugar ... From The Creole Cookery Book, 1885, page 201. | |
| The Creole Cookery Book (1885) | Plum Pudding |
One Ib. of flour, 1 1b. of beef suet, 1 Ib. of raisins, 1 Ib. of currants, 4 eggs, 1 pint of milk, and spicing to the taste; tie it in a bag; allow no room for swelling and boil 4 hours. From The Creole Cookery Book, 1885, page 204. | |
| The Woman Suffrage Cook Book (1886) | Plum Pudding |
Over one tea cupful of powdered cracker and one quarter pound of beef suet, chopped fine, pour one quart of boiling milk. When cool add one teacupful boiled raisins, a ... From The Woman Suffrage Cook Book, 1886, page 77. | |
| Aunt Babette's Cook Book (1889) | Plum Pudding |
(No. 1.) Take one-half p(5und stoned raisins and one-half pound of currants, a quarter of a pound of citron, half a pound of sugar, half a pound of bread crumbs, half a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 267. | |
| Aunt Babette's Cook Book (1889) | Plum Pudding |
(No. 2.) Take half a pound of scraped suet, half a pound of seeded raisins, half a pound of currants (washed about a dozen times and then laid on a cloth to dry), a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 268. | |
| Fifty-Two Sunday Dinners (1913) | Plum Pudding |
¥ Ib. stale bread crumbs. 24 cup figs chopped fine. 1 cup scalded milk. ¥ cup citron cut in thin shreds. 34 cup soft brown sugar. 2% cup Cottolene. 5 eggs. 14 cup ... From Fifty-Two Sunday Dinners, 1913, page 176. | |
| Aunt Sammy's Radio Recipes (1927) | Plum Pudding |
1 pound beef suet. 1 pound flour. 1 pound sugar. 1 pound seeded raisins, chopped. 1 pound seedless raisins. ^ pound citron, cut fine. 1 cup pecan nut meats, cut fine. 1 ... From Aunt Sammy's Radio Recipes, 1927, page 62. | |
| Dainty Desserts for Dainty People (c. 1910s) | Plum Pudding |
J cup sliced citron or nuts, as preferred. I cup currants. 1^ squares chocolate, 1 pint milk. Pinch salt. Put milk in double boiler, add point is reached add sugar, salt ... From Dainty Desserts for Dainty People, c. 1910s, page 22. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Plum Trifle |
Cut damson plums in half, and cook until tender in a little syrup; drain, and rub the pulp through a coarse sieve. To a cup of the pulp when cold add the stiffly whipped ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 116. | |
| Gulf City Cook Book (1878) | Plum-jelly |
Have your plums thoroughly ripe; put them in a kettle, with two pints of water to half a bushel, three pints to a bushel; let them boil until done, stirring all the ... From Gulf City Cook Book, 1878, page 214. | |
| Gulf City Cook Book (1878) | Plum-pudding |
One loaf of baker's bread sliced, buttered,.and cut into pieces one inch square; put a layer of bread in the puddingmold, and then a layer composed of raisins, citron, ... From Gulf City Cook Book, 1878, page 176. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Plums in Jelly |
6 Soak two ounces of gelatine in a pint and a half of water for one hour; then add the juice of three lemons, one-half pound of loaf sugar, and the whites of five eggs ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 118. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Plymouth Indian Meal Pudding. |
Mix one cup of yellow corn meal, one cup of molasses, and one teaspoonful of salt. Pour on one quart of botling milk, add one tablespoonful of butter, three pints of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 364. | |
| Modern American Drinks (1895) | Pomegranate Sherbet |
Peel one dozen blood oranges, cut them in halves across the sections, remove the seeds and squeeze out the juice with a lemon squeezer. Add one pint of fine sugar and ... From Modern American Drinks, 1895, page 119. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pomegranate Water-ice |
i dozen pomegranates Peel the pomegranates; remove the seeds carefully from the bitter skin, press the pulp through a sieve without mashing the seeds; add the sugar to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 475. | |
| The International Cook Book (1906) | Pommes, Meringue |
538. CANAPE, LORENZO Cut out from a loaf of sandwich bread six slices half inch thick, trim them to circular shape, three inches in diameter. Toast them to a nice light ... From The International Cook Book, 1906, page 168. | |
| Gulf City Cook Book (1878) | Poor Author's Pudding |
Flavor a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the rind of a small lemon; add a few grains of salt, and sweeten ... From Gulf City Cook Book, 1878, page 183. | |
| The New England Cook Book (1905) | Poor Man's Plnm Pudding.—One |
of molasses, one cupful of suet chopped very fine, beaten smoothly together; of salt and one of soda mixed through a half-pound of flour, one pint of milk, one pound of ... From The New England Cook Book, 1905, page 198. | |
| Mrs. Owen's Illinois Cook Book (1871) | Poor Man's Pudding |
One pint sweet milk, Two tablespoonsful flour, Half a pound butter, Three-quarters of a pound mashed potatoes, Nine eggs, Spices to the taste, Half pint cream. Four ... From Mrs. Owen's Illinois Cook Book, 1871, page 297. | |
| The Boston Cooking-School Cook Book (1896) | Poor Man's Pudding |
y^ cup rice • j^ teaspoon cinnamon y^ Clip molasses 1 tablespoon butter Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter. From The Boston Cooking-School Cook Book, 1896, page 458. | |
| Dainty Desserts for Dainty People (c. 1910s) | Port Wine Jelly |
f teaspoonful Knox Sparkling Gelatine, i tablespoonful cold water. 1 clove. 1 inch piece stick cinnamon. I cup port wine. 1 teaspoonful lemon juice. § tablespoonful ... From Dainty Desserts for Dainty People, c. 1910s, page 42. | |
| Directions for Cookery, in Its Various Branches (1837) | PORT WINE JELLY.—Melt in a |
little warm water an ounce of isinglass; stir it into a pint of port wine, adding two ounces of sugar candy, an ounce of gum arable, and half a nutmeg grated. Mix all ... From Directions for Cookery, in Its Various Branches, 1837, page 412. | |
| The Picayune Creole Cook Book (1901) | Pour Dessert |
Remember meringues and very large cakes are not specified in these instructions. For meringues the oven must never be very hot. If you are expert at baking, you may test ... From The Picayune Creole Cook Book, 1901, page 311. | |
| The Dixie Cook-Book (1883) | Praca JELLY |
Crack one-third of the kernels and put them in the jar with the peaches, which should be pared, stoned and sliced. Heat in a pot of boiling water, stirring occasionally ... From The Dixie Cook-Book, 1883, page 190. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Praline Ice |
% cup pecan nut meats Y\ tablespoon vanilla Put one-half the sugar in a small omelet pan, and until melted to a syrup a bit darker than maple syrup. Add chopped nut and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 82. | |
| The Boston Cooking-School Cook Book (1896) | Praline Ice Cream |
3 pints cream 1 cup Jordan almonds \y^ cups sugar % teaspoon salt 1 tablespoon vanilla Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well ... From The Boston Cooking-School Cook Book, 1896, page 518. | |
| The Dixie Cook-Book (1883) | Pre-plant Jelly |
Wash the stalks well, cut into pieces an inch long, put them into & preserving-kettle with enough water to cover them, and boil to a soft pulp; strain through a ... From The Dixie Cook-Book, 1883, page 191. | |
| The Picayune Creole Cook Book (1901) | Prepare a Plain Ice Cream. |
recipe “Ice Cream.”) Divide it into portions. Color one with Essence of Strawberry, another with Spinach Greenery, another with Vanilla, to obtain yellow, another with ... From The Picayune Creole Cook Book, 1901, page 328. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Prepare as for Soft Custard |
This is the simplest and cheapest ice cream made. One pint of cream added is an improvement. Freeze according to directions for freezing. See colored illustration, Plate XX, From Lowney's Cook Book, Illustrated in Colors, 1907, page 323. | |
| Gulf City Cook Book (1878) | Prince Albert Pudding |
of bread-crumbs, of sugar, half pound of butter, six eggs beaten separately, the juice of one lemon and rind of two, one wine-glass of brandy, four table-spoonfuls of ... From Gulf City Cook Book, 1878, page 178. | |
| Aunt Babette's Cook Book (1889) | Prince Albert Pudding |
Rub to a cream half a pound of sweet butter and half a pound of sifted powdered sugar, add the yelks of six eggs, one at a time, and the grated peel of one lemon. Stone ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 276. | |
| La Cuisine Creole (1885) | Prince Albert’s Pudding |
Take one-half pound of butter, one-half pound of grated bread crumbs, one-half pound of sugar, the juice of two lemons with the rinds grated in; add six eggs well ... From La Cuisine Creole, 1885, page 185. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Princess Pudding |
Soak for an hour in a pint of cold water one box of Cox’s sparkling gelatine, and add one one pint of wine, the juice of four lemons, and large cupfuls of sugar. Beat ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 281. | |
| The Boston Cooking-School Cook Book (1896) | Prune "Whip |
% lb. prunes % cup sugar Whites 5 eggs % tablespoon lemon juice Pick over and wash prunes, then soak several hours in cold water to cover; cook in same water until soft; ... From The Boston Cooking-School Cook Book, 1896, page 482. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Prune Jelly |
1 cup prunes 2 tablespoons sherry J box gelatine ^ cup walnuts Cook prunes and remove stones. Soak gelatine in cold Add Strain; add sherry and a When mixture begins to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 235. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Prune Jelly |
Stew a cup of prunes in sufficient water to cover them well. When tender pour through a potato press or a colan¬ der, add an ounce of gelatine previously soaked for half ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 188. | |
| Dainty Desserts for Dainty People (c. 1910s) | Prune Oriental Cream |
{Illustrated on Page 3) i cup scalded milk. Whites of two eggs. in cold water dissolve in scalded milk, and add sugar. Strain into a bowl, set in pan containing ice ... From Dainty Desserts for Dainty People, c. 1910s, page 16. | |
| The White House Cook Book (1887) | Prune Pudding |
HEAT a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonf ul of ... From The White House Cook Book, 1887, page 447. | |
| The International Cook Book (1906) | Prune Pudding |
1910. POTAGE AUX PATES, Toa Prepare and strain the consomme into anotl No. 52, add a pint of tomato sauce (No. 16) anc Then add three ounces Italian paste and boil agair ... From The International Cook Book, 1906, page 584. | |
| Aunt Sammy's Radio Recipes (1927) | Prune Pudding |
2 Clips water. pound fh-ied prunes. 2 tablespoons cornstarch. Wash the prunes, soak overnight in the water, then cook them in the same water until tender. Remove the ... From Aunt Sammy's Radio Recipes, 1927, page 63. | |
| Directions for Cookery, in Its Various Branches (1837) | Prune Pudding.—scald |
of prunes; them, and let them swell in the hot water till they are ^oft. Then drain them, and extract the stones; spread the prunes on dish, and dredge them with Take ... From Directions for Cookery, in Its Various Branches, 1837, page 298. | |
| Aunt Sammy's Radio Recipes (1927) | Prune Whip |
}/2 pound prunes. 1 tablespoon lemon juice or more. 5 egg whites. Wash the prunes through several waters until thoroughly clean. Place in a bowl with the water to soak ... From Aunt Sammy's Radio Recipes, 1927, page 56. | |
| The International Cook Book (1906) | Prunelle Ice Cream |
469. CONSOMME, IMPERATRICE Prepare a consomme as per No. 52. Strain through a napkin into a saucepan, adding three tablespoons well-drained canned asparagus tips, one ... From The International Cook Book, 1906, page 149. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Prunes in Jelly |
Soak two heaping dessertspoons of granulated gelatine in one cup of cold water for one hour. Add one cup of boiling water, one cup of sugar, one cup of white wine or ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 118. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pudding |
^ pound of pulverized sugar of macaroons and lady fingers mixed yz pound of candied cherries or preserved fruit J< pound of stale sponge cake Cut the sponge cake into ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 422. | |
| Jell-O Recipe Book (1905) | Pudding |
quart oi boiling water. Set in quart mould to harden. When:firm, ta.ke sharp knife· and cut about onehalf inch in from the edge. Scoop out center, leaving simply the ... From Jell-O Recipe Book, 1905, page 12. | |
| Jell-O Recipe Book (1905) | Pudding |
prunes and dissolve two packages of Chocolate Jell-O in the liquid in which the prunes were cooked and set to cool. Chop the prunes with half a cup of English walnuts, ... From Jell-O Recipe Book, 1905, page 13. | |
| Mrs. Hale's New Cook Book (1857) | Pudding .—Mix |
the yolks of smoothly with three heaped table-spoonsful of flour, thin the battiir with new milk it is of the consistency of cream, wliisk the whites of eggs apart, the ... From Mrs. Hale's New Cook Book, 1857, page 329. | |
| The Boston Cooking-School Cook Book (1896) | Pudding ^ I'Adrea |
2 cups thin cream Whites 4 eggs 1/^ tablespoons granulated gelatine 3 tablespoons Sherry 2 tablespoons cold water iy4 tablespoons Sauterne % cup sugar Sauterne jelly ... From The Boston Cooking-School Cook Book, 1896, page 501. | |
| The Italian Cook Book (1919) | Pudding Genoese |
(Budino alia genovese) Chop together a slice of veal, some chicken breast and two slices of ham and then grind or better pound them, with a small piece of butter, a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 71. | |
| The Italian Cook Book (1919) | Pudding of Hazelnuts |
(Budino di nocciuole) Shell half a pound of hazelnuts in warm water and dry them well at the sun or on the fire, then grind them very fine, together with sugar, of a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 128. | |
| The Italian Cook Book (1919) | Pudding of Roasted Almonds |
(Budino di mandorle tostate) Sugar, three and a half ounces. Sweet almonds, two ounces. Lady-finger biscuits, two ounces. Three eggs. First prepare the almonds, that is ... From The Italian Cook Book: The Art of Eating Well, 1919, page 147. | |
| The Southern Cookbook (1912) | Pudding With |
Swell the rice with a very little milk over the mix fruit of any kmd with it,; gooseberries scalded; pared and quartered apples; raisins, or black currants one egg into ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 52. | |
| The International Cook Book (1906) | Pudding, Boissy |
742. COCKIE LEEKIE Cut off the head and feet, singe, draw and cut a small, tender fowl into quarter-inch-square pieces. Heat in a saucepan two tablespoons melted butter, ... From The International Cook Book, 1906, page 230. | |
| The International Cook Book (1906) | Pudding, Comtesse |
Vanilla Ice Cream (42) 765. TOMATOES FOR SIDE DISH Remove the stems and neatly wipe three small, sound red tomatoes and slice into medium-sized pieces; dress on a hors ... From The International Cook Book, 1906, page 236. | |
| The International Cook Book (1906) | Pudding, Diplomatic |
427.- POTAGE, LOMBALLE Plunge one pint split green peas into boiling water for five minutes; drain well, then place the peas in a saucepan with three quarts boiling ... From The International Cook Book, 1906, page 138. | |
| The International Cook Book (1906) | Pudding, Geraldina |
543. CONSOMME", BRUNOISE Strain a consomme, prepared as per No. 52, into another saucepan and keep warm. Have one medium red carrot, one medium turnip, one small white ... From The International Cook Book, 1906, page 169. | |
| The International Cook Book (1906) | Pudding, Italienne |
2942. BISQUE OF PRAWNS, CAROLINA Thoroughly wash and drain one and a half pounds fresh prawns. Heat an ounce butter in a saucepan, add prawns, with a finely sliced small ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Pudding, Menagere |
1187. POTAGE, ALLEMANDE Cut one medium carrot, one turnip, one onion, two leeks and two branches of celery into extremely small square pieces. Place these in a small ... From The International Cook Book, 1906, page 363. | |
| The International Cook Book (1906) | Pudding, Ministerial |
TUESDAY, THIRD WEEK OF OCTOBER 815 2659. PUR£E OF CHESTNUTS Slit thirty Italian chestnuts, place them in a roasting pan and set in oven to roast for twenty-five minutes. ... From The International Cook Book, 1906, page 832. | |
| The International Cook Book (1906) | Pudding, Portugal |
983. PUR£E OF PEAS, ALMOND MILK Prepare, strain and keep hot in a saucepan a pure*e St. Germain, prepared as per No. 142. Peel and pound quarter of a pound of almonds to ... From The International Cook Book, 1906, page 302. | |
| The International Cook Book (1906) | Pudding, Venus |
895. PURE"E FAUBONNE, CHIFFON ADE Have a pint of white beans soaked in cold water for ten hours Drain and place them in a saucepan with two cloves, one bay leaf, two ... From The International Cook Book, 1906, page 275. | |
| The International Cook Book (1906) | Pudding, Weimar |
401. CREAM OF JERUSALEM ARTICHOKES Peel and wash well in cold water twenty-four medium, sound, Jerusalem artichokes; place them in a saucepan with half sliced carrot, ... From The International Cook Book, 1906, page 131. | |
| Common Sense in the Household (1871) | Pudding. J* |
8 fine pippins, pared, cored, and sliced, breaking them as little as possible. ^ cup very fine bread-crumbs. 2 teaspoonfuls butter—melted. 5 eggs—whites and yolks ... From Common Sense in the Household, 1871, page 385. | |
| Mrs. Hale's New Cook Book (1857) | Pudding.—Boil |
large mealy mash them very smoothly, 1 ounce of butter, and 2 or 3 table-spoonsful of thick cream; add 3 well-beaten eggs, a little salt, grated nutmeg, and a ... From Mrs. Hale's New Cook Book, 1857, page 332. | |
| The New England Cook Book (1905) | Pudding.—One |
of sour milk, one butter, four of flour, two of currants, one cupful of sugar, four eggs, four teaspoonfuls of cinnamon, one teaspoonful ofcloves, and one teaspoonful of ... From The New England Cook Book, 1905, page 198. | |
| The New England Cook Book (1905) | Pudding.—Take |
a rib; rub salt and pepper over dredge with Place on a rack in a dripping-pan, with very it is heated frequently. nicely browned on the upper side, turn and ... From The New England Cook Book, 1905, page 89. | |
| The New England Cook Book (1905) | Pudding.—Three |
or sufficient to make the batter; one teaspoonful butter, one cupful sugar, two eggs, one cupful milk, half a teaspoonful soda, one teaspoonful each of cream of tartar ... From The New England Cook Book, 1905, page 194. | |
| The New England Cook Book (1905) | Pudding.—Two |
of chopped suet, three pounds of seeded raisins, two pounds of currants, onehalf pound of citron, two pounds of sugar, five eggs, one pint of milk, one-half pint of ... From The New England Cook Book, 1905, page 198. | |
| The New England Cook Book (1905) | Pudding.—Two |
stale or; one cupful of rich milk—half cream, if you can get it; eggs, beaten very light; one-half teaspoonful of soda, stirred in; one cupful of sweet jelly, jam, or ... From The New England Cook Book, 1905, page 198. | |
| The White House Cook Book (1887) | Pure Ice-cream |
GENUINE ice-cream is made of the pure sweet cream in this proportion: Two quarts of cream, one pound of sugar; beat up, flavor and freeze. For family use, select one of ... From The White House Cook Book, 1887, page 412. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Puritan Pudding |
9 common crackers i)4 cups seeded raisins 3 pints milk 6 eggs, well beaten i}4 teaspoons vanilla l/i grated nutmeg 2 cups cream From Catering for Special Occasions, with Menus and Recipes, 1911, page 179. | |
| The House Servant's Directory (1827) | Putting on the Dessert |
Put round your dessert plates one before each person, then your wine glasses, placing two on the right side of each plate, then put on your wine coursters, or decanter ... From The House Servant's Directory, 1827, page 67. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Quaking Custard |
i^ pints of milk ^ cup of powdered sugar Cover the gelatine with cold soak a half-hour. Put to Beat the yolks of the eggs and the half-cup of sugar together until light, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 438. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Quaking Pudding |
1 cup of grated bread crumbs 2 tablespoonfuls of rice flour A grating of nutmeg Put the bread crumbs into a bowl. the eggs, sugar, and rice flour together until light, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 418. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Queen Mab's Pudding |
^3 of a cup of sugar Cover the gelatine with cold water, and soak a half-hour. Whip the cream.; when boiling, dissolve the gelatine in it, and strain. Beat the yolks and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 419. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Queen Pudding |
Two cupsful of sugar, one cupful of butter, one of sweet milk, six eggs, one wineglassful of wine; bake in pudding- From Mrs. Porter's New Southern Cookery Book, 1871, page 325. | |
| Larkin Housewives' Cook Book (1915) | Queen Pudding |
One pint bread-crumbs, two tablespoons melted butter, one cup sugar, one quart milk, three eggs, one teaspoon lemon extract. Soak the crumbs in the milk for half hour; ... From Larkin Housewives' Cook Book, 1915, page 87. | |
| Gulf City Cook Book (1878) | Queen's Ice-cream |
Fifteen eggs, three pints of milk, sugar to the tase. Use only four yelks and all the whites; beat very light and make like any other custard. Do not use arrow-root or ... From Gulf City Cook Book, 1878, page 188. | |
| Gulf City Cook Book (1878) | Queen's Pudding |
One quart of milk, one pint of bread-crumbs, one cup of sugar, yelks of four eggs, butter the size of an egg, and the grated rind of a lemon; pour in a pudding-dish, and ... From Gulf City Cook Book, 1878, page 178. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Quick Aspic Jelly |
A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boiling water, seasoning well with lemon sherry wine, salt and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 157. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Quick Pudding |
Soak and split some crackers; lay the surface raisins and; put the halves together, tie them in a bag and boil in milk and water; delicious with rich sauce. From Mrs. Porter's New Southern Cookery Book, 1871, page 345. | |
| The White House Cook Book (1887) | Quick Pudding |
SOAK and split some crackers; lay the surface over with raisins and citron; put the halves together, tie them in a bag, and boil fifteen minutes in milk and water; ... From The White House Cook Book, 1887, page 456. | |
| The Virginia House-Wife (1824) | Quince Cream |
Wash ripe quinces, and boil them whole, till quite tender, let them stand to drain and cool; then rub them through a hair sieve; mix with the pulp as much cochineal, ... From The Virginia House-Wife, 1824, page 192. | |
| The Cook's Own Book (1832) | Quince Cream |
Take four or firo ripe quinces, and roast them, but not to soften them; pare, core, slice them thin, and boil diem in a cream, with a little ginger; when tolerably ... From The Cook's Own Book, 1832, page 214. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Quince Iced Pudding |
eggs very light; then add one cupful and a half of powdered sugar, and beat until foamy. Put two cupfuls of sifted pastry flour in the sieve, and add one teaspoonful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 280. | |
| The Virginia House-Wife (1824) | Quince Jelly |
Prepare the quinces as before directed, take off the stems and blossoms, wash them clean, and cut them in slices without paring; fill the pan and pour in water to cover ... From The Virginia House-Wife, 1824, page 211. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Quince Jelly |
Prepare the quinces to boil as above directed, cut them into small pieces, boil them one hour, strain the liquor through a fine sieve; measure a pint of liquor to a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 139. | |
| Mrs. Owen's Illinois Cook Book (1871) | Quince Jelly |
sound, yellow quinces, which are not over ripe; peel them, cut them in quarters, and them in as much water as will cover them they have been well-boiled, squeeze them ... From Mrs. Owen's Illinois Cook Book, 1871, page 342. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Quince JELLY |
Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack tight in kettle, pour on cold water until level with the fruit, boil until very soft; make ... From Buckeye Cookery and Practical Housekeeping, 1877, page 162. | |
| Housekeeping in Old Virginia (1879) | Quince Jelly |
Make the same as apple jelly, only do not pare or core the fruit, as much of the jelly is contained in those parts. Or, you may take the sound parings and cores, stew ... From Housekeeping in Old Virginia, 1879, page 464. | |
| The Dixie Cook-Book (1883) | Quince JELLY |
Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack tight in a kettle, pour on cold water until level with the fruit, boil until very soft; ... From The Dixie Cook-Book, 1883, page 190. | |
| The White House Cook Book (1887) | Quince Jelly |
QUINCES for jelly should not be quite ripe, they should be a fine yellow; rub off the down from them, core and cut them small; put them in a preserving kettle with a ... From The White House Cook Book, 1887, page 472. | |
| The Creole Cookery Book (1885) | Quince Jelly. ‘ |
Prepare the quinces as before directed; take off the stems and blossoms; wash them clean, and cut them in slices, without paring; fill the pan, and pour in water to ... From The Creole Cookery Book, 1885, page 222. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Quince Pudding |
Stew and sift eight quinces; add half a pound of sugar, six eggs, a pint of cream, and a little cinnamon. Baked in a dish, lined with paste, one hour and a half. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 115. | |
| The Creole Cookery Book (1885) | Quince Pudding |
Take 6 quinces, pare them, cut them in quarters, and stew them with @ little water and lemon peel; let them cook gently till soft; then rub them through a sieve; mix ... From The Creole Cookery Book, 1885, page 198. | |
| Rumford Complete Cook Book (1908) | Quince Pudding |
2 tablespoons melted butter. 2 teaspoons Rumford 1 egg. 1 cup quince preserve. beat the egg, add to it the milk and melted butter, and mix these with the dry ingredients ... From Rumford Complete Cook Book, 1908, page 113. | |
| Directions for Cookery, in Its Various Branches (1837) | Quince Pudding.—take |
six quinces; pare them, and cut out all the blemishes. Then scrape them to a pulp, and mix the pulp with half a pint of cream, and half a pound of powdered sugar, ... From Directions for Cookery, in Its Various Branches, 1837, page 287. | |
| Gulf City Cook Book (1878) | Quince-jelly |
Wash and cut up the quinces, taking out the cores; boil in clear water until tender; strain through a flannel bag, and to each pint of the liquid allow a pound of loaf-sugar. until done. From Gulf City Cook Book, 1878, page 214. | |
| The Corn Cook Book (1918) | Rachel Cornstarch Pudding |
1^4 squares Mi cup corn starch 14 cup sugar 3 whites of eggs 14 cup 72 cup shredded almonds Mix sugar, cornstarch and salt; dilute with cold Add to milk slowly while ... From The Corn Cook Book, 1918, page 41. | |
| Directions for Cookery, in Its Various Branches (1837) | Range Pudding |
Grate the yellow peel, and squeeze the juice of two large smooth deep-coloured oranges. Stir together to a cream, half a pound of butter, and half a pound of powdered ... From Directions for Cookery, in Its Various Branches, 1837, page 287. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Raspberry and Strawberry Sherbet |
1 pint berry juice. Or, 1 pint preserved fruit. 1 pint sugar. 1 cup sugar. 1 pint water. 1 quart water. Juice of 2 lemons.: 2 lemons.. 1 tablespoonful gelatine. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 394. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Raspberry Bavarian Cream |
YI box of gelatine i pint of raspberry juice YI cup of sugar ' YZ cup of water. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 431. | |
| The Virginia House-Wife (1824) | Raspberry Cream |
Make a quart of rich boiled custard;, when sold, pour it on a quart of ripe red raspber ries, mash them in it, pass it through a sieve, sweeten and freeze it. From The Virginia House-Wife, 1824, page 190. | |
| Gulf City Cook Book (1878) | Raspberry Cream |
Put two large table-spoonfuls of raspberry jam in a sieve, pour over, and work through one pint of cream, then whisk it until Meanwhile dissolve half an ounce of ... From Gulf City Cook Book, 1878, page 199. | |
| The Dixie Cook-Book (1883) | Raspberry Cream |
One quart good cream, one pint fresh raspberries; mash and rub the fruit through a fine sieve or strainer, to extract the seeds, bring the cream to a boil (having ... From The Dixie Cook-Book, 1883, page 110. | |
| The Creole Cookery Book (1885) | Raspberry Cream |
Put 3 or 4 tablespoonfuls of stiff raspberry jelly intoa large bowl; in another bowl froth the cream, having seasoned it withsugar and wine, as you would for a Trifle; ... From The Creole Cookery Book, 1885, page 181. | |
| The Woman Suffrage Cook Book (1886) | Raspberry Cream |
One-half cupful of cream whipped, the white of one egg beaten, two tablespoonfuls of gelatine dissolved in hot water —add slowly to the beaten egg, add the cream, two ... From The Woman Suffrage Cook Book, 1886, page 86. | |
| Modern American Drinks (1895) | Raspberry Cream Frappe |
This delicious temperance drink is made in the following manner: Fill a long thin puDch-glass half-full fine ice, add one jigger raspberry syrup, up the glass two-thirds ... From Modern American Drinks, 1895, page 70. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Raspberry Cream in Pineapple Shells |
Cut off the top of a large pineapple, then with a strong spoon scoop out the pulp, separating it from the hard core, which should be rejected. Sugar the fruit, let it ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 160. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Raspberry Fool |
Put your fruit for quarter of an hour into an; when tender, pulp it through a sieve, sugar it, add the crumbs of sufficient sponge cake to thicken it; put into a glass ... From Mrs. Porter's New Southern Cookery Book, 1871, page 371. | |
| Fifty-Two Sunday Dinners (1913) | Raspberry Ice |
4 cups water. 2 cups raspberry pulp. 134 cups sugar.. 4 cup orange juice. 2 tablespoons lemon juice. Process: Make a syrup by boiling water and sugar twenty minutes. ... From Fifty-Two Sunday Dinners, 1913, page 117. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Raspberry Ice Cream |
i quart of raspberries Juice of one lemon Put the half the cream on to in a farina boiler; when the sugar is dissolved, stand to Add the remaining half of the sugar and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 465. | |
| The Picayune Creole Cook Book (1901) | Raspberry Ice Cream |
Créme Glacée auz Frambotses. 1 Quart of Raspberries or 2 Tablespoonfuls of Raspberry Extract. Set the milk to boil, add the sugar, and when well dissolved take from the ... From The Picayune Creole Cook Book, 1901, page 327. | |
| The Boston Cooking-School Cook Book (1896) | Raspberry Ice I |
4 cups water 2 cups raspberry juice 1 % cups sugar 2 tablespoons lemon juice Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double ... From The Boston Cooking-School Cook Book, 1896, page 506. | |
| The Boston Cooking-School Cook Book (1896) | Raspberry Ice II |
1 quart raspberries 1 cup water 1 cup sugar Lemon juice Sprinkle raspberries with sugar, cover, and let stand two hours. Mash, squeeze through cheese-cloth, add water ... From The Boston Cooking-School Cook Book, 1896, page 506. | |
| Aunt Babette's Cook Book (1889) | Raspberry Ice-cream |
Take three pints of rich cream, one quart of berries and one pound of pulverized sugar. Mash the berries to a pulp, strain through a sieve, mix with the sugar and cream, and freeze. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 429. | |
| The New England Cook Book (1905) | Raspberry Ice-cream.—Make the same |
as strawberry, substituting the raspberries merely. Peach Ice-cream.—Take fine, ripe freestone peaches; pare, chop fine, mash, and work as for strawberry cream. ... From The New England Cook Book, 1905, page 208. | |
| The Creole Cookery Book (1885) | Raspberry Jelly |
Pick all the leaves and stems from the raspberries; put them on in bell metal skillets; mix a little powdered sugar with them, and mash them well; stew only a short ... From The Creole Cookery Book, 1885, page 222. | |
| The White House Cook Book (1887) | Raspberry Jelly |
To EACH pint of juice allow one pound of sugar. Let the raspberries be freshly gathered, quite ripe, pick from the stalks; put them into a large jar after breaking the ... From The White House Cook Book, 1887, page 472. | |
| The Picayune Creole Cook Book (1901) | Raspberry Jelly |
Gelée de Frambotses. To Every Pound of Berries % Pound of Put the berries in a porcelain-lined kettle, and cover them with the sugar and let them stand’for two hours. ... From The Picayune Creole Cook Book, 1901, page 343. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Raspberry or Blackberry Jelly |
Stew the fruit, strain it through a sieve, measure a pint of juice to a pound of sugar, boil it twenty or thirty minutes, and then strain it through a very fine sieve ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 144. | |
| Housekeeping in Old Virginia (1879) | Raspberry Pudding |
One pint flour, six eggs, yolks and whites beaten separately. Mix the eggs with a pint of milk and one cupful of butter. Into this stir the flour. Make the berries very ... From Housekeeping in Old Virginia, 1879, page 383. | |
| The White House Cook Book (1887) | Raspberry Pudding |
ONE-QUARTER cup of butter, one -half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread crumbs, four eggs. Rub the butter and sugar together, beat the eggs, ... From The White House Cook Book, 1887, page 441. | |
| The White House Cook Book (1887) | Raspberry Sherbet |
Two QUARTS of raspberries, one cupful of sugar, one pint and a half of water, the juice of a large lemon, one tablespoonful of gelatine. Mash the berries and sugar ... From The White House Cook Book, 1887, page 416. | |
| Modern American Drinks (1895) | Raspberry Sherbet |
Mash enough berries to make one pint of juice, add one pint of fine sugar, the juice of one lemon, and one pint boiling water; when the sugar is dissolved, strain the ... From Modern American Drinks, 1895, page 120. | |
| The Picayune Creole Cook Book (1901) | Raspberry Sherbet |
Sorbet aue Framboises. 1% Pints of Raspberry Juice or Pulp. 1% Pints of Picked Raspberries. 3 Drops of Cochineal Juice of % Lemon. Stem the berries, and add the sugar ... From The Picayune Creole Cook Book, 1901, page 330. | |
| Rumford Complete Cook Book (1908) | Raspberry Sherbet |
1 pint raspberry juice. 1 quart water. Crush and heat the raspberries so that the may be extracted more easily; pass through a fine sieve or cheese cloth to keep back the seeds. From Rumford Complete Cook Book, 1908, page 195. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Raspberry Water-ice |
i quart of red raspberries Add the sugar and lemon juice to the stir, and let stand one hour; press through a sieve, then add the water, turn into a freezer, and freeze. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 475. | |
| The Boston Cooking-School Cook Book (1896) | Raspberry Whip |
1}^ cups raspberries 1 cup powdered sugar White 1 egg Put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape; about thirty minutes will be ... From The Boston Cooking-School Cook Book, 1896, page 482. | |
| Fifty-Two Sunday Dinners (1913) | Raspberry Whip |
14 cups red raspberries. 1 cup powdered sugar. White 1 egg. Process: Mix sugar with berries and turn into bowl in which white of egg is slightly beaten, then mash ... From Fifty-Two Sunday Dinners, 1913, page 106. | |
| The White House Cook Book (1887) | Ready Pudding |
MAKE a batter of one quart of milk and about one pound of flour; add six eggs, the yolks and whites separately beaten, a teaspoonful of salt and four tablespoonfuls of ... From The White House Cook Book, 1887, page 456. | |
| The Boston Cooking-School Cook Book (1896) | Rebecca Pudding |
4 cups scalded milk )^ teaspoon salt % cup corn-starch )^ cup cold milk "^ cup sugar 1 teaspoon vanilla Mix corn-starch, sugar, and salt, dilute with cold milk, add to ... From The Boston Cooking-School Cook Book, 1896, page 479. | |
| Gulf City Cook Book (1878) | Rebel Pudding |
One cup of molasses, half cup of butter, one cup of sweet milk, one tea-spoonful of ground cloves, the same of cinnanamon, two tea-spoonfuls of allspice, small of soda ... From Gulf City Cook Book, 1878, page 177. | |
| The Jewish Manual (1846) | Red Currant Jelly |
Strip carefully from the stems some quite ripe currants, put them into a preserving pan, stir them gently over a clear fire until the juice flows freely from them, then ... From The Jewish Manual, 1846, page 194. | |
| The Good Housekeeper (1841) | Red Currant or Pink Cream |
Squeeze three quarters of a pint of juice from red currants when full ripe, add to it rather more than a quarter of a pound of pounded loaf sugar, and the juice of one ... From The Good Housekeeper, 1841, page 95. | |
| Aunt Babette's Cook Book (1889) | Red Easpbeery Jelly |
Put the berries into a stone jar. Set this in a kettle of warm water, and let it boil, closely covered, until the berries are broken to pieces. Strain through a flannel ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 463. | |
| Aunt Babette's Cook Book (1889) | Red Raspberry or Currant Float |
Take a tumblerful of red raspberry or currant juice, and mix with it a gill of sugar. Beat the whites of four eggs to a very stiff froth, and add gradually a gill of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 315. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rennet Custard |
1 tablespoon brandy 1 tablespoon liquid rennet Mix sugar, brandy and Heat milk until lukewarm; add rennet and other ingredients; pour into serving dish and let stand ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 379. | |
| The American Frugal Housewife (1829) | Rennet Pudding |
If your husband brings home company when you are un prepared, rennet pudding may be made at notice; provided you keep a piece of calf's rennet ready prepared soaking in ... From The American Frugal Housewife, 1829, page 70. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Restorative Jelly |
4g box gelatine. 2 tablespoonfuls lemon juice. 1 cup port wine. 8 tablespoonfuls sugar. 1 tablesp. powdered gum arabic. 2 cloves. Put all together in a glass jar, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 434. | |
| Dainty Desserts for Dainty People (c. 1910s) | Rhine Wine Jelly |
Few gratings from rind of lemon. 1^ cups Rhine wine. h tablespoonful lemon juice. 2 cups hot water. 3 inch piece stick cinnamon. 1 allspice berry. To hot water add ... From Dainty Desserts for Dainty People, c. 1910s, page 12. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rhubarb Jelly |
Skin and cut one pound of rhubarb in small pieces. Put into a saucepan with one cup of sugar and a small piece of fresh ginger root and cook slowly until soft, but not ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 106. | |
| Dainty Desserts for Dainty People (c. 1910s) | Rhubarb Jelly |
i pink color tablet. J cup cold water. 1 lb. rhubarb. Grated rind of one lemon. Cut rhubarb in one inch pieces, add sugar and boiling water, bring to the boiling point ... From Dainty Desserts for Dainty People, c. 1910s, page 13. | |
| Common Sense in the Household (1871) | Rhubarb Pudding |
Prepare the stalks as for pies; cover the bottom of a buttei-ed pudding-dish with of bread and the rhubarb cut short; abimdantly with siigar; then put on another layer ... From Common Sense in the Household, 1871, page 404. | |
| Aunt Babette's Cook Book (1889) | Rhubarb Pudding |
Prepare the stalks just as you would for pies, cover the bottom of a buttered pudding dish with slices of bread, cover with the pie-plant; sprinkle with brown sugar, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 276. | |
| The Good Housekeeper (1841) | Rich Apple Pudding |
Peel and core six very large apples, stew them in six’ table-spoonfuls of water, with the rind ofa lemon; when soft, beat them to a pulp, add six ounces of good brown ... From The Good Housekeeper, 1841, page 81. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rich Cream |
PIE. Six eggs, two cupsful each of sugar and two teaspoonsful of cream of tartar, one teaspoonful of soda dissolved in two teaspoonsful of cold; rub the cream of tartar ... From Mrs. Porter's New Southern Cookery Book, 1871, page 317. | |
| Housekeeping in Old Virginia (1879) | Rich Plum Pudding |
Nine eggs beaten to a froth. Add flour sufficient to make a thick batter, free from lumps. Then add one pint of new milk and beat well. Afterwards add the following ... From Housekeeping in Old Virginia, 1879, page 375. | |
| La Cuisine Creole (1885) | Rich Plum Pudding Without Flour |
One pound and a half of grated bread, one pound and a half of raisins, one pound and a half of currants, one pound of beef-suet, peel of one large lemon, three ounces of ... From La Cuisine Creole, 1885, page 204. | |
| The Southern Cookbook (1912) | Richer Custard |
Boil a pint of milk with lemqn-r^ekand cinnamon; mix a pint of cream, and the yolks of five eggs well beaten. the tastes of the seasoning, sweeten it enough for the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 68. | |
| The International Cook Book (1906) | Richmond Ice Cream |
2166. CONSOMME, ALGERIEN Prepare and strain a consomme (No. 52) into another pan, add three ounces tapioca, mix well and let boil fifteen minutes, mixing once in a ... From The International Cook Book, 1906, page 666. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rick Cream |
Boil one pint new milk in a custard-kettle, thicken to the consistency of cream with rice flour, sweeten and flavor, set in a cool place; dissolve half an ounce gelatine ... From Buckeye Cookery and Practical Housekeeping, 1877, page 91. | |
| La Cuisine Creole (1885) | Roasting Ear Pudding |
Cut as much corn from the cob as you require; a dozen ears make a large pudding. To every three ears allow an egg, a spoonful of butter, a little pepper and salt, to ... From La Cuisine Creole, 1885, page 93. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rock Cream |
Boil one cup rice in a custard-kettle in sweet milk until soft, add two table-spoons loaf sugar, a salt-spoon salt; pour into a dish and place on it lumps of jelly; beat ... From Buckeye Cookery and Practical Housekeeping, 1877, page 91. | |
| The Dixie Cook-Book (1883) | Rock Cream |
Boil one cup rice in a custard-kettle in sweet milk until soft, add two table-spoons loaf-sugar, a salt-spoon salt; pour into a dish and place on it lumps of jelly; beat ... From The Dixie Cook-Book, 1883, page 110. | |
| The International Cook Book (1906) | Roly-Poly Pudding |
2277. OX-CHEEK, ANGLAISE Steep an ox-cheek in cold water one hour, wash well, then place in a soup pot with a pound shin of veal, one beef marrowbone and two ounces raw ... From The International Cook Book, 1906, page 699. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roman Pudding |
1 tablespoon gelatine 1 tablespoon cold water \ cup Madeira wine 1 can preserved figs Soak gelatine in cold water; dissolve in add wine and sugar. Stir until mixture thickens. From Lowney's Cook Book, Illustrated in Colors, 1907, page 242. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rose Cream Candy |
Make same as preceding recipe, add a half-teaspoon ful of cochineal, and a teaspoonful of rose water instead From Mrs. Rorer's Philadelphia Cook Book, 1886, page 525. | |
| The Boston Cooking-School Cook Book (1896) | Rose Cream Mints |
1)4 cups sugar White 1 egg 2 tablespoons white corn syrup 4 drops oil wintergreen ^ cup water Pink coloring Put sugar, corn syrup and water into a smooth granite ... From The Boston Cooking-School Cook Book, 1896, page 628. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Round Pudding Mould |
The stew-pans are porcelain-lined are the tin-lined, because the tin is liable to melt when is done, as, for instance, when meat and vegetables are fried for a stew. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 79. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Royal Cream |
One quart of milk, one-third of a box of table-spoonfuls of sugar, three eggs, vanilla flavor. Put the gelatine in the milk, and let it stand for half an hour. yolks ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 289. | |
| The Boston Cooking-School Cook Book (1896) | Royal Custard |
Yolks 3 eggs % teaspoon salt 1 egg Slight grating nutmeg % cup Consomme Few grains cayenne Beat eggs slightly, add Consomme and seasonings. Pour into a small buttered ... From The Boston Cooking-School Cook Book, 1896, page 189. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Royal Custard for Moulds of Aspic |
Beat together one whole egg and three yolks; add one-fourth a teaspoonful, each, of mace, salt and paprica, and, when well mixed, add half a cup of cream. Bake in a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 37. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Royal Diplomatic Pudding |
Soak half a box of gelatine in half a cupful of cold water one or two hours. Pour on this two-thirds of a pint of boiling water, and add the juice of a lemon, a cupful ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 278. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Royal Diplomatic Pudding |
Juice of four oranges Juice of four lemons i pint of cold water i^ pints of boiling water y^ pound of candied cherries ^ pound of angelica From Mrs. Rorer's Philadelphia Cook Book, 1886, page 420. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Royal Diplomatic Pudding. (Miss Parloa.) — Make |
lemon, orange, or wine jelly, using only two thirds of a pint of boiling water, that it may be stiff enough to mould. Strain it into a pitcher. Place a two-quart mould ... From Mrs. Lincoln's Boston Cook Book, 1884, page 384. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Royal Pudding |
It will be found best to prepare the ingredients the dav before, and closelv. Grate a stale loaf of bread, boil one quart of milk and turn boiling hot over the grated ... From Mrs. Porter's New Southern Cookery Book, 1871, page 332. | |
| The Kansas Home Cook-Book (1874) | Royal Pudding |
E. H. T. Three-fourths cup sago, washed, and put a of milk, stand in until the sago is w Tell swelled;.while hot, add two tablespoons butter, one cup white sugar; when ... From The Kansas Home Cook-Book, 1874, page 220. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Royal Pudding |
One quart of milk, half a cupful of sago, two fuls of butter, one tea-cupful of granulated sugar, half a teaspoonful of salt, four eggs, four table-spoonfuls of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 272. | |
| Dainty Desserts for Dainty People (c. 1910s) | Royal Pudding |
i teaspoonful 1 tablespoonful brandy or | teaspoonful 2 cups scalded milk. vanilla. 5 lady fingers. 6 macaroons. Soak gelatine in cold water five minutes, and add to ... From Dainty Desserts for Dainty People, c. 1910s, page 23. | |
| The White House Cook Book (1887) | Royal Sago Pudding |
THREE-QUARTERS of a cupful of sago washed and put into one quart of milk; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has ... From The White House Cook Book, 1887, page 439. | |
| The International Cook Book (1906) | Rum Jelly |
1169. PURE"E OF TOMATO AND CELERY Cut two small stalks celery into small pieces, wash thoroughly and place in a saucepan with four pints water, season with a teaspoon ... From The International Cook Book, 1906, page 355. | |
| The Boston Cooking-School Cook Book (1896) | Russian Jelly |
1^ box gelantino or 1 cup boiling water 1 tablespoon gi ^ Jated gelatine • ^ cup cold water 3^ cup orange juice \% tablespoons lemon juico Make same as other jellies, ... From The Boston Cooking-School Cook Book, 1896, page 488. | |
| Ryzon Baking Book (1916) | Ryzon Baked Apple Pudding |
level cupfuls (% pound) bread crumbs. yi level teaspoonful powdered cloves. yi cupful (3 ounces) sultana raisins. tablespoonfuls fruit juice or brandy. {\yi pints) ... From Ryzon Baking Book, 1916, page 71. | |
| Ryzon Baking Book (1916) | Ryzon Cherry Pudding |
cupful (X pint) milk. tablespoonful lemon juice. ( J^ pound) flour. J4 level teaspoonful salt. (l quart) stoned cherries. Cherky Sauce: }i cupful (2 ounces) butter. ... From Ryzon Baking Book, 1916, page 69. | |
| Ryzon Baking Book (1916) | Ryzon Colonial Pudding |
(3 ounces) sugar. J^ level teaspoonful Ryzon. yi (i ounce) yi cupfuls (i pint) milk. I yi level tablespoonfuls chopped preserved I >^ level tablespoonfuls (J^ ounce) ... From Ryzon Baking Book, 1916, page 71. | |
| Ryzon Baking Book (1916) | Ryzon Cottage Pudding |
yi ff egg. zyi level cupfuls (9 ounces) flour. yi Hard Sauce: ]/i teaspoonful hot water. For Pudding:—Cream butter and sugar thoroughly, add egg well beaten, lemon ... From Ryzon Baking Book, 1916, page 72. | |
| Ryzon Baking Book (1916) | Ryzon English Plum Pudding |
level cupfuls (i pound) currants. level cupfuls (12 ounces) sultana raisins. level cupfuls (K pound) glace cherries, (i pound) seeded raisins. level cupfuls (i pound) ... From Ryzon Baking Book, 1916, page 69. | |
| Ryzon Baking Book (1916) | Ryzon Gelatine Icing |
level teaspoonfuls powdered gelatine. 2 tablespoonfuls cold water. y^ cupful (i gill) boiling water. ^yi level cupfuls (i^ pounds) confectioners' Mix gelatine with cold ... From Ryzon Baking Book, 1916, page 47. | |
| Ryzon Baking Book (1916) | Ryzon Russian Pudding |
yi yi yi yi teaspoonful vanilla extract. Few drops red color. square (i ounce) bitter chocolate. Hot milk or sweet sauce. Cream butter and sugar together, add well ... From Ryzon Baking Book, 1916, page 70. | |
| Ryzon Baking Book (1916) | Ryzon Strawberry Pudding |
]/i cupful (4 ounces) sugar. egg. teaspoonful strawberry extract. 2^ level cupfuls (9 ounces) flour. i/i quart strawberries. Whipped cream. add egg well beaten, ... From Ryzon Baking Book, 1916, page 71. | |
| The Southern Cookbook (1912) | Sack Cream |
Boil a pint of raw cream, the volk of an egg well beaten, two or three spoonfuls of white wine, sugar, lemon-peel it over a gentle fire it be as thick as rich cream; put ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 62. | |
| The White House Cook Book (1887) | Sago Apple Pudding |
ONE cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples pared and cored, or quartered, and steamed tender and put in ... From The White House Cook Book, 1887, page 439. | |
| The Virginia House-Wife (1824) | Sago Cream |
Wash the sago clean, and put it on the firc with a stick of cinnamon and as much water as will boil it thick and soft; take out the cinnamon and add rich boiled custard ... From The Virginia House-Wife, 1824, page 199. | |
| The Kansas Home Cook-Book (1874) | Sago Cream |
Three tablespoons sago, one quart of milk, and yolks of three eggs; sweeten and flavor: and coid add the From The Kansas Home Cook-Book, 1874, page 236. | |
| The American Frugal Housewife (1829) | Sago Jelly |
The sago should be soaked in cold water an hour, and washed thoroughly; simmered with lemon-peel and a few cJoves. Add wine and loaf sugar when nearly done; and let it ... From The American Frugal Housewife, 1829, page 40. | |
| Gulf City Cook Book (1878) | Sago Jelly |
Put to soak over night one cupful of sago in a tumbler of cold water. In the morning, add one pint of boiling water and the juice and rind of one lemon; boil gently ... From Gulf City Cook Book, 1878, page 255. | |
| The White House Cook Book (1887) | Sago Jelly |
.MADE the same as tapioca0 If seasoning is not advisable the sago may be boiled in milk, instead of water, and eaten plain. Bice jelly made the same, using only half as much rice as sago. From The White House Cook Book, 1887, page 556. | |
| The Good Housekeeper (1841) | Sago Pudding |
Boil five table-spoonfuls of sago, well picked and washed, in a quart of milk till quite soft, with a stick of cinnamon. Then stir in one teacup of butter and two of ... From The Good Housekeeper, 1841, page 78. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sago Pudding |
Pick over and wash a teacupful of sago, pour on nearly a quart of boiling water; add a half teacupful a if preferred, brown; cold, pour it over the apples, or mix the ... From Mrs. Owen's Illinois Cook Book, 1871, page 267. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sago Pudding |
Wash one cupful of sago; put it in your pudding-dish and pour on one quart of boiling water, stirring all the time; put in a little salt and one cupful of sugar; let it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 339. | |
| Housekeeping in Old Virginia (1879) | Sago Pudding |
Boil one cupful of sago in a quart of water. Pare apples, put 390 SAGO PUDDING — SIPPET PUDDING. tJiera in a dish and stew a little. Pour the sago over them, and bake ... From Housekeeping in Old Virginia, 1879, page 397. | |
| Housekeeping in Old Virginia (1879) | Sago Pudding |
Boil one pint and a half of new milk with four spoonfuls of sago, nicely washed and picked. Sweeten to the taste; flavor with lemon peel, cinnamon, and mace. Mix all, ... From Housekeeping in Old Virginia, 1879, page 398. | |
| The Southern Cookbook (1912) | Sago Pudding |
Boil a pint and a half of new milk with four spoonfuls of nicely washed and picked, lemon-peel, cinnamon, and Sweeten to taste: then mix four eggs, put a paste around ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 46. | |
| The International Cook Book (1906) | Sago Pudding with Currants |
1041. SAGO PUDDING WITH CURRANTS Boil a pint milk in a small saucepan, sprinkle evenly three ounces sago and continually mix while cooking for eight minutes. Remove from ... From The International Cook Book, 1906, page 320. | |
| Mrs. Hale's New Cook Book (1857) | Sago Pudding.—Boil |
5 table-spoonsful of sago, well picked and washed, in 1 quart of milk till quite soft, with « stick of 8^4 Then stir in 1 tea-cup of butter and 2 of powdered !oaf sugar. ... From Mrs. Hale's New Cook Book, 1857, page 331. | |
| Housekeeping in Old Virginia (1879) | Saked Custard |
Scald eight teacups milk. (Be careful not to boil it.) After cooling, stir into it eight eggs and two teacups sugar. Bake in a dish or cups. Set in a stove pan and ... From Housekeeping in Old Virginia, 1879, page 433. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sallie's Meringue Pudding |
Put a teacupful of rice to one pint of water. the water is boiled out, add one pint of milk, a piece of butter size of an egg, and yelks of three eggs. yelks into the ... From Mrs. Owen's Illinois Cook Book, 1871, page 283. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Saratoga Pudding |
i cup of chopped suet i cup of raisins i cup of currants gill of brandy Mix the suet and molasses, add the milk, then the flour and spices; add the the brandy, salt, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 409. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sauteme Jelly |
2 tablespoons gelatine J cup lemon juice IJ cups sauterne li cups sugar green coloring Soak gelatine in cold water, add a small amount of coloring to boiling water, pour ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 234. | |
| The Boston Cooking-School Cook Book (1896) | Sauterne Jelly |
Soak two tablespoons granulated gelatine in one-half cup cold water, and dissolve in one and one-half cups boiling water. Add one and one-half cups Sauterne, three ... From The Boston Cooking-School Cook Book, 1896, page 488. | |
| Rumford Complete Cook Book (1908) | Savory Custard |
1 cup beef tea or good stock (chicken or Beat the eggs light but not foamy; add and pepper if not objected to. Have the beef tea or stock hot and pour it over the eggs. ... From Rumford Complete Cook Book, 1908, page 247. | |
| The Creole Cookery Book (1885) | Savoy Pudding |
Twelve eggs, all the whites taken out, 3 lb. of sugar, 5 ounces of butter, well creamed, the grating of 2 lemons and juice of 1; bake it in a thin paste.. From The Creole Cookery Book, 1885, page 193. | |
| Presbyterian Cook Book (1873) | Sayoy Pudding |
Stale sponge or other plain cake may be made into a nice pudding by crumbling it into a little more than a pint of milk, with two or three beaten eggs, and baking it. From Presbyterian Cook Book, 1873, page 81. | |
| The Southern Cookbook (1912) | Scald Cream |
In winter the milk stands twenty-four hours before scalded, in summer twelve. The milk pan is to be put on a hot if you have one. It must remain on the hot, on no ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 108. | |
| Foods That Will Win the War and How to Cook Them (1918) | Scalloped Fruit Pudding |
2 tablespoons melted fat 2 cups crumbs 2 cups of left-over canned 4 cup of fruit juice or water or cooked dried fruit Put one-quarter of the crumbs on the bottom of a ... From Foods That Will Win the War and How to Cook Them, 1918, page 72. | |
| The International Cook Book (1906) | Scotch Pudding |
413. POTAGE SANT£ Have in a saucepan three ounces lean salt pork cut into small pieces, one sliced white onion, three small sliced leeks, two sprigs bay leaf and ... From The International Cook Book, 1906, page 134. | |
| The Creole Cookery Book (1885) | Seasoned Cream |
Mix together 1 gill of rich milk and a wineglass of rose water, and 4 ounces of powdered white sugar; then add the yolks of.2 eggs well beaten; stir all into 1 quart of ... From The Creole Cookery Book, 1885, page 170. | |
| The Cook's Own Book (1832) | See Ice |
I: \SPBERRY SPONGE. in a three-quarters of an ounce of isinglass, add to it three-quarters of a pint of cream, and the same proportion of new milk, pint of raspl>erry ... From The Cook's Own Book, 1832, page 219. | |
| The International Cook Book (1906) | Semolina Pudding with Almonds |
1240. OYSTER CROQUETTES Plunge forty large, fresh-opened oysters (saving their liquor) in a pint boiling water with a half teaspoon salt for five minutes; drain on a ... From The International Cook Book, 1906, page 381. | |
| Presbyterian Cook Book (1873) | Seven-cent Pudding |
One pint of flour; one teacupful of sugar; one of sweet; one egg of an egg; one teacupful currants, and one half teaspoonful baking powder; spread over with melted ... From Presbyterian Cook Book, 1873, page 79. | |
| Modern American Drinks (1895) | Shaddock, or Grape Fruit Sherbet |
Soak one tablespoonful gelatin in a little cold water; take one pint of water and one sugar, boil for five minutes. Dissolve the soaked gelatin in the boiling syrup. From Modern American Drinks, 1895, page 120. | |
| The Southern Cookbook (1912) | Shelford Pudding |
Mix three quarters of a pound of currants, or raisins, one pound of suet, one pound of flour, six eggs, a little good some lemon-peel, and a little salt. it in a melon shape six From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 56. | |
| Jell-O Recipe Book (1905) | Sherbet |
add the juice of three lemons and one orange, and a cup of granulated sugar dissolved in two cups hot water. Freeze as usual. When nearly frozen add the beaten whites of ... From Jell-O Recipe Book, 1905, page 7. | |
| Rumford Complete Cook Book (1908) | Sherbet |
is a ice the addition of of eggs. Mousse and Parfait are cream mixtures frozen without stirring. Have the liquid perfectly cold when put into the freezer. When fruit is ... From Rumford Complete Cook Book, 1908, page 191. | |
| The Cook's Own Book (1832) | SHERBET, TURKISH. Wash a small |
fore quarter of veal, put the fire with nine pints of water; skim let it till reduced to two pints; nin UK! when cold, add to it a pint and a half of clear lemon-juice, ... From The Cook's Own Book, 1832, page 242. | |
| The Appledore Cook Book (1872) | Sice Meringue |
Two cups of boiled rice, one quart of milk, the yolks of six eggs and the whites of four, two spoonfuls of sugar, one teaspoonful of salt, half a teaspoonful of the ... From The Appledore Cook Book, 1872, page 151. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Silver Lake Custard |
Take two pounds of sponge cake (baked in a square pan); it in a deep dish; then take three pints or one of Madeira wine and to taste, with which saturate the sponge cake ... From Mrs. Porter's New Southern Cookery Book, 1871, page 367. | |
| The Virginia House-Wife (1824) | Sippet Pudding |
Cut a loaf of bread as thin as possible, put a layer of it in the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currants or stoned ... From The Virginia House-Wife, 1824, page 181. | |
| Housekeeping in Old Virginia (1879) | Sippet Pudding |
Butter a baking-dish, cut slices of light bread very thin, buttering them before cutting. Put them in the dish, strewing over each separate layer, currants, citron, ... From Housekeeping in Old Virginia, 1879, page 398. | |
| The Virginia House-Wife (1824) | Sliced Apple Pudding |
Beat six eggs very light, add a pint of rich milk, pare some apples, or peaches, slice them thin, make the eggs and milk into a tolerably thick batter with flour, add a ... From The Virginia House-Wife, 1824, page 169. | |
| The Creole Cookery Book (1885) | Snow Cream |
Put some thin slices of sponge cake in the bottom of a dish; pour in wine enough to soak it; beat up the whites of 3 eggs very hard; add to it 2 tablespoonfuls of finely ... From The Creole Cookery Book, 1885, page 187. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Snow Cream |
Beat the whites of four eggs until foamy, then add gradually four tablespoonfuls of powdered sugar, beating all the while, then beat until stiff enough to stand alone; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 434. | |
| The White House Cook Book (1887) | Snow Cream |
HEAT a quart of thick, sweet cream; when ready to boil, stir into it quickly three tablespoonfuls of cornstarch flour, blended with some cold cream; sweeten to taste and ... From The White House Cook Book, 1887, page 389. | |
| The Picayune Creole Cook Book (1901) | Snow Cream |
Créme @ la Neige. 1 Pint of Fresh, Sweet Cream. 8 Tablespoonfuls of White Powdered 1 Coffeespoon of Orange Flower Water. Add to one pint of fine, fresh, sweet cream ... From The Picayune Creole Cook Book, 1901, page 285. | |
| The Southern Cookbook (1912) | Snow Cream |
Put to a quart of cream the of beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon-peel: whip it to a froth, remove the peel, and serve in a From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 67. | |
| The National Cookery Book (1876) | Snow Custard |
Dissolve half a box of gelatin in a pint of water, and squeeze the juice of four oranges into it. Soak the rinds of two of the oranges in the water, add two cupfuls of ... From The National Cookery Book, 1876, page 237. | |
| Mrs. Owen's Illinois Cook Book (1871) | Snow Pudding |
Half ounce of gelatine, One pint of boiling water, Three-quarters of pound white sugar, The juice of two lemons. After it is thoroughly dissolved, strain as soon as it ... From Mrs. Owen's Illinois Cook Book, 1871, page 268. | |
| The Appledore Cook Book (1872) | Snow Pudding |
Soak half a box of Cox's sparkling gelatine in half a cup of cold water two hours; pouf on this nearly a pint of boilingwater, stir until the gelatine is all dissolved, ... From The Appledore Cook Book, 1872, page 147. | |
| Housekeeping in Old Virginia (1879) | Snow Pudding |
Let a box of gelatine stand one hour in a pint of cold water. Then add two pints of boiling water, four cupfuls of crushed sugar, the juice of four lemons and the rind ... From Housekeeping in Old Virginia, 1879, page 394. | |
| Housekeeping in Old Virginia (1879) | Snow Pudding |
Dissolve one-half box gelabine in one pint hot water. Let it stand long enough to cool a little but not to congeal. Then add the whites of three eggs, juice of two ... From Housekeeping in Old Virginia, 1879, page 394. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Snow Pudding |
One whole box of Cox's gelatine to a pint of cold water and let it remain one hour; then pour a quart of boiling water on it. the whites of ten eggs to a froth, and add ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 59. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Snow Pudding |
34 box gelatine.: - Yolks of 8 eggs. 24 cup cold water. 38 tablespoonfuls sugar. 1 cup boiling water. 46 saltspoonful salt. “1 cup sugar. 1 pint hot milk. 44-cup lemon ... From Mrs. Lincoln's Boston Cook Book, 1884, page 373. | |
| The Creole Cookery Book (1885) | Snow Pudding |
One half package of Coxe’s gelatine;. pour over it 1 cup of cold water, and add 14 cups of sugar; when soft, add 1 cup of boiling water, juice of 1 lemon and the whites ... From The Creole Cookery Book, 1885, page 193. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Snow Pudding |
YZ box of gelatine Juice of three lemons Cover the gelatine with cold water, and let it soak a halfThen pour over it the boiling water, add the sugar, and it is; the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 421. | |
| The White House Cook Book (1887) | Snow Pudding |
ONE-HALF a package Cox's gelatine; pour over it a cupful of cold water and add one and a half cupf uls of sugar; when soft, add one cupful of boiling water and the juice ... From The White House Cook Book, 1887, page 443. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Snow Pudding |
2 tablespoons cold water \ cup lemon juice Soak the gelatine in cold water; dissolve in; add sugar and till thickens, then add the beaten whites of eggs and continue ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 242. | |
| The Boston Cooking-School Cook Book (1896) | Snow Pudding II |
Beat whites of four eggs until stiff, add one-half tablespoon granulated gelatine dissolved in three tablespoons boiling water, beat until thoroughly mixed, add ... From The Boston Cooking-School Cook Book, 1896, page 490. | |
| Gulf City Cook Book (1878) | Snow Pudding.—no |
TaKe a box of gelatine; pour on it a pint of cold water. soft, add a of boiling water, the juice of four lemons, and half a pound of sugar; strain and put aside to it ... From Gulf City Cook Book, 1878, page 184. | |
| The New England Cook Book (1905) | Snow Pudding.—Soak |
an ounce of gelatine in a pint of cold water for one hour; then place it over the fire, stir gently, and remove as soon as it is dissolved; when almost cold, beat to a ... From The New England Cook Book, 1905, page 200. | |
| The White House Cook Book (1887) | Snowball Custard |
SOAK half a package of Cox's gelatine in a teacupful of cold water one hour, to which add a pint of boiling water, stir it until the gelatine is thoroughly dissolved. ... From The White House Cook Book, 1887, page 382. | |
| Housekeeping in Old Virginia (1879) | Snowball Pudding |
Boil one quart of rich milk and then thicken it with a tablespoonful of flour or arrow-root. Beat up the yolks of four eggs with three tablespoonfuls of white sugar. ... From Housekeeping in Old Virginia, 1879, page 404. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soak the gelatine in a |
little of the water. Boil one cupful of the water and dissolve the gelatine in it. Mix together the and lemon Turn into the can, and is light and creamy. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 304. | |
| Common Sense in the Household (1871) | Soak the gelatine in the |
cold water one hour. Add to this the sugar, lemons, and cinnamon; pour over all a quart of boiling water, and stir until the gelatine is thoroughly Put in the wine, ... From Common Sense in the Household, 1871, page 440. | |
| Aunt Babette's Cook Book (1889) | Soda Cream |
Take three pounds of granulated sugar and one and one-half ounces of tartaric acid, both dissolved in one quart of hot water. When cold add the well-beaten whites of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 524. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Soda Pudding |
Take one teacupful of sugar, two teacupsfuls of milk, five tablespoonsful of melted two eggs, four teacupsful of flour, one of soda, two teaspoonsful of cream, two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 330. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soda, Cream of Tartar, Baking Powder |
There should not be so much of these articles used as to require that they be purchased in large quantities. of tartar is expensive, soda If one prefers to use baking ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 63. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soft Caramel Custard |
One quart of milk, half a cupful of sugar, six teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat the eggs, and add the cold milk to them. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 314. | |
| The White House Cook Book (1887) | Soft Caramel Custard |
ONE quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk to ... From The White House Cook Book, 1887, page 379. | |
| The Appledore Cook Book (1872) | Soft Custard |
Put one quart of new milk into a tin pail, and set the pail into a kettle with boiling water, and sweeten with one cup of sugar. Beat well the yolks of ten, and the ... From The Appledore Cook Book, 1872, page 170. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soft Custard |
One quart of milk, one teacupful half a teaspoonful of salt, the yolks of eight eggs and whites of two, one teaspoonful of lemon or vanilla flavor, or half as much of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 314. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Soft Custard |
Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double and cook until mixture thickens and is of a smooth and creamy ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 227. | |
| Mary Elizabeth's War Time Recipes (1918) | Soft Custard |
(This is an inexpensive substitute for cream to serve with stewed fruits. We are urged to use stewed or fresh fruits particularly for desserts. ) @ level tablespoons ... From Mary Elizabeth's War Time Recipes, 1918, page 182. | |
| The White House Cook Book (1887) | Solid Cream |
FOUE tablespoonfuls of pounded sugar, one quart of cream, two tablespoonfuls of brandy, the juice of one large lemon. Strain the lemon juice over the sugar and add the ... From The White House Cook Book, 1887, page 388. | |
| Mrs. Owen's Illinois Cook Book (1871) | Souffle Pudding |
Boil one pound of nice prunes in enough to cover them; when soft, sweeten them a them in a pudding dish. Prepare a maringue of whites of eggs beaten with and over them. ... From Mrs. Owen's Illinois Cook Book, 1871, page 302. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Souffle Pudding |
Put six ounces of corn-starch into a stewpan, of pounded loaf sugar; mix smoothly together, and add four ounces of fresh butter and a few drops of vanilla flavoring; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 341. | |
| La Cuisine Creole (1885) | Souffle Pudding |
Take a pint of milk, a cup of flour, one spoonful of sugar, and a piece of butter as large as an egg. Scald the milk, flour, and butter together. After the batter ... From La Cuisine Creole, 1885, page 207. | |
| The Creole Cookery Book (1885) | Souffle Pudding |
Three ounces of sifted flour, 24 ounces of granulated sugar, 1 pint-of sweet milk, 1 tablespoon of butter, 5 eggs beaten separately; put on your milk to boil, reserving ... From The Creole Cookery Book, 1885, page 206. | |
| Gulf City Cook Book (1878) | Souffli Pudding |
Boil together one pint of milk and two table-spoonfuls of of flour, stirring to prevent burning; turn out to cool when Stir into the boiled milk ten table-spoonfuls of ... From Gulf City Cook Book, 1878, page 181. | |
| The Creole Cookery Book (1885) | Southern Pudding |
Lay alternately in a baking dish slices of nice tart apples; on these sprinkle sugar, and the grated oily rind of 1 lemon, and then crumbs of stale rusks which have been ... From The Creole Cookery Book, 1885, page 207. | |
| The National Cookery Book (1876) | Spanish Cream |
Soak half a box of gelatin in half a pint of milk for one hour. Beat the yolks of six eggs, with sugar to your taste, and when one quart of milk is just ready to boil, ... From The National Cookery Book, 1876, page 241. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spanish CREAM |
One box Coxe’s gelatine dissolved in a pint of cold milk; into two quarts boiling milk, stir one and a half cups sugar, and the yolks of eight eggs; pour all upon the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 91. | |
| Gulf City Cook Book (1878) | Spanish Cream |
Three pints of milk, one ounce of gelatine, six eggs, twelve table-spoonfuls of sugar. Beat the yelks and sugar together. Soak the gelatine in about half a pint of cold ... From Gulf City Cook Book, 1878, page 199. | |
| Housekeeping in Old Virginia (1879) | Spanish Cream |
^^oil, till dissolved, one ounce of gelatine in three pints of milk. Then add the yolks of six eggs, beaten light, and mixed with two teacups sugar. Put again on the ... From Housekeeping in Old Virginia, 1879, page 433. | |
| Housekeeping in Old Virginia (1879) | Spanish Cream |
Dissolve half a box gelatine in half a pint milk. Boil one quart milk, and while boiling beat six eggs separately and very light. Mix the yolks with the boiling milk, ... From Housekeeping in Old Virginia, 1879, page 434. | |
| The Dixie Cook-Book (1883) | SpanisH CREAM |
One box Coxe’s gelatine dissolved in a pint of cold milk; into two quarts boiling milk stir one and a half cups sugar and the yolks of eight eggs; pour all upon the ... From The Dixie Cook-Book, 1883, page 110. | |
| The White House Cook Book (1887) | Spanish Cream |
TAKE one quart of milk and soak half a box of gelatine in it for an hour; place it on the fire and stir often. Beat the yolks of three eggs very light with a cupful of ... From The White House Cook Book, 1887, page 383. | |
| The Boston Cooking-School Cook Book (1896) | Spanish Cream |
1^ box gelatine or Yolk 3 eggs 1 tablespoon granulated ^ cup sugar (scant) gelatine J^ teaspoon salt 3 cups milk 1 teaspoon vanilla or Whites 3 eggs 3 tablespoons wine ... From The Boston Cooking-School Cook Book, 1896, page 493. | |
| The Picayune Creole Cook Book (1901) | Spanish Cream |
Oréme a VEspagnole. 1 Quart of Milk. The Yolks of 5 Eggs. 1 Cup of Sugar. Pint of Gelatine. Soak the gelatine and whip one pint of cream. Set the milk to boil, and add ... From The Picayune Creole Cook Book, 1901, page 287. | |
| Dainty Desserts for Dainty People (c. 1910s) | Spanish Cream |
(scant). 1 teaspoonful vanilla, or 3 tablespoonfuls wine, if desired. Soak gelatine in one-half cup milk. Scald remaining milk, and pour slowly on the yolks of eggs well ... From Dainty Desserts for Dainty People, c. 1910s, page 16. | |
| The New England Cook Book (1905) | Spanish Cream. — Soak |
one-half box of 5wampscott Sparkling Gelatine in one-half cup water fifteen minutes; add three pints milk, one cup sugar, one teaspoonful of Metcalf's Water White ... From The New England Cook Book, 1905, page 209. | |
| The New England Cook Book (1905) | Sparkling Gelatine |
in one-half cup cold water; add one cup boiling water, juice of one lemon, one cup sugar and one pint orange; stir, strain and place in mold, and set on ice to harden. ... From The New England Cook Book, 1905, page 214. | |
| Dainty Desserts for Dainty People (c. 1910s) | Sparkling Gelatine |
Few grains paprika. 1 cup finely chopped mint leaves. 1 cup vinegar. Soak gelatine in cold water five minutes, and dissolve in syrup made by boiling sugar and vinegar ... From Dainty Desserts for Dainty People, c. 1910s, page 36. | |
| Dainty Desserts for Dainty People (c. 1910s) | Sparkling Gelatine |
L tablespoonful boiling water, tablespoonful sugar. cup grapefruit juice. Soak gelatine in cold water three minutes, ^dd boiling water and sugar, place over hot water, ... From Dainty Desserts for Dainty People, c. 1910s, page 43. | |
| Larkin Housewives' Cook Book (1915) | Spiced Apple Pudding |
Sift together two cups flour, one teaspoon allspice, teaspoon ground nutmeg and two teaspoons baking powder. Add one beaten egg, one cup sugar, four tablespoons soft ... From Larkin Housewives' Cook Book, 1915, page 87. | |
| Home Candy Making (1889) | Spiced Cream Balls |
Put a piece of fondant the size of an egg in a dinner plate, flatten it and place in the centre a half-teaspoonful of ground cinnamon, an eighth of ground cloves, a ... From Home Candy Making, 1889, page 40. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Spottsylvania Pudding |
Make a butter crust or a suet one, using for a moderate-sized pudding from three-quarters to one pound of flour, with the other ingredients in proportion; butter a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 338. | |
| The Cook's Own Book (1832) | Spring Fruit Sherbet |
six or eight sticks of rhubarb (quite clean) in a quart of water; the liquor through a tamis into a jug,, with the peel of a lemon cut very thin, and two tablespoonfuls ... From The Cook's Own Book, 1832, page 261. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Spring Fruit Sherbet |
Boil in a quart of water six or eight stalks of the rhubarb plant, peel of a lemon pared thin, and the juice of it. it has boiled eight, or ten it, it to the taste with ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 109. | |
| The Dixie Cook-Book (1883) | Srrawberry Ice-cream |
Sprinkle strawberries with sugar, wash well and rub through a sieve; to a pint of the juice add half a pint of good cream, make it very sweet; freeze, and when beginning ... From The Dixie Cook-Book, 1883, page 182. | |
| The Dixie Cook-Book (1883) | Srrawserry Ice |
Mash two quarts of strawberries with two pounds of sugar; let stand an hour or more, squeeze in a straining cloth, pressing out all the juice; add an equal measure of ... From The Dixie Cook-Book, 1883, page 183. | |
| The Boston Cooking-School Cook Book (1896) | St. James Pudding |
3 tablespoons butter Salt \ % cup molasses Clove I % cup milk Allspice j ^ teaspoon each \yi cups flour Nutmeg J }^ teaspoon soda % lbdates, stoned and cut in pieces Mix ... From The Boston Cooking-School Cook Book, 1896, page 469. | |
| Dainty Desserts for Dainty People (c. 1910s) | St. Regis Pudding |
i cup sherry wine. i cup apricot syrup. Bring hot water and sugar to boiling point and let boil one minute. Add sherry wine, apricot syrup, lemon juice, salt and ... From Dainty Desserts for Dainty People, c. 1910s, page 22. | |
| Fifty-Two Sunday Dinners (1913) | Steam Currant Pudding |
8 tablespoons Cottolene. ¥% teaspoon salt. Y cup sugar. 1 egg well beaten. 21% cups flour. 1 cup milk. 814 teaspoons baking powder. 14 cup currants. Process: Mix and ... From Fifty-Two Sunday Dinners, 1913, page 50. | |
| Gulf City Cook Book (1878) | Steam-pudding |
-One tea-cupful of raisins stoned and cut fine, one of beefsuet, one cup of molasses, one tea-spoonful of soda, one cup of milk, four cups of flour, a pinch of salt; ... From Gulf City Cook Book, 1878, page 176. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Apple Pudding |
2 cups flour 2 tablespoons butter }4. teaspoon salt 4 apples cut in eighths Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing ... From The Boston Cooking-School Cook Book, 1896, page 466. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Blueberry Pudding |
Mix and sift dry ingredients and work in butter same as for Steamed Apple Pudding. Add one cup each of milk, and blueberries rolled in flour; turn into buttered mould ... From The Boston Cooking-School Cook Book, 1896, page 467. | |
| Fifty-Two Sunday Dinners (1913) | Steamed Blueberry Pudding |
2¥ cups bread flour. 2 tablespoons Cottolene. 4 teaspoons baking powder. _—1 cup milk. 1 teaspoon salt. 1 cup blueberries. Process: Mix and sift flour, baking powder and ... From Fifty-Two Sunday Dinners, 1913, page 100. | |
| La Cuisine Creole (1885) | Steamed Cabinet Pudding, Very Fine |
Butter a pudding mould, and line it with brioche, or any kind of cold sweet roll, or Sally Lunn, that has been left over. Fill the mould with layers of sponge cake, or ... From La Cuisine Creole, 1885, page 184. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Chocolate Pudding |
3 tablespoons butter 2}-^ cups flour 1 egg 2}4 squares unsweetened chocolate Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking ... From The Boston Cooking-School Cook Book, 1896, page 468. | |
| Larkin Housewives' Cook Book (1915) | Steamed Chocolate Pudding |
Melt two ounces chocolate over hot water; beat one egg light, add one cup milk, sift three teaspoons baking powder with two cups of flour and one-fourth teaspoon salt. ... From Larkin Housewives' Cook Book, 1915, page 90. | |
| Fifty-Two Sunday Dinners (1913) | Steamed Cottage Pudding |
8 tablespoons Cottolene. 1 cup milk. 1 cup sugar. 2 cups flour. 2 eggs. 8 teaspoons baking powder. Y teaspoon salt. Procsss: Cream Cottolene, add sugar gradually, ... From Fifty-Two Sunday Dinners, 1913, page 28. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Cranberry Pudding |
i cup sugar 1)^ tablespoons baking powder 3 eggs, )4, cup milk \)4, cups cranberries Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and ... From The Boston Cooking-School Cook Book, 1896, page 467. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Steamed Fig Pudding |
1 cup chopped figs 2^ cups soft bread crumbs J cup chopped suet Cover bread crumbs with milk. Chop figs and suet together, add ingredients, pour in melon and steam and to From Lowney's Cook Book, Illustrated in Colors, 1907, page 259. | |
| Fifty-Two Sunday Dinners (1913) | Steamed Graham Pudding |
8 tablespoons Cottolene. ¥4 teaspoon soda. ¥ cup N. O. Molasses. 1 teaspoon salt. ¥ cup milk. 1% teaspoon cinnamon. 1 egg well beaten. Y{ teaspoon cloves. 14 cups’Graham ... From Fifty-Two Sunday Dinners, 1913, page 65. | |
| The Corn Cook Book (1918) | Steamed Indian Meal Pudding |
% cup finely chopped M\ cup sour milk H cup N. O. Mix suet and dissolve soda in sour milk, add to Beat well, pour buttered mold and steam four From The Corn Cook Book, 1918, page 37. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Steamed Indian Pudding |
i^ pound of beef's suet Small piece of stick cinnamon Grated rind of one lemon i pint of Indian meal gill of molasses the suet very fine and mix it with the Indian meal. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 407. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Lemon Pudding |
8 small slices stale bread 3 tablespoons su|;^ar Lemon mixture 2 eggs 1 cup milk Grated rind 1 lemon y^ teaspoon salt Spread bread with lemon mixture, and arrange in ... From The Boston Cooking-School Cook Book, 1896, page 462. | |
| Rumford Complete Cook Book (1908) | Steamed Orange Pudding |
\y2 cups scalded milk. The grated rind and strained juice of 2 small oranges. Pour the scalded milk over the crumbs, add the let the mixture stand for ten minutes; the ... From Rumford Complete Cook Book, 1908, page 116. | |
| Fifty-Two Sunday Dinners (1913) | Steamed Peach Pudding |
Fill a two-quart mold two-thirds full of pared, stoned and sliced peaches. Butter the inside edge of mold, also the inside of cover. Cover‘with a soft dough made by ... From Fifty-Two Sunday Dinners, 1913, page 140. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Steamed Pudding |
0^"E cupful each of suet chopped fine, seedless raisins, molasses and sweet milk, one teaspoonful of soda, one of tartar, two cupsful of flour, saltspoonful of; steam ... From Mrs. Porter's New Southern Cookery Book, 1871, page 328. | |
| Housekeeping in Old Virginia (1879) | Steamed Pudding |
\ pound of seeded raisins. 1 cupful of sour cream. 2 teaspoonfuls of cream tartar. Let it steam two hours. Have the water boiling fast, and don't open till it has boiled ... From Housekeeping in Old Virginia, 1879, page 378. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Steamed Sago Pudding |
3<^ c sago 1 tbsp butter substitute ^ c potato flour \i tsp salt Soak sago over night. Steam pudding 2 hrs. with sweet sauce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 59. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Steamed Suet and Fruit Pudding |
246 cups flour. 1 cup chopped suet, or 1 teaspoonful soda. % cup butter. 4g teaspoonful salt.. 1 cup chopped raisins or currants. © 4g saltspoonful cinnamon. 1 cup water ... From Mrs. Lincoln's Boston Cook Book, 1884, page 365. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Steanied Fruit Pudding |
1 pint flour. °. 2 eggs. 2 teaspoonfuls baking-powder. 4g cup sugar. Vg teaspoonful salt. 1 pint berries, or ripe fruit or cut 1 cup milk. small, or 2 tablespoonfuls ... From Mrs. Lincoln's Boston Cook Book, 1884, page 365. | |
| Larkin Housewives' Cook Book (1915) | Steeimed Chocolate Pudding |
Melt two ounces chocolate over hot water; beat one egg light, add one cup milk, sift three teaspoons baking powder with two cups of flour and one-fourth teaspoon salt. ... From Larkin Housewives' Cook Book, 1915, page 88. | |
| The Appledore Cook Book (1872) | Stmderland Pudding |
Beat to a froth six eggs. Mix gradually one quart of milk with one cup of flour; stir into this the eggs and one teaspoonful of salt. Bake twenty minutes in little ... From The Appledore Cook Book, 1872, page 153. | |
| Housekeeping in Old Virginia (1879) | Stock Jelly |
To one and a half gallons of stock, put the whipped whites of eighb eggs. Put in six blades of mace and the rind of three lemons, 4|- pounds sugar. Let it boil ten ... From Housekeeping in Old Virginia, 1879, page 427. | |
| The Creole Cookery Book (1885) | Stone Cream |
Put in the dish you intend sending to table, 3 spoonfuls of the lemon juice with a little of the peel gratedyto apricot jam; boil together 1 pint of cream, 4 ounce of ... From The Creole Cookery Book, 1885, page 177. | |
| The Boston Cooking-School Cook Book (1896) | Stra-wberry Ice Cream I |
3 gjnts thin cream 2 cups sugar 2 l?]^es berries Few grains salt Wash and hull berries, sprinkle with sugar, cover, and let stand '^wo hours. Mash, and squeeze through ... From The Boston Cooking-School Cook Book, 1896, page 516. | |
| Aunt Babette's Cook Book (1889) | Strawbekry Ice |
(No. 1.) Extract the juice of two quarts of berries by mashing and pressing them through a hair sieve. Use the juice of one lemon and one pound of sugar to each quart of water. Freeze. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. | |
| The Dixie Cook-Book (1883) | Strawberries with Whipped Cream |
Prepare in Jayers as above, cover with one pint of cream, whites of three eggs and a tea-cup of powdered sugar, whipped together and flavored with strawberry juice. From The Dixie Cook-Book, 1883, page 169. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Strawberry , Blackberry, and Raspberry Jelly |
Pick overyour fruit carefully, then mash and squeeze the berries through a flannel bag, to each pint of juice put a pound of white sugar, set it on the fire, when it From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 102. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Strawberry Bavarian Cream |
One quart of strawberries, one of cream, one cupful of sugar, half a cupful of boiling water, Mash the berries and sugar together, and let stand one From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 291. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Strawberry Bavarian Cream |
i quart of strawberries YZ cup of cold water the gelatine with the water, and soak a half-hour. Mash the berries and press them through a sieve fine enough to remove ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 432. | |
| The White House Cook Book (1887) | Strawberry Bavarian Cream |
PICK off the hulls of a box of strawberries, bruise them in a basin with a cup of powered sugar; rub this through a sieve and mix with it a pint of whipped cream and one ... From The White House Cook Book, 1887, page 384. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Strawberry Bavarian Cream |
1 pint fresh strawberry juice 24 whole strawberries whip from one pint of cream Soak gelatine in cold water, dissolve in boiling water. Add fruit juice and sugar; until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 236. | |
| Dainty Desserts for Dainty People (c. 1910s) | Strawberry Bavarian Cream |
1 cup strawberry juice and pulp. 1^ cups heavy cream, beaten until Soak gelatine in cold water five minutes, and dissolve by standing cup containing mixture in hot ... From Dainty Desserts for Dainty People, c. 1910s, page 15. | |
| The White House Cook Book (1887) | Strawberry Charlotte |
MAKE a boiled custard of one quart of milk, the yolks of six eggs and three-quarters of a cupful of sugar; flavor to taste. Line a glass fruit-dish with slices of sponge ... From The White House Cook Book, 1887, page 396. | |
| Housekeeping in Old Virginia (1879) | Strawberry Charlotte Russe |
Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste and flavor with vanilla. Pour into moulds. Then put it on sponge cake, covered with strawberry jam, ... From Housekeeping in Old Virginia, 1879, page 432. | |
| The Boston Cooking-School Cook Book (1896) | Strawberry Cottage Pudding |
y^ cup butter % cup milk 1 Qgg 3 teaspoons baking powder Mix same as Cottage Pudding, and bake twenty-five minutes in shallow pan; cut in squares and serve with ... From The Boston Cooking-School Cook Book, 1896, page 463. | |
| The Cook's Own Book (1832) | Strawberry Cream |
Put six ounces of straw tarry jam to a pint of cream, add to it of a lemon, whisk it fast at the edge of a dish, lay the froth on a sieve, add a more juice of lemon, and ... From The Cook's Own Book, 1832, page 262. | |
| Housekeeping in Old Virginia (1879) | Strawberry Cream |
Four quarts thick sweet cream, four quarts strawberries. The berries must be mashed or bruised, caps and all, with a teacup of granulated sugar to each quart. After ... From Housekeeping in Old Virginia, 1879, page 441. | |
| The Creole Cookery Book (1885) | Strawberry Cream |
Boil 1 pint of milk, well sweetened, and moisten a dessertspoonfil of flour with a little of the hot milk; put the milk on the fire and stir with a wooden spoon; pour in ... From The Creole Cookery Book, 1885, page 172. | |
| Aunt Babette's Cook Book (1889) | Strawberry Cream |
(No. 1.) Stir together for about ten minutes the yelks of ten eggs, three-quarters of a j)ound of pulverized sugar and a wineglassful of red wine, then add a pint of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 307. | |
| Aunt Babette's Cook Book (1889) | Strawberry Cream |
(No. 2.) Whip half a pint of whipping cream, add half a pint of strawberry juice, sweeten to taste, and udd the grated peel of a lemon. Serve in glasses. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 307. | |
| Aunt Babette's Cook Book (1889) | Strawberry Ice |
(No. 2.) Crush two quarts of strawberries with two pounds of sugar; let them stand for two hours, then strain through a jelly bag. Now add as much water as you have ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 423. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Strawberry Ice |
i>2 cups sugar 2 cups strawberry juice tablespoon lemon juice Mix sugar and water, add berries mashed and squeezed through double cheese-cloth, and lemon juice; strain and From Catering for Special Occasions, with Menus and Recipes, 1911, page 219. | |
| Mary Elizabeth's War Time Recipes (1918) | Strawberry Ice |
1 pint strawberry juice or mashed strawberries Juice one lemon 1 pound strained honey 1144 quarts water YQ teaspoon cream of tartar Put honey, water, and cream of tartar ... From Mary Elizabeth's War Time Recipes, 1918, page 170. | |
| The Italian Cook Book (1919) | Strawberry Ice |
(Gelato di fragola) Ripe strawberries, 24 Ib. Granulated sugar, 24 Ib. Water, one pint. A big lemon. An orange. Boil the sugar in the water for ten minutes in an ... From The Italian Cook Book: The Art of Eating Well, 1919, page 158. | |
| Directions for Cookery, in Its Various Branches (1837) | Strawberry Ice Creaini.—take |
two of ripe strawberries; hull them, and put them into a deep dish, strewing among them Cover them, and let them stand an hour or two. Then mash them through a sieve ... From Directions for Cookery, in Its Various Branches, 1837, page 327. | |
| Mrs. Owen's Illinois Cook Book (1871) | Strawberry Ice Cream |
Take one pint strawberries, one pint cream, nearly half a pound of powdered white sugar and the juice of one lemon. Mash the fruit through a sieve or very tine with the ... From Mrs. Owen's Illinois Cook Book, 1871, page 349. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Strawberry Ice Cream |
One quart of cream, one quart of strawberries, one pint of the together, and let them stand one or two Add the cream, rub through a strainer the freezer, and From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 297. | |
| The Picayune Creole Cook Book (1901) | Strawberry Ice Cream |
Creme Glacée aug Fraises, 1 Quart of Strawberries or 2 Tablespoonfuls of Strawberry Extract. 6 Eggs. The Juice of 1 Lemon. Set the milk the boil; take from the fire, add ... From The Picayune Creole Cook Book, 1901, page 327. | |
| Aunt Sammy's Radio Recipes (1927) | Strawberry Ice Cream |
2 quarts strawberries. 1 pint double cream. Wash and cap the berries. Chop them, cover with the sugar, and let stand in the refrigerator for two or three hours. Press ... From Aunt Sammy's Radio Recipes, 1927, page 64. | |
| The Boston Cooking-School Cook Book (1896) | Strawberry Ice Cream II |
8 pints thin cream 1^ cups sugar 2 boxes strawberries 2 cups milk Ij^ tablespoons arrowroot Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub ... From The Boston Cooking-School Cook Book, 1896, page 516. | |
| Gulf City Cook Book (1878) | Strawberry Ice-cream |
Sweeten and boil one gallon of sweet milk. Set it aside to; when ready to freeze stir in a quart of cream, whipped to a froth. After the cream begins to freeze, stir in ... From Gulf City Cook Book, 1878, page 189. | |
| The White House Cook Book (1887) | Strawberry Ice-cream |
. Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full ... From The White House Cook Book, 1887, page 414. | |
| Aunt Babette's Cook Book (1889) | Strawberry Ice-cream |
Reduce one quart of strawberries to a pulp. Do this with a potato-masher in a large porcelain bowl. Stir into this gradually one pound of pulverized sugar, then stir in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 431. | |
| Mrs. Hale's New Cook Book (1857) | Strawberry Ice-Oream^ |
{e'.;celleni).—Pass a of picked strawberries through a sieve with a wooden spoon, add 4 ozs of powdered sugar, and a pint of creaoi, and freeze. Ice Cream.—Pare a ripe ... From Mrs. Hale's New Cook Book, 1857, page 356. | |
| The White House Cook Book (1887) | Strawberry Jelly |
STRAWBERRIES, pounded sugar; to every pint of juice allow half a package of Cox's gelatine. Pick the strawberries, put them into a pan, squeeze them well with a wooden ... From The White House Cook Book, 1887, page 411. | |
| Aunt Babette's Cook Book (1889) | Strawberry Jelly |
PRESS the strawberries through a jelly press, or boil and mash them to a pulp and strain through a flannel bag. A good way to do this is to hang up the bag on a strong ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 462. | |
| The Picayune Creole Cook Book (1901) | Strawberry Jelly |
Gelée de Fraises. To Every Pound of Berries a Half Put the berries in a porcelain-lined kettle, cover them with the sugar and let them stand for two hours. Then set over ... From The Picayune Creole Cook Book, 1901, page 343. | |
| Common Sense in the Household (1871) | Strawberry or Raspberry Ice |
1 qr.art berries. Extract the juice and strain. 1 pint sugar—dissolved in the juice. 1 lemon—juice only. J pint of water. From Common Sense in the Household, 1871, page 453. | |
| The International Cook Book (1906) | Strawberry Pudding Souffle" |
1501. BISQUE OF OYSTERS, CAPUCINE Place thirty-six freshly opened oysters with their juice into a saucepan with a pint of extra oyster liquor, two and a half quarts ... From The International Cook Book, 1906, page 460. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Strawberry Sherbet |
Two of strawberries, one of sugar, one and a half of water, one the berries and sugar together, and let them stand two hours. Soak the gelatine in cold to cover. Add one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 305. | |
| La Cuisine Creole (1885) | Strawberry Sherbet |
Take fifteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a sliced lemon, and a teaspoonful of ... From La Cuisine Creole, 1885, page 241. | |
| The Creole Cookery Book (1885) | Strawberry Sherbet |
Three lbs. of strawberries, 8 ounces of red currants, 1 pint of water; crush the strawberries and currants in a sieve and let the juice run into a’ deep dish or bowl; ... From The Creole Cookery Book, 1885, page 171. | |
| Aunt Babette's Cook Book (1889) | Strawberry Sherbet |
A delicious summer drink is prepared in the following manner: Crush a quart of ripe strawberries, pour a quart of water over them, and add the juice of two lemons. Let ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 521. | |
| Modern American Drinks (1895) | Strawberry Sherbet |
Prepare same as raspberry sherbet, using strawberries in place of raspberries. One-half pint currant juice, one-half pint raspberry Use as much water as fruit juice; ... From Modern American Drinks, 1895, page 121. | |
| The Picayune Creole Cook Book (1901) | Strawberry Sherbet |
Sorbet aug Praises. 1% Pints of Strawberry Juice or Pulp. 1% Pints of Picked Red Strawberries. 3 Drops of Cochineal. Stem the strawberries and add the sugar and lemon, ... From The Picayune Creole Cook Book, 1901, page 330. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Strawberry Sherbet |
Use one quart of berry juice, four cups of sugar, the juice of two lemons, three pints of water and a few whole strawberries. Serve in a punch bowl with a block of ice, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 158. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Strawberry Syllabub |
Ij cups strawberry juice J cup lemon juice whites of two eggs Mix sugar and Add beaten whites and From Lowney's Cook Book, Illustrated in Colors, 1907, page 235. | |
| Modern American Drinks (1895) | Strawberry Water Ice |
Place the berries in a kettle over the fire; to each quart of berries add a full quart of water, and boil; through sieve or cheesecloth. Add one pound of sugar to each ... From Modern American Drinks, 1895, page 116. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Strawberry Whip |
2 cups strawberries Crush the berries; add sugar and lemon eggs until stiff, and continue beating while adding strawberry mixture. Serve with soft custard or beaten cream. From Lowney's Cook Book, Illustrated in Colors, 1907, page 240. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Strawberry Whip |
1 cup strawberries Hull and wash the strawberries, add sugar and lemon Beat the whites of eggs until stiff, add other ingredients, and serve ice-cold in frappe glasses. From Lowney's Cook Book, Illustrated in Colors, 1907, page 380. | |
| La Cuisine Creole (1885) | Strawberry, Raspberry, or Blackberry Cream Frozen |
Make a quart of rich custard, with eggs, and sugar and milk; when cold, pour it on a quart of ripe fruit, mash and pass it through a sieve. Add more sugar if required by ... From La Cuisine Creole, 1885, page 188. | |
| Mrs. Hale's New Cook Book (1857) | Strengthening Jelly.—Simmer |
in 2 quarts of soft water, ounce of pearl barley, 1 ounce of sago, 1 ounce of rice, and ounce of eringo-root, till reduced to take a tea-cupful in milk, morning, noon, ... From Mrs. Hale's New Cook Book, 1857, page 447. | |
| The White House Cook Book (1887) | Substitute for Cream in Coffee |
BEAT the white of an egg, put to it a small lump of butter and pour the coffee into it gradually, stirring it so that it will not curdle. It is difficult to distinguish ... From The White House Cook Book, 1887, page 500. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Substitute for Milk and Cream in Tea or Coffee |
Beat the white of a fresh egg in a bowl, on to it gradually boiling tea or coffee. It is difficult to distinguish the taste from rich cream. ^* - 58. To Cure Butter. ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 131. | |
| The White House Cook Book (1887) | Suet Plum Pudding |
ONE cupful of suet chopped fine, one cupful of cooking molasses, one cupful of milk, one cupful of raisins, three and one-half cupfuls of flour, one egg, one teaspoonful ... From The White House Cook Book, 1887, page 451. | |
| Mrs. Owen's Illinois Cook Book (1871) | Suet Pudding |
Three-quarters of a pound suet, Half a loaf of bread, grated, Half pound raisins, chopped, Half pound currants, Half pound brown sugar, Steam three hours. Serve with sauce. From Mrs. Owen's Illinois Cook Book, 1871, page 286. | |
| Mrs. Owen's Illinois Cook Book (1871) | Suet Pudding |
Half pound suet, Two cupsful sour milk, One cupful and a half molasses, Two cupsful brown sugar, Four pints flour, Flavor with nutmeg. Steam an hour and a half; have the ... From Mrs. Owen's Illinois Cook Book, 1871, page 287. | |
| Mrs. Owen's Illinois Cook Book (1871) | Suet Pudding |
One cupful chopped suet, One pint fruit, One teaspoonful soda mixed in molasses, Four cupsful flour, Spice to suit the taste. Steam three hours. Any kind of sauce. From Mrs. Owen's Illinois Cook Book, 1871, page 297. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Suet Pudding |
Put into a bowl half a pound of chopped one pound of flour, two eggs, one teaspoonful of salt, nearly half a pint of milk; all well together, put into a bag; boil one hour and a half. From Mrs. Porter's New Southern Cookery Book, 1871, page 344. | |
| Housekeeping in Old Virginia (1879) | Suet Pudding |
2 teacups suet, chopped fine. Mix the suet with two-thirds of the flour, reserving the rest of the flour to roll the dough in. Put in a cloth and boil one hour. — Mrs. ... From Housekeeping in Old Virginia, 1879, page 381. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Suet Pudding |
One pound of beef kidney suet, chop it fine, taking all strings from it, one pound of flour rubbed into suet until thoroughly mixed, to taste; one and a half of yeast ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 74. | |
| La Cuisine Creole (1885) | Suet Pudding |
Take a cupful of chopped suet, half a cup of mo¬ lasses, one cup of raisins chopped, a teaspoonful of powdered cloves and cinnamon, one-half cup of sugar, two eggs well ... From La Cuisine Creole, 1885, page 183. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Suet Pudding |
i cup of suet i cup of raisins Shred and chop the suet fine. Pick and stone the Add the molasses to the suet, then the milk; mix well, and add the salt, flour, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 412. | |
| The Boston Cooking-School Cook Book (1896) | Suet Pudding |
1 cup finely chopped suet 1)^ teaspoons salt 1 cup molasses Ginger 1 1 cup milk Clove l^ teaspoon each 3 cups flour Nutmeg I 1 teaspoon soda 1 teaspoon cinnamon Mix and ... From The Boston Cooking-School Cook Book, 1896, page 470. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Suet Pudding |
One-half cup of milk, one-half cup of chopped suet, one-half cup of molasses, two cups of fruit and nuts chopped together, one cup of flour, pinch of salt, one small ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 174. | |
| Larkin Housewives' Cook Book (1915) | Suet Pudding |
Take two cups flour, two eggs, two cups raisins, one cup currants, one-half teaspoon salt, one-half cup chopped suet, onehalf cup sour milk, one teaspoon soda. all ... From Larkin Housewives' Cook Book, 1915, page 87. | |
| Aunt Babette's Cook Book (1889) | Suet Pudding with Pears |
Take half a pound of very nice suet and scrape it to a powder. Soak a loaf of stale bread, squeeze out the water and add to the suet. Work bread and suet well with your ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 266. | |
| The New England Cook Book (1905) | Suet Pudding, No |
2.—One cupful of suet or butter, one cup. ful of molasses, one bowlful of raisins and currants, one ^%%l one cupful of sweet milk, one teaspoonful of saleratus dissolved ... From The New England Cook Book, 1905, page 191. | |
| The White House Cook Book (1887) | Suet Pudding, Plain |
ONE cupful of chopped suet, one cupful of milk, two eggs beaten, half a teaspoonful of salt and enough flour to make a stiff batter, but thin enough to pour from a ... From The White House Cook Book, 1887, page 451. | |
| The Creole Cookery Book (1885) | Sugar Candy Custard |
Put on 1 quart of milk, with as much vanilla as will highly flavor it, the yolks of 8 eggs, beaten with a small tablespeonful of flour; mix these together as for boiled ... From The Creole Cookery Book, 1885, page 174. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sugar Ice |
Beat two pounds of double-refined sugar and two ounces of fine starch, sift through a gauze sieve; then beat the whites of five eggs till they are stiff, adding the ... From Mrs. Owen's Illinois Cook Book, 1871, page 230. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Sunderland Pudding |
Make the batter the same as above, but bake it in little brown cups, which are made expressly for this purpose. Fill the cups two thirds full; baked twenty minutes; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 105. | |
| The White House Cook Book (1887) | Sunderland Pudding |
ONE cupful of sugar, half a cupful of cold butter, a pint of milk, two cupf uls of sifted flour and five eggs. Make the milk hot; stir in the butter and let it cool ... From The White House Cook Book, 1887, page 455. | |
| Housekeeping in Old Virginia (1879) | Superior Pudding |
1 cup of sugar. 2 tablespoonfuls of flour. Beat the sugar, flour, and yolks of the eggs together, with one cup of the milk, scald the remainder of the milk and put the ... From Housekeeping in Old Virginia, 1879, page 407. | |
| The Jewish Manual (1846) | Superior Receipt for Almond Pudding |
Beat up the yolks of ten eggs, and the whites of seven; add half a pound of sweet almonds pounded finely, half a pound of white sugar, half an ounce of bitter almonds, ... From The Jewish Manual, 1846, page 146. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sutherland Pudding |
One quart of milk, Five tablespoon sful of flour. Beat the whites and yelks separately; stir the into the yelks of the eggs; then add one-half of the milk; then a salt, ... From Mrs. Owen's Illinois Cook Book, 1871, page 302. | |
| The International Cook Book (1906) | Suzanne Ice Cream |
1292. CONSOMM£, ANDALOUSE Prepare a consomme* (No. 52) and keep simmering. Place two gills of tomato sauce (No. 16) in a small frying pan and let reduce on the range to ... From The International Cook Book, 1906, page 397. | |
| The National Cookery Book (1876) | Swatara Cream |
Beat together the yolks of four eggs, three tablespoonfuls of powdered sugar, and the rind and juice of a large lemon. The rind must be lightly grated, so as to avoid ... From The National Cookery Book, 1876, page 239. | |
| The Picayune Creole Cook Book (1901) | Sweet Almond Cream |
Oréme d’Amandes Douces. 6 Nice Almonds. 1 Quart of Milk, The Whites of Two 4 Ounces of Powdered White Sugar. Take six nice almonds and shell them. Then blanch them by ... From The Picayune Creole Cook Book, 1901, page 284. | |
| Common Sense in the Household (1871) | Sweet Apple Pudding. »J« |
3 cups chopped apple. 1 lemon—all the juice and half the rind. Nutmeg and cinnamon, ^ teaspoonful of soda dissolved in a little vinegar. Flour for a stiff batter. Beat ... From Common Sense in the Household, 1871, page 385. | |
| Housekeeping in Old Virginia (1879) | Sweetmeat Pudding |
Juice and rind of one lemon. Mix tlie eggs, well beaten, with, the sugar. Melt the butter and pour into the mixture. Line a dish with rich pastry, on which lay ... From Housekeeping in Old Virginia, 1879, page 396. | |
| The Creole Cookery Book (1885) | Sweetmeat Pudding |
A layer of quinces, citron and peaches, 4 lb. of butter creamed with a spoonful of flour, 4 lb. of sugar, the yolks of 10 eggs; bake about 4 hour; preserved lemon peel is an improvement.. From The Creole Cookery Book, 1885, page 196. | |
| Mrs. Owen's Illinois Cook Book (1871) | Swiss Cream |
Four tablespoonsful white sugar. One teaspoonful corn starch, The whites of five eggs, Put the cream on to boil, then let it cool, and then add the whites and boil ... From Mrs. Owen's Illinois Cook Book, 1871, page 247. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Swiss Pudding |
One tea-cupful of flour, four table-spoonfuls of butter, three of sugar, one pint of milk, five the of a lemon. Grate the rind of the lemon (the yellow part only, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 271. | |
| The Creole Cookery Book (1885) | Swiss Pudding |
Beat together the yolks of 5 eggs; add 1 quart of milk; sweeten with white sugar to the taste; flavor with extract of vanilla, or nutmeg; if baked in cups, let there be ... From The Creole Cookery Book, 1885, page 205. | |
| The Boston Cooking-School Cook Book (1896) | Swiss Pudding |
1^ cup butter Grated rind one lemon J^ cup flour 5 eggs 2 cups milk )^ cup powdered sugar Cream the butter, add flour gradually; scald milk with lemon rind, add to first ... From The Boston Cooking-School Cook Book, 1896, page 468. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Swiss Pudding |
Cream half a cup of butter and add gradually seven-eighths of a cup of flour. Scald in two cups of milk the grated rind of one lemon, pour over the first mixture and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 176. | |
| The Virginia House-Wife (1824) | Syllabub |
Season the milk with sugar and white wine, but not enough to curdle it; fill the glasses nearly full, and crown them w ith whipt cream seasoned. From The Virginia House-Wife, 1824, page 197. | |
| The Cook's Own Book (1832) | Syllabub |
(1) One pound of ratafia cakes pounded anil steeped in two of Port one of claret, and one of the and juice lemons, one large nutmeg grated, and two and will) a little ... From The Cook's Own Book, 1832, page 265. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Syllabub |
1. One quart of rich milk (or cream), half a of wine, six ounces of loaf sugar; sugar and wine in a bowl, and the milk lukewarm in a separate vessel; when the sugar is ... From Mrs. Porter's New Southern Cookery Book, 1871, page 369. | |
| Housekeeping in Old Virginia (1879) | Syllabub |
Half a pound sugar, three pints lukewarm cream, one cupful wine. Dissolve the sugar in the wine, then pour it on the milk 428 SLIP APPLE SNOW. from a height and slowly, ... From Housekeeping in Old Virginia, 1879, page 435. | |
| La Cuisine Creole (1885) | Syllabub |
Take the juice of a large lemon, and the yellow rind pared thin; one glass of brandy, two glasses of white wine, and a quarter of a pound of powdered sugar. Put these ... From La Cuisine Creole, 1885, page 239. | |
| The White House Cook Book (1887) | Syllabub |
ONE quart of rich milk or cream, a cupful of wine, half a cupful of sugar; put the sugar and wine into a bowl and the milk lukewarm in a separate vessel. When the sugar ... From The White House Cook Book, 1887, page 391. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Syllabub |
Dissolve a generous teaspoon of sugar in a tablespoon of brandy. Put in a pint cup and milk into this from the cow till the foam reaches the top. From The Good Housekeeping Woman's Home Cook Book, 1909, page 196. | |
| The Southern Cookbook (1912) | Syllabub |
Put a pint of port wine into a bow], nutmeg grated, and a good deal of it nearly two quarts of frothed up. If the wine be not rather sharp, it will require more for this quantity of milk. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 62. | |
| The Southern Cookbook (1912) | Syllabub |
Put a pint of cider, and a glass of brandy, sugar, and nutmeg into a bowl, and milk into it; or pour warm from a large teapot some height into it. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 62. | |
| The Creole Cookery Book (1885) | Syllabub and Cream |
Pare off the rinds of 4 large lenions, and put it in the bottom of a deep dish; press the juice into a bowl containing 1 pint of wine and 4 Ib. loaf sugar; then, by ... From The Creole Cookery Book, 1885, page 183. | |
| The Cook's Own Book (1832) | Syllabub, Common |
of currant, the same of Port or white wine, gratt-d and the of a loaf or givxl brown sugar, and mix it together in a China bowl, and when the sugar dissolves, it it when cold. From The Cook's Own Book, 1832, page 265. | |
| The Cook's Own Book (1832) | Syllabub, Somersetshire |
Put a pint of Port, and a Sherry, or any other white wine, a large bowl, it according to taste; milk die bowl in about time, cover it tolerably high with clouted cream; ... From The Cook's Own Book, 1832, page 265. | |
| The Cook's Own Book (1832) | Syllabub, Staffordshire |
Put a pint of cider, a glass of brandy, sugar, and nutmeg, into a bowl, and it; or |i"iu warm milk from a large tea-pot some height into it. From The Cook's Own Book, 1832, page 265. | |
| The Cook's Own Book (1832) | Syllabub, Whipt |
(1) Mix together half a glass of brandy, a little lemonjuice, and grated peel, with sugar enough to the it thick cream, and add the well-beaten whites of six cg:is; it ... From The Cook's Own Book, 1832, page 265. | |
| The Cook's Own Book (1832) | Syllabub, Whipt |
a pint of cream, half a pint of sweet wine, a glass of brandy, the juice of a lemon, grated nutmeg, six ounces of sifted the custard-glasses with tire mixture, and lay ... From The Cook's Own Book, 1832, page 265. | |
| Gulf City Cook Book (1878) | Syllabub.—no |
of cream, the whites of four eggs, one glass of white wine, and two tea-cups of powdered sugar. Whip half CREAMS, JELLIES, &>c. the sugar into the cream; the remainder ... From Gulf City Cook Book, 1878, page 196. | |
| Mrs. Beeton's Book of Household Management (1861) | Tabu,*— Moka Custard for Filling Eclairs |
ingredients. — i gill of milk, i oz. of loaf sugar, \ an oz. of cornflour, \ an oz. of fresh butter, 2 yolks of eggs, i teaspoonful of coffee essence, a few drops of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Virginia House-Wife (1824) | Tansey Pudding |
Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; adda quarter of a pound of powdered crackers ... From The Virginia House-Wife, 1824, page 167. | |
| The Boston Cooking-School Cook Book (1896) | Tapiioca Cream |
y^ cup pearl tapioca or 1 j^ table2 eggs spoons minute tapioca % cup sugar « 2 cups scalded milk 34 teaspoon salt Pick over tapioca and soak one hour in cold water to ... From The Boston Cooking-School Cook Book, 1896, page 483. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tapioca Cocoanut Pudding |
Take one-half cup of grated cocoanut with one-half cup of pearl tapioca in cold water to cover. Add one and onehalf pints (three cups) of milk, three beaten eggs, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 166. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tapioca CREAM |
Soak over night two table-spoons tapioca in one-half tea-cup milk (or enough to cover); bring one quart milk to boiling point; beat well together the yolks of three ... From Buckeye Cookery and Practical Housekeeping, 1877, page 91. | |
| Housekeeping in Old Virginia (1879) | Tapioca Cream |
Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful sugar. Flavor with lemon or vanilla. Soak the tapioca, in a little water, overnight. After rinsing, ... From Housekeeping in Old Virginia, 1879, page 435. | |
| The Dixie Cook-Book (1883) | Tapioca CREAM |
Soak over night two table-spoons tapioca in one-half tea-cup milk (or enough to cover); bring one quart milk to boiling point; beat well together the yolks of three ... From The Dixie Cook-Book, 1883, page 110. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tapioca Cream |
2 tablespoonfuls pearl tapioca. 1 saltspoonful salt. 1 pint milk. - Whites of 2 eggs. Yolks of 2 eggs. 46 teaspoonful vanilla. Soak the tapioca in hot water enough to ... From Mrs. Lincoln's Boston Cook Book, 1884, page 371. | |
| La Cuisine Creole (1885) | Tapioca Cream |
Soak two teaspoonfuls of tapioca for two hours in a little cold water. Boil a quart of milk, and to it add the tapioca, the yolks of three eggs, well beaten with a cup ... From La Cuisine Creole, 1885, page 215. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tapioca Cream |
Soak the tapioca, in cold water enough to cover, over night. In the morning, put the milk and tapioca in a farina boiler and the tapioca is clear, stirring all the Beat ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 434. | |
| Aunt Babette's Cook Book (1889) | Tapioca Cream |
Soak four tablespoonfuls of topioca over night in one quart of sweet milk. In the morning beat the yelks of three eggs very light, and add to them a scant teacupful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 305. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tapioca Cream |
3 tablespoons pearl tapioca Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 231. | |
| Larkin Housewives' Cook Book (1915) | Tapioca Cream |
Put one-fourth cup Larkin Pearl Tapioca into double-boiler. Cover with cold water and soak one hour. off water, add two cups milk and cook until tapioca is soft and ... From Larkin Housewives' Cook Book, 1915, page 94. | |
| The White House Cook Book (1887) | Tapioca Cream Custard |
SOAK three heaping tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire a quart of milk; let it come to a boil, then stir in the tapioca, a ... From The White House Cook Book, 1887, page 388. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tapioca Custard |
Y? cup of tapioca i tumbler of currant or strawberry jelly Wash the tapioca through several waters, add it to the pint of water and soak two hours, then add to jelly and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 439. | |
| The Boston Cooking-School Cook Book (1896) | Tapioca Custard Pudding |
4 cups scalded milk i^ cup sugar ^ cup pearl or i^ cup minute taj^ioca 1 teaspoon salt 3 eggs 1 tablespoon butter Soak tapioca one hour in cold water to cover, drain, ... From The Boston Cooking-School Cook Book, 1896, page 459. | |
| Foods That Will Win the War and How to Cook Them (1918) | Tapioca Fruit Pudding |
4 cup pearl tapioca or sago 4 lb. dried apricots, prunes, dates or raisins Soak fruit in water 1 hour. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 69. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tapioca Jelly |
¥%eup pearl tapioca. 1 tablespoonful lemon juice. 1 pint cold water. 1 heaping tablespoonful sugar. 1 saltspoonful salt. Pick over and wash the tapioca. Add the cold ... From Mrs. Lincoln's Boston Cook Book, 1884, page 434. | |
| The White House Cook Book (1887) | Tapioca Jelly |
SOAK a cupful of tapioca in a quart of cold water after washing it thoroughly two or three times; after soaking three or four hours, simmer it in a stewpan until it ... From The White House Cook Book, 1887, page 555. | |
| Rumford Complete Cook Book (1908) | Tapioca Jelly |
li cup tapioca. Juice and grated rind of halt l>a cups water. a lemon. 2 tablespoons sherry or 1 of brandy. Have the water at the boiling point boiler, shake in the ... From Rumford Complete Cook Book, 1908, page 248. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Tapioca Jelly |
One-half cup of tapioca, two cups of water, one-half cup of sugar, juice and rind of one-half lemon. Cook the tap¬ ioca in the water for one hour, using a double boiler. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 192. | |
| Common Sense in the Household (1871) | Tapioca Jelly, ^ |
( Visri/ good.) 1 cup of tapiocti. 3 cups of cold water. Juice of a lemon, and a pinch of the grated peel. Sweeten to taste. Soak the tapioca in the water four hours. ... From Common Sense in the Household, 1871, page 513. | |
| Mrs. Hale's New Cook Book (1857) | Tapioca Jelly.—Wash |
the tapioca, soak it for 3 hours in sold water, in which simmer it dissolved, with a piece of thin lemon peel; sweeten, add white or red wine, and take out the peel ... From Mrs. Hale's New Cook Book, 1857, page 447. | |
| The Good Housekeeper (1841) | Tapioca Pudding |
Wash four large table-spoonfuls of tapioca, and soak it for an hour ina little warm water; strain it through a sieve, and mix it with the well beaten yolks of four, and ... From The Good Housekeeper, 1841, page 78. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Tapioca Pudding |
Put a cup of tapioca into a pint of milk, set it near the fire to swell, and stir it often. Then add a pint of cold milk, five eggs, two cups of sugar, a little salt, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 107. | |
| Common Sense in the Household (1871) | Tapioca Pudding |
^ cup rice. ^ " f " 3 pints milk. Cinnamon to taste. Soak the tapioca in a cup of the milk three hours the rice ir several waters, and soak in another cup of milk as ... From Common Sense in the Household, 1871, page 397. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tapioca Pudding |
of tapioca soaked in water till it is swelled enough; then add one quart of milk, and put it in a double kettle, or in a pitcher, and set into boiling water, and when ... From Mrs. Owen's Illinois Cook Book, 1871, page 265. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tapioca Pudding |
Soak a teacupful of tapioca in three and a half cupsful of boiling water and two spoonsful of white sugar; keep it in a warm place for a two quart pudding dish ... From Mrs. Owen's Illinois Cook Book, 1871, page 266. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tapioca Pudding |
Pare and core six large apples, fill them with sugar; pour over them one teacupful of tapioca, previously soaked in cold water for two hours; season with lemon or ... From Mrs. Owen's Illinois Cook Book, 1871, page 299. | |
| Housekeeping in Old Virginia (1879) | Tapioca Pudding |
4 tablespoonfuls of tapioca. The yolks of 4 eggs. 1 tablespoonful of sugar. Soak the tapioca over night or several hours in a little water, boil the milk and turn over ... From Housekeeping in Old Virginia, 1879, page 393. | |
| Housekeeping in Old Virginia (1879) | Tapioca Pudding |
Wash a teacup of tapioca in warm water au|S l^t ft stouW'^' half an hour. Then stir in a custard made of a ^ilRit of «--" -"^> 386 TAPIOCA PUDDING — SNOW PUDDING. four ... From Housekeeping in Old Virginia, 1879, page 393. | |
| La Cuisine Creole (1885) | Tapioca Pudding |
Put a coffee-cup of tapioca (soak it well first) into a pint and a half of milk, set it where it will get hot slowly, take it off when it boils, and when cool add four ... From La Cuisine Creole, 1885, page 239. | |
| The Creole Cookery Book (1885) | Tapioca Pudding |
Wash over night 1 teacup of the best lump tapioca, and let it remain in milk to soak all night; the next morning. boil 1 pint of new milk and stir in the soaked tapioca; ... From The Creole Cookery Book, 1885, page 197. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tapioca Pudding |
Wash the tapioca through several cold waters, then add it to the milk and soak two hours. Beat the eggs and sugar the salt, and bake in a moderate oven three-quarters of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 412. | |
| The White House Cook Book (1887) | Tapioca Pudding |
FIVE tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca and let ... From The White House Cook Book, 1887, page 441. | |
| The International Cook Book (1906) | Tapioca Pudding |
570. POTAGE, ECONOMIQUE Cut into julienne shape one medium-sized, cleaned red carrot, one medium, sound turnip, two leeks and two branches celery. Place them in a ... From The International Cook Book, 1906, page 176. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tapioca Pudding |
Cover one cup pearl tapioca with boiling water. in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream. From Lowney's Cook Book, Illustrated in Colors, 1907, page 231. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Tapioca Pudding |
14 c pearl tapioca Yj tsp salt Soak tapioca several hours Drain and cook all in double boiler. Before tapioca is transparent add J^ c cooked juices can be used for of ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 56. | |
| Housekeeping in Old Virginia (1879) | Tapioca Pudding with Apples |
Soak a cupful of tapioca in three cupfuls of water, four or five hours, where it will be warm, but not cook. Peel and core six apples and stew till tender. Put them in a ... From Housekeeping in Old Virginia, 1879, page 394. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tapioca Pudding.—good and Cheap |
Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of wkter, and let several hours where it will be quite warm, but not cook; peel six ... From Mrs. Porter's New Southern Cookery Book, 1871, page 333. | |
| Gulf City Cook Book (1878) | Tapioca-pudding |
Soak over night one tea-cupful of tapioca in a pint of The next morning pour over the tapioca one pint of boiling milk, and add one cup of sugar, four well-beaten eggs, ... From Gulf City Cook Book, 1878, page 180. | |
| Gulf City Cook Book (1878) | Tapioca-pudding with Apples |
table-spoonfuls of tapioca, two quarts of water, one and one half cups of sugar, table-spoonful of butter, twelve large apples; soak the tapioca in the water several; ... From Gulf City Cook Book, 1878, page 179. | |
| Gulf City Cook Book (1878) | Tapioca-pudding with Cocoa-nut |
Soak over night three of tapioca in oft' the water, and pour over the tapioca one quart of boiling milk, and boil ten minutes. Beat the yelks of four eggs with one cup ... From Gulf City Cook Book, 1878, page 180. | |
| The Virginia House-Wife (1824) | Tea Cream |
Put one ounce of the best tea in a pitcher, pour on it atable-spoon of water, and let it stand an hour to soften the leaves; then put to it a quart of boiling cream, ... From The Virginia House-Wife, 1824, page 198. | |
| Aunt Babette's Cook Book (1889) | Tea Ice-oeeam |
Steep two ounces of the best mixed tea in three pints of boiling cream. In the meantime stir three-quarters of a pound of pulverized sugar and the yelks of twelve eggs ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 424. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tea Icke-cream |
Pour over four table-spoons of Old Hyson tea, a pint of cream, — seald in a custard-kettle, or by placing the dish containing it in a kettle of boiling water, remove ... From Buckeye Cookery and Practical Housekeeping, 1877, page 157. | |
| Housekeeping in Old Virginia (1879) | Teacup Pudding |
1 teacup grated bread. 1 teacup raisins. 1 teacup chopped apples. 1 teacup chopped suet. 1 gill of cream. Wine glass of brandy. Spice and sugar to taste. — Mrs. Dr. tT. From Housekeeping in Old Virginia, 1879, page 399. | |
| La Cuisine Creole (1885) | Temperance Iced Cabinet Pudding for Summer |
This is usually made in oval tin moulds, with a tightfitting cover. Small moulds are the best. Cut some sponge cake about half an inch thick; shape it nearly to the ... From La Cuisine Creole, 1885, page 207. | |
| Housekeeping in Old Virginia (1879) | Texas Pudding |
3 eggs (jolks and whites beaten separately). 1 cupful sweet milk. Two tablespoonfuls of flour. Bake in a crust. This will fill three pie-plates. — Mrs. McJSF. From Housekeeping in Old Virginia, 1879, page 404. | |
| Fifty-Two Sunday Dinners (1913) | Thanksgiving Pudding |
¥% cup Cottolene creamed. 14 teaspoon cloves. 1 cup molasses. Y% teaspoon allspice. 1 cup buttermilk. 4 teaspoon nutmeg. 8 cups flour. 1}4 cups seeded and shredded ... From Fifty-Two Sunday Dinners, 1913, page 159. | |
| The Boston Cooking-School Cook Book (1896) | Thanksgiving Pudding I |
4 cups scalded milk i^ Cup melted butter 1% cups rolled crackers ^ grated nutmeg 4 eggs 13^ cups raisins Pour milk over crackers and let stand until cool; add sugar, ... From The Boston Cooking-School Cook Book, 1896, page 470. | |
| The Boston Cooking-School Cook Book (1896) | Thanksgiving Pudding II |
}4 cup suet }4 teaspoon grated nutmeg ^ lb. figs, finely chopped )^ cup English walnut meats 2}4 cups stale bread crumbs }4 cup raisins, seeded and cut ^ cup milk in ... From The Boston Cooking-School Cook Book, 1896, page 470. | |
| The Dixie Cook-Book (1883) | The Chantilly Custard |
The plates from 1 to 4, inclusive, show the manner of making the Gatian for the custard, which is thus described: First, procure a mold for sponge-cake or jelly, about ... From The Dixie Cook-Book, 1883, page 368. | |
| The Picayune Creole Cook Book (1901) | The Cream Chocolate Caramel is |
made in the same way, only cream is used instead of milk. Again, the Chocolate Caramel may be made simply by dissolving four ounces of chocolate in a little water and ... From The Picayune Creole Cook Book, 1901, page 351. | |
| The Creole Cookery Book (1885) | The Famous Bakewell Pudding |
Lay a nice puff paste on plate, then an inch of nice preserve or jam; then mix, like pound cake, 4 lb. of butter, beaten to cream, 4 Ib. of well boiled potatoes, pressed ... From The Creole Cookery Book, 1885, page 191. | |
| The Jewish Manual (1846) | The Grosvenor Pudding |
Beat half a pound of butter with the same quantity of white sugar until it is like cream, then beat up five eggs and add them with half a pound of flour, a quarter of a ... From The Jewish Manual, 1846, page 178. | |
| The Virginia House-Wife (1824) | The Henrietta Pudding |
Beat six eggs very light; sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated nutmeg and a glass of brandy; beat all together ... From The Virginia House-Wife, 1824, page 167. | |
| Mrs. Hale's New Cook Book (1857) | The Penny Pudding.—Take |
a penny the lasped, one egg, half a pint of milk, and rather less than two ounces of loaf sugar Put the roll and sugar into a basin, pour upon them the cold milk, and ... From Mrs. Hale's New Cook Book, 1857, page 328. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Pudding |
6 large tablespoonfuls of flour Beat the eggs, whites and yolks to them the milk. Put the into a bowl, moisten it gradually with the eggs and milk; beat until smooth; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 98. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Pudding of Long Ago |
4 large tart apples 4 ounces of stale bread crumbs ^ teaspoonful of salt Pare and chop the apples very fine; mix them with the separately until very light, then add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 408. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The recipe for Charlotte Russe |
it is brittle when dropped in cold water; is, when it begins to boil up in large bubbles, take a tittle of it on a spoon and drop it into cold water; if it snaps in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 435. | |
| Housekeeping in Old Virginia (1879) | Thickened Milk Pudding |
Boil one pint of milk and one-half pint of water. Tliicken with one pint of flour, and stir in three ounces butter, while warm. When cold, add nine eggs (well beaten), ... From Housekeeping in Old Virginia, 1879, page 405. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Thun Pudding |
Chop very small two of almonds and some lemon; put them in a saucepan with ' one pint of milk and sugar to taste; when; begins to boil, stir in slowly one large cupful ... From Mrs. Porter's New Southern Cookery Book, 1871, page 342. | |
| The National Cookery Book (1876) | Tippecanoe Pudding |
six tablespoonfuls of rice flour with a sufficient quantity mii < to make a smooth paste. Boil a quart of milk, | 3 sit coins to be thie n it h the rice nd m nad r | ral ... From The National Cookery Book, 1876, page 219. | |
| The White House Cook Book (1887) | Tipsy Charlotte |
TAKE a stale sponge cake, cut the bottom and sides of it, so as to make it stand even in a glass fruit dish; make a few deep gashes through it with a sharp knife, pour ... From The White House Cook Book, 1887, page 399. | |
| Aunt Babette's Cook Book (1889) | Tipsy Pudding |
(No. 2. ) Cut stale sponge cake into thin slices, moisten each slice with brandy or wine, then spread with jelly or compote, lay two pieces together like a sandwich and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 275. | |
| The Cook's Own Book (1832) | Tk \ Cream |
Infuse an ounce of the best green tea in lialfa pint of boiling milk, it fi\e minutes, then strain a tammy, pie-sin,- the leaves w-ll. I' pint of rich it the \olks of ... From The Cook's Own Book, 1832, page 267. | |
| The White House Cook Book (1887) | To Clarify Jelly |
THE white of egg is, perhaps, the best substance that can be employed in clarifying jelly, as well as some other fluids, for the reason that when albumen (and the white ... From The White House Cook Book, 1887, page 485. | |
| The Virginia House-Wife (1824) | To Make a Trifle |
i Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish, wet it with white wine, and fill the dish nearly to the top with rich boiled custard; season ... From The Virginia House-Wife, 1824, page 196. | |
| The House Servant's Directory (1827) | To Make an Excellent Currant Jelly |
Dissolve in water four pounds of loaf sugar to a strong syrup, then take four pouuds of clean picked currants, put them into the syrup, and boil so as to have them ... From The House Servant's Directory, 1827, page 106. | |
| La Cuisine Creole (1885) | To Make Any Kind of Fruit Jelly |
Wash and drain the fruit, put it in a stone jar, and put the jar into a kettle of water over the fire; let it boil, but see that none of the water gets into the fruit. ... From La Cuisine Creole, 1885, page 224. | |
| Mrs. Beeton's Book of Household Management (1861) | To Make Cold Cream |
A very simple way of making this is to put i Ib. of lard in a basin and fill up with boiling water. When cold, and the lard has risen to the top, take it off and repeat ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Gulf City Cook Book (1878) | To Make Cream |
Mix two tea-spoonfuls of flour, the well-beaten of two eggs, one tea-spoonful of sugar; pour on gradually one pint of boiling water, stirring constantly to prevent ... From Gulf City Cook Book, 1878, page 274. | |
| Dainty Desserts for Dainty People (c. 1910s) | To Make Currant, Grape or Other Jelly Firm |
If a jelly does not "jell" after being boiled a sufficient length of time, add to each pint a level tablespoonful Knox Sparkling Gelatine that has been softened five ... From Dainty Desserts for Dainty People, c. 1910s, page 45. | |
| The Virginia House-Wife (1824) | To Make Jelly From Feet |
Boil four calf’s feet, that have been nicely cleaned and the hoofs taken off; when the fect are boiled to pieces, strain the liquor through a colander, and when cold, ... From The Virginia House-Wife, 1824, page 159. | |
| The Virginia House-Wife (1824) | To Make Savoury Jelly |
Put eight or ten pounds of coarse lean Ti beef, or the same quantity of the inferior TB parts of the fore quarter of veal, into a pot i with two gallons of water; a ... From The Virginia House-Wife, 1824, page 204. | |
| Dainty Desserts for Dainty People (c. 1910s) | To Mold and Unmold Gelatine Mixtures Quickly |
By the use of crushed ice and rock jelly made with Knox Gelatine may be molded at any season in one hour. When ice and salt are not at hand, set the dish containing the ... From Dainty Desserts for Dainty People, c. 1910s, page 7. | |
| Larkin Housewives' Cook Book (1915) | To Prepare Glasses for Jelly |
Wash glasses and put into a kettle of cold water; place on range aiid heat water gradually to point. From Larkin Housewives' Cook Book, 1915, page 120. | |
| Directions for Cookery, in Its Various Branches (1837) | To Preserve Cream.—take |
foar quarts ^of new; it must be of the richest quality, and have no milk mixed with it. Put it into a preserving kettle, and simmer it gently over the fire; carefully ... From Directions for Cookery, in Its Various Branches, 1837, page 334. | |
| The Boston Cooking-School Cook Book (1896) | To TVhip Cream |
Thin and heavy cream are both used in making and garnishing desserts. Heavy cream is bought in half-pint, pint, and quart glass jars, and usually retails at sixty cents ... From The Boston Cooking-School Cook Book, 1896, page 495. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Whip Cream |
thick cream should have an equal quantity of new milk added to it before being whipped. But moderately thick cream will whip nicely if ice cold. have a small crank churn ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 571. | |
| The Dixie Cook-Book (1883) | Tra IcE-cREAM |
Pour over four table-spoons of Old Hyson tea, a pint of cream, scald in a custard-kettle, or by placing the dish containing it in a kettle of boiling water, remove from ... From The Dixie Cook-Book, 1883, page 184. | |
| The Dixie Cook-Book (1883) | Tranian CREAM |
Soak one-third box gelatine half an hour in cold milk, put a quart milk on to boil, and when boiling stir in yolks of eight eggs well beaten, add one cup and a half of ... From The Dixie Cook-Book, 1883, page 109. | |
| Common Sense in the Household (1871) | Transjyarent Pudding). ^^ |
I lb. butter. 6 eggs—whites and yolks separately. Juice of one lemon. Grated rind of two. |- glass brandy. Cream butter and sugar, beat in the yolks, the lemon, spice, ... From Common Sense in the Household, 1871, page 361. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Transparent Pudding |
Melt half a pound of butter, and stir it into the same weight of double refined loaf sugar, add spoonful of essence of lemon, eight eggs, the whites and yolks beaten ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 94. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Transparent Pudding |
Beat up eight eggs: very well, put them into a saucepan with a pound of powdered sugar, half a pound of butter, and some nutmeg. Set it on the fire, and stir it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 113. | |
| Mrs. Owen's Illinois Cook Book (1871) | Transparent Pudding |
Beat eight eggs very well; put them into a stewpan with half a pound of sugar pounded tine, the same quantity of butter, and some grated nutmeg; set it on the tire and ... From Mrs. Owen's Illinois Cook Book, 1871, page 276. | |
| Mrs. Owen's Illinois Cook Book (1871) | Transparent Pudding |
One tumblerful of sugar, One tumblerful butter, Eight eggs, omitting the whites of five. Mix sugar and butter, then stir in the The above receipt, with the addition of ... From Mrs. Owen's Illinois Cook Book, 1871, page 300. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Transparent Pudding |
eggs very light; add half a pound of pounded sugar, the same of fresh butter melted, and half a grated nutmeg; set it on the fii'e and it is rather; line a dish ... From Mrs. Porter's New Southern Cookery Book, 1871, page 332. | |
| Housekeeping in Old Virginia (1879) | Transparent Pudding |
Dessertspoonful of rose water. Stir well till light. Beat four eggs very light, and add to the other ingredients. Butter the baking-dish, line with stale cake, sliced ... From Housekeeping in Old Virginia, 1879, page 397. | |
| Housekeeping in Old Virginia (1879) | Transparent Pudding |
Yolks of 10 eggs; whites of 2. Season with nutmeg. Make pastry, on which put a layer of citron or any other fruit. Pour the mixture over it and bake. Beat the remaining ... From Housekeeping in Old Virginia, 1879, page 397. | |
| La Cuisine Creole (1885) | Transparent Pudding |
Beat eight eggs very light; add them to half a pound of butter, and the same of sugar, which have been beaten to a cream together; grate in half a nutmeg, set it on the ... From La Cuisine Creole, 1885, page 179. | |
| The Creole Cookery Book (1885) | Transparent Pudding |
Beat 8 eggs well;. put them in a stewpan with 4 lb. of white sugar pounded fine, the same quantity of butter, a little nutmeg; set it on the fire, stirring it till it ... From The Creole Cookery Book, 1885, page 199. | |
| The White House Cook Book (1887) | Transparent Pudding |
A SMALL cupful of fresh butter warmed, but not melted, one cupful of sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated, eight eggs, yolks and whites ... From The White House Cook Book, 1887, page 448. | |
| Mrs. Hale's New Cook Book (1857) | Transparent Pudding.—Beat |
the yolks of 8 eggs, and the whites of 2, and mix with them half a pound of warmed butter, and the same of loaf sugar, pounded: butter cups or moulds, lay at the bottom ... From Mrs. Hale's New Cook Book, 1857, page 336. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Trauian CREAM |
Soak one-third box gelatine half an hour in cold milk, put a quart milk on to boil, and when boiling stir in yolks of eight eggs well beaten, add one cup and a half ... From Buckeye Cookery and Practical Housekeeping, 1877, page 90. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Trifle |
A quart of cream. A quarter of a pound of loaf-sugar, powdered. Half a pint of white wine ? mixed Half a gill of brandy Eight maccaroons, or more if you choose. Four ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 47. | |
| The Appledore Cook Book (1872) | Trifle |
Cut stale cake jnto slices, and spread preserves between; lay in a deep glass dish, and heap the dish full of whipped cream. From The Appledore Cook Book, 1872, page 173. | |
| The Creole Cookery Book (1885) | Trifle |
Add to 1 pint of rich cream 4 teaspoonfuls of white wine; sweeten it with pounded loaf sugar; whisk it well and as the froth rises, lay it upon a sieve placed over a ... From The Creole Cookery Book, 1885, page 177. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Trifle |
1| granulated gelatine ^ cup scalded milk whip from 3 cups cream Melt chocolate; addsugar and water; cook until smooth. Soak gelatine in cold water; dissolve in boiling ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 223. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Trifle |
2 tablespoons gelatine IJ cups orange juice ^ cup lemon juice grated rind of one orange 1 J cups sugar whip from two and one half cups Soak gelatine in cold water; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 234. | |
| Dainty Desserts for Dainty People (c. 1910s) | Trifle |
1 cup orange juice. Grated rind of one orange. five minutes in cold water, dissolve in boiling water, add sugar, orange juice, grated rind and lemon juice and strain. ... From Dainty Desserts for Dainty People, c. 1910s, page 22. | |
| Mrs. Hale's New Cook Book (1857) | Trifle .—Scald |
a sufficient quantity of fruit, and pulp it through a sieve, add sugar agreeable to >our taste, make a thick layer of this at the bottom of your dish; mix a pint of ... From Mrs. Hale's New Cook Book, 1857, page 354. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Trish Moss Blanc-Mange |
44 cup Irish moss. | 1 saltspoonful salt. 1 quart milk. 1 teaspoonful vanilla. Soak the moss in cold water fifteen minutes; pick over, wash, tie in a lace bag, and put ... From Mrs. Lincoln's Boston Cook Book, 1884, page 367. | |
| Housekeeping in Old Virginia (1879) | Troy Pudding |
1 cupful of molasses. •^ cupful of currants. 1 teaspoonful of baking soda, dissolved in the milk. 1 teaspoonful of ginger. 1 teaspoonful of ground cloves. 372 SWEET ... From Housekeeping in Old Virginia, 1879, page 379. | |
| The Picayune Creole Cook Book (1901) | Tumbler of Currant Jelly |
Cut the cold Wild Duck nicely in thick slices, and serve with a sauce maide as follows: Take one tablespoonful of butter, one-half tumbler of Currant Jelly, and one ... From The Picayune Creole Cook Book, 1901, page 143. | |
| The New England Cook Book (1905) | Turret Cream.—Soak |
one box of gelatine in a cupful of milk four hours. Scald three cupfuls of milk; add one cupful is dissolved, add the soaked gelatine. Stir over the fire until almost ... From The New England Cook Book, 1905, page 211. | |
| Common Sense in the Household (1871) | TuTTi Frutti Ice-cream |
»J« 1 quart of cream. Yolks of 5 eggs—^beaten light witli the sugar. 3 cups of sugar. 1 lemon—juice and grated peel. 1 glass of pale sherry, and ^ lb. crystallized ... From Common Sense in the Household, 1871, page 451. | |
| Gulf City Cook Book (1878) | Tutti Frutti Ice-cream |
One pint of milk, one quart of cream, yelks of five eggs, light with the sugar, three cups of sugar, one lemonjuice and grated peel, one glass of sherry, and one half ... From Gulf City Cook Book, 1878, page 189. | |
| The White House Cook Book (1887) | Tutti Frutti Ice-cream |
TAKE two quarts of the richest cream and add to it one pound of pulverized sugar and four whole eggs; mix well together; place on the fire, stirring constantly, and just ... From The White House Cook Book, 1887, page 414. | |
| The International Cook Book (1906) | Tutti Frutti Jelly |
870. PETITE MARMITE Have in a large saucepan three quarts of boiling water with a tablespoon salt and half teaspoon white pepper. Tie up two pounds of buttock beef with ... From The International Cook Book, 1906, page 268. | |
| The International Cook Book (1906) | Tutti Frutti Pudding |
1678. BISQUE OF ANCHOVIES Place in a saucepan, finely sliced, one carrot, one white onion, two leeks, two branches each celery and parsley, one sprig thyme, one bay leaf ... From The International Cook Book, 1906, page 511. | |
| Aunt Babette's Cook Book (1889) | Tutti-frutti Ice-cream |
Take three pints of cream, one pound of pulverized sugar and the yelks of twelve eggs. Prepare just like the other creams. When half frozen throw in half a pound of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 428. | |
| Home Candy Making (1889) | Uncooked Cream Candy |
Put the white of one egg, and an equal quantity of gum arabic into a bowl; beat until thoroughly mixed; add the flavoring and then, gradually, about one and a quarter ... From Home Candy Making, 1889, page 70. | |
| The Boston Cooking-School Cook Book (1896) | University Pudding |
Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has been soaked in brandy to cover for twelve hours, using glace cherries. Sultana ... From The Boston Cooking-School Cook Book, 1896, page 522. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use recipe for Cocoa Cream |
Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces; or one half dozen marshmallows and one half ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 224. | |
| The Cook's Own Book (1832) | Va.mlla Cream Whipped |
Put a pinch of gum-dragon into a pint of cream, add a BBall qnanttty oforange-flower water, powder-sugar to the tate, and a little milk, sonic vanilla has lcn boiled, ... From The Cook's Own Book, 1832, page 343. | |
| The Virginia House-Wife (1824) | Vanilla Cream |
Boil a Vanilla bean ina quart of rich milk until it has imparted the flavour sufficiently; then take it out, and mix with the milk, eight eggs, yelks and whites, beaten ... From The Virginia House-Wife, 1824, page 190. | |
| The Creole Cookery Book (1885) | Vanilla Ice |
Two pints of milk, 8 ounces of cream, 12 ounces of sugar, 4 grains of vanilla, beat it with a little sugar in a marble mortar till. it becomes powdered; put it in a ... From The Creole Cookery Book, 1885, page 171. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Vanilla Ice Cream |
The foundation given in this rule is suitable for all kinds One generous of milk, one of sugar, half a of flour, scant; two of cream, one table-spoonful of vanilla ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 296. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Vanilla Ice Cream |
i vanilla bean or two tablespoon fuls of the extract Put the sugar, half the cream, and the bean split in halves on to boil stir constantly for ten minthe fire, take out ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 466. | |
| The Picayune Creole Cook Book (1901) | Vanilla Ice Cream |
Créme Glacée @ la Vanille, 1_ Quart of Milk or Cream. 2 Teaspoonfuls of Any Extract. Put the milk or cream on to boil. If cream is used, six eggs will be sufficient; if ... From The Picayune Creole Cook Book, 1901, page 328. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Vanilla Ice Cream |
1 tablespoon Hour 1 egg,'s teaspoon salt 1 quart thin cream 2 tablespoons vanilla Mix and add egg beaten, and milk gradually; cook over hot water at; should custard have ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 255. | |
| Fifty-Two Sunday Dinners (1913) | Vanilla Ice Cream |
34 cup sugar. 1 quart cream. Y% cup water. 114 tablespoons vanilla. 18 52 Sunday Dinners Pod Senday Process: Make a syrup by boiling sugar and water three minutes. Cool ... From Fifty-Two Sunday Dinners, 1913, page 21. | |
| The Boston Cooking-School Cook Book (1896) | Vanilla Ice Cream II |
2 cups scalded milk 1 egg 1 tablespoon flour ^ teaspoon salt 1 cup sugar 1 qaart thin cream 2 tablespoons vanilla Mix flour, sugar, and salt, add eg^ slightly beaten, ... From The Boston Cooking-School Cook Book, 1896, page 515. | |
| Aunt Babette's Cook Book (1889) | Vanilla Ice-cream |
To three pints of cream, rich and sweet, add one pound of pulverized sugar and four teaspoonfuls of vanillaextract; mix well and freeze, or boil a vanilla bean in the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 429. | |
| Dainty Desserts for Dainty People (c. 1910s) | Vanilla Philadelphia Ice Cream |
^ cup cold milk. 2 tabiespoonfuls vanilla. 1 quart scalded milk. 1 quart cream. Soak gelatine in cold milk five minutes and dissolve in scalded milk. Add sugar, and when ... From Dainty Desserts for Dainty People, c. 1910s, page 25. | |
| The White House Cook Book (1887) | Variegated Jelly |
AFTEE dividing a box of Cox's gelatine into halves, put each half into a bowl with half a cupful of cold water. Put three-quarters of an ounce or six sheets of pink ... From The White House Cook Book, 1887, page 410. | |
| Mrs. Owen's Illinois Cook Book (1871) | Velvet Cream |
To a of cream put a very little sugar; keep stirring it over the fire till the sugar is dissolved; then take it off, but keep on stirring it till milk warm, after which ... From Mrs. Owen's Illinois Cook Book, 1871, page 275. | |
| The White House Cook Book (1887) | Velvet Cream, with Strawberries |
DISSOLVE half an ounce of gelatine in a gill of water; add to it half a pint of light sherry, grated lemon peel and the juice of one lemon and five ounces of sugar. Stir ... From The White House Cook Book, 1887, page 401. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Velvet Cream. |
4g box gelatine. 14g cup sugar. 134 cup sherry wine. 14 pint cream. 1 lemon (grated rind and juice). Soak the gelatine in the wine, add the lemon and sugar, and heat all ... From Mrs. Lincoln's Boston Cook Book, 1884, page 375. | |
| The Creole Cookery Book (1885) | Velvet Cream. Q |
Boil a quart of milk; when boiling, stir into it the yolks of 6 eggs, 6 tablespoonfuls of sugar, 1 spoonful of flour, which has been well beaten together; when boiled, ... From The Creole Cookery Book, 1885, page 168. | |
| The Jewish Manual (1846) | Vermicelli and Maccaroni Pudding |
Boil till tender four ounces of either of the above articles, in a pint of milk; flavor as directed in the preceding receipt, and boil in a mould, which may be lined ... From The Jewish Manual, 1846, page 165. | |
| The Cook's Own Book (1832) | Vermicelli Pudding |
of vermicelli little cinnamon, in a meantime mix a quarter of a pound of melted butter w ith a pint of cream, and the yolks of four eggs; in the vermicelli quite soft; ... From The Cook's Own Book, 1832, page 285. | |
| The Cook's Own Book (1832) | vermicelli Pudding |
four ounces of vermicelli in a pint of new milk, until quite tender, with a stick or two Then add half a pint of thick cream, a quarter of a ol a pound of sugar, and of ... From The Cook's Own Book, 1832, page 285. | |
| La Cuisine Creole (1885) | Very Rich Pudding |
Line a deep pie dish with puff paste, having first buttered it thoroughly; place on this a layer of jam, then a layer of custard, then jam, then custard, until the dish ... From La Cuisine Creole, 1885, page 208. | |
| The Creole Cookery Book (1885) | Victoria Pudding |
Blanch } Ib. of best almonds; rub them in a mortar with rose water to prevent their oiling; (they must be rubbed together to a smooth paste); cream }1b. of good butter, ... From The Creole Cookery Book, 1885, page 202. | |
| The International Cook Book (1906) | Victoria Pudding |
2067. POTAGE DU LUNDI Heat two tablespoons melted butter in a saucepan, add two Spanish onions finely sliced, two ditto leeks and one crushed bean garlic, gently brown ... From The International Cook Book, 1906, page 635. | |
| The Boston Cooking-School Cook Book (1896) | Violet Ice Cream |
1 quart cream % cup Yvette Cordial ^ cup sugar 1 small bunch violets Few grains salt Violet coloring Mix first four ingredients. Remove stems from violets, and pound ... From The Boston Cooking-School Cook Book, 1896, page 520. | |
| Presbyterian Cook Book (1873) | Virginia Pudding |
One teacupful of butter; one teacupful one teacupful of molasses; two and one half cups of flour; two teaspoonsful of soda; add spice to taste. Bake one hour. To be eaten with wine sauce. From Presbyterian Cook Book, 1873, page 72. | |
| The National Cookery Book (1876) | Virginia Pudding |
Mix together one pint of milk, three tablespoonfuls of flour, one of sugar, two of melted butter, and five eggs, reserving the whites of three for the frosting. Bake it ... From The National Cookery Book, 1876, page 229. | |
| Housekeeping in Old Virginia (1879) | Virginia Pudding |
Scald one quart of milk. Pour it on three tablespoonfuls of EXTEA FINE PUDDING EXCELLENT BATTEE PUDDING. 399 sifted flour. Add the yolks of five eggs, the whites of two, ... From Housekeeping in Old Virginia, 1879, page 406. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Wadsworth Pudding |
2 cups thin cream i}4 tablespoons granu3 tablespoons sherry lated gelatine i}4 tablespoons sauterne 2 tablespoons cold water Scald cream, add gelatine soaked in cold ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 125. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Walnut and Fig Ice Cream |
Heat two and a half cups of milk, having reserved cold half a cup to mix with the other ingredients. A part of this half cup of cold milk use for dis- £“ -.* i - solving ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 152. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Walnut Ice Cream |
One of the meat of walnuts (the American are the best), pounded fine in a mortar; one pint of milk, one quart of cream, two small cupfuls of sugar, four eggs, one-fourth ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 300. | |
| The International Cook Book (1906) | Walnut Ice Cream |
1547. GUMBO Li£ WITH ASPARAGUS Thoroughly wash a bunch of green asparagus, cut in small pieces, and place in a saucepan with a pint and a half water, one sliced onion, ... From The International Cook Book, 1906, page 474. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Walnut Meringue Squares |
\]/i cups of sugar x/i cup water 5 maxshmaliows 2 tablespoons shredded COCOanut 1 cup English walnut meats 2% inch pastry squares Cook sugar and water in smooth ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 21. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Walnut Pudding |
Beat the yolks of three eggs till light and lemon colored. Gradually add to them half a cup of sugar, then one-third of a cup of soft bread crumbs, and a scant half cup ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 166. | |
| The Creole Cookery Book (1885) | Walterian Pudding |
Grate } lb. of pippins; stir to a cream } lb. of sugar and + Ib. of butter, and add the apples; grate the rind of a fresh lemon, whip very light 5 eggs, and beat all ... From The Creole Cookery Book, 1885, page 198. | |
| Presbyterian Cook Book (1873) | Wapsie Pudding |
Take one pint of sour cream, with a little soda, and enough, stirred in, to form a a pan with nice baking apples, not packed too closely; pour the batter over, and bake ... From Presbyterian Cook Book, 1873, page 78. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Warrrep-Cream Pre |
Sweeten with white sugar one tea-cup very thick sweet cream, made as cold as possible without freezing, and flavor it with lemon or vanilla to taste; beat until as light ... From Buckeye Cookery and Practical Housekeeping, 1877, page 190. | |
| Chinese-Japanese Cook Book (1914) | Water Chestnut Cream |
Fifteen large water chestnuts; three quarters pound of sweet potatoes; three tablespoonfuls of vinegar; three quarters pound of sugar; one pint of mirin sauce. Peel the ... From Chinese-Japanese Cook Book, 1914, page 103. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Water Ice |
To a quart of water, add one pound of sugar, flavor to taste, and freeze. From Buckeye Cookery and Practical Housekeeping, 1877, page 157. | |
| Modern American Drinks (1895) | Water Ice |
Three oranges, three lemons, and two pounds of sugar are to be used for each half-gallon of water. From Modern American Drinks, 1895, page 117. | |
| The Picayune Creole Cook Book (1901) | Watercress to Garnish. Currant Jelly |
Prepare the haunch or saddle of Venison in the same manner as you would the roast beef. (See recipe Roast Beef.) Only pour a cup of water over the Venison when putting ... From The Picayune Creole Cook Book, 1901, page 137. | |
| Dainty Desserts for Dainty People (c. 1910s) | Watermelon Sherbet |
1 cup orange juice. 4 cups hot water. 2 cups watermelon cubes. Soak gelatine in cold water for five minutes. Make syrup by boiling hot water and sugar ten minutes and ... From Dainty Desserts for Dainty People, c. 1910s, page 27. | |
| The Creole Cookery Book (1885) | we Cream |
One gallon of sweet milk, 1 pint of sweet cream, yolks of 8 eggs, 4 teacap of English arrowroot, sugar and vanilla te, Boil in 1 quart of milk éfis e pe 2 lemons; ... From The Creole Cookery Book, 1885, page 168. | |
| The Creole Cookery Book (1885) | Wellington Pudding |
Beat to a cream 1 cup of good brown sugar and 2} large spoonfuls of good butter; then stir in 1 well whipped egg, a little grated nutmeg, and a large spoonful of orange ... From The Creole Cookery Book, 1885, page 207. | |
| Presbyterian Cook Book (1873) | WfflE JELLY |
Two ounces of Cox"s gelatine dissolved in one pint of cold; soak one hour; half pint of wine: wine glass of brandy; juice of two lemons; grated rind of one; one and ... From Presbyterian Cook Book, 1873, page 92. | |
| Mrs. Hale's New Cook Book (1857) | While Lemon Cream .—Boil |
the of two lemons ii' a pint of cream; strain and thicken it with the well-beaten yolks of three and whiles of four eggs; sweeten with pounded till nearly co'd, aud put it into glasses. From Mrs. Hale's New Cook Book, 1857, page 385. | |
| Mrs. Hale's New Cook Book (1857) | Whip |
Syllabub.—Whip cream, as directed; mix a glass of brandy and half a pint of white wdne with a pint of the cream, which sweeten with sifted loaf sugar, and grate in ... From Mrs. Hale's New Cook Book, 1857, page 353. | |
| Common Sense in the Household (1871) | Whip |
the in last, and bake nearly, if not quite an hoiir. Cover, should the crust form too rapidly. Eat hot, with wine sauce. You may also steam or boil this pudding. Feuit ... From Common Sense in the Household, 1871, page 395. | |
| Common Sense in the Household (1871) | Whip |
frothed whites, return to the custard-kettle, and stir until it is a thick, soft custard. Let it get 2:)erfectly cold, beat in the cream and freeze. If you let it freeze ... From Common Sense in the Household, 1871, page 450. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Whip |
to a the juice from the berries, pressing through as much as without the seeds. Pour the hot water on the gelatine, and when dissolved, strain it into the strawberry ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 292. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Whip |
the cream to a stiff froth, until about a is left unwhipped. Pound the almonds to a paste in double boiler. Beat the sugar and eggs together and stir in the and almonds. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 293. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Whip |
to a When the custard is cold, half fill glasses with heap whipped cream upon it. Or, it can be served large dish, with the whipped cream on top. T From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 315. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Whip |
one-half the cream, and stand it away until Put the remaining half to boil Beat the eggs and sugar together until light (do not separate stir into the boiling milk, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 429. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Whip |
Add the gelatine to the apricots, mix, and a tin basin; the basin in a pan of cracked ice or snow, and stir constantly it begins to thicken; then add the whipped cream, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 429. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Whip |
the remaining pint of cream to a froth, and the individual moulds or paper cases with the biscuit (the name now given to this mixture), pack in salt and ice, and freeze two hours. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 469. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Whip |
the cream, and stir it carefully into this mixture; fill paper cases or individual moulds. Pack the moulds in freeze two hours. If paper cases, stand them in the bottom ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 470. | |
| Aunt Babette's Cook Book (1889) | Whip |
Take one bottle of white wine, one-half pound of sugar, in which you have grated the peel of one lemon, adding its juice, a pinch of ground cinnamon and six eggs^ Beat ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 527. | |
| The New England Cook Book (1905) | Whip |
the eggs as for icing, adding the sugar as you go on urtil it will stand alone, then beat in the cocoanut. Mold the mixture with your hands cones, and set far enough ... From The New England Cook Book, 1905, page 242. | |
| Rumford Complete Cook Book (1908) | Whip |
the whites of eggs till very stiff and fold them into the cake batter as gently as Line cake pans with paper, fill two-thirds full with the batter, and bake in a ... From Rumford Complete Cook Book, 1908, page 158. | |
| California Mexican-Spanish Cook Book (1914) | Whip |
one egg for each tomato separately. Add tablespoon water to each yolk, salt, chile pepper, teaspoon butter for each egg. Pour around tomatoes to come to top. Bake in ... From California Mexican-Spanish Cook Book, 1914, page 78. | |
| Chinese-Japanese Cook Book (1914) | Whip |
up the three eggs in a little cold water, and drop slowly into the boiling soup, stirring the soup as it drops, and it will form into fanciful shapes. Remove at once, and serve. From Chinese-Japanese Cook Book, 1914, page 28. | |
| Recipes for Sea Food (c. 1910s) | Whip |
stiff the white of one egg, add crushed clam shells and stir into clams and juice, boil up and strain. Allow an equal quantity of good rich milk; in double boiler and ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 146. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Whip Churn |
In the preparation of desserts the whip churn is essential. It is a tin cylinder, perforated on the bottom and sides, in which a dasher of tin, also perforated, can be ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 77. | |
| The Creole Cookery Book (1885) | Whip for a Trifle |
One pint of cream, 1 quart of water, ¢ lb. of powdered sugar, and the juice of 4 lemons; whisk it to a strong froth; take the froth off as it rises, with a skimmer, and ... From The Creole Cookery Book, 1885, page 187. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Whip Syllabub |
Take good sweet cream, and to each pint of it, put six ounces of sifted double refined loaf sugar, half a From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 78. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Whipped Cream |
A DELIGHTFUL drcssiug for some sorts of cake is made thus: One pint of rich cream, enough fine pulverized loaf sugar to thicken; stir it well; set it on till it warms; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 284. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Whipped Cream |
Many wholesome, delicious, and attractive dishes may be made with whipped cream. To those who can obtain plenty of cream, these dishes afford a cheaper, more easily ... From Mrs. Lincoln's Boston Cook Book, 1884, page 378. | |
| The Picayune Creole Cook Book (1901) | Whipped Cream |
Créme Fouettée. 1 Pint of Sweet Cream. 2 Tablespoonfuls of Powdered Sugar. In whipping cream remember that the first great essential is to have good cream, and that the ... From The Picayune Creole Cook Book, 1901, page 283. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Whipped Cream |
Y* cup thick cream ^3 cup powdered sugar ]/A cup milk yi. teaspoon vanilla Mix cream and milk, beat stiff, using eggbeater; add sugar, vanilla, and white of egg beaten New From Catering for Special Occasions, with Menus and Recipes, 1911, page 27. | |
| Dainty Desserts for Dainty People (c. 1910s) | Whipped Cream |
f cup powdered sugar. 1^ cups heavy cream. i cup milk. Soak gelatine in cold water five minutes, dissolve by placing over boiling water and cool. Mix cream and milk and ... From Dainty Desserts for Dainty People, c. 1910s, page 45. | |
| The Picayune Creole Cook Book (1901) | Whipped Cream With Coffee |
Oréme Fouettée au Café. 8 Ounces of Extract of Coffee. Make three ounces of Creole Café Noir. (See recipe.) Add three tablespoonfuls of this to the cream and sugar. Then ... From The Picayune Creole Cook Book, 1901, page 284. | |
| The Picayune Creole Cook Book (1901) | Whipped Cream With Vanilla, Etc |
Créme Fouettée d la Vanille, eto. Put a pint of sweet cream into a basin, add the sugar and the essence and proceed to whip according to the ——— directions gven in ... From The Picayune Creole Cook Book, 1901, page 283. | |
| La Cuisine Creole (1885) | Whipped Cream with Wine |
To the whites of three eggs, beaten to a froth, add a pint of cream, four tablespoonfuls of sweet wine, and four spoonfuls of sugar. Put bright jelly, or lightcolored ... From La Cuisine Creole, 1885, page 182. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Whipped Peach Cream in Baskets |
Beat the whites of four eggs until very stiff, then mix in by degrees four level tablespoons of powdered sugar, next add two tablespoons of rich peach syrup (drained ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 108. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Whipped-Cream Sandwiches |
I cup of heavy cream. J^ a teaspoonful of vanilla % a cup of powdered sugar. extract. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 197. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Whipt Cream |
A quart of cream. The whites of four eggs. Half a pint of white wine. A quarter of a pound of powdered loaf-sugar. Ten drops of strongessence of lemon; or two lemons cut ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 48. | |
| The Woman Suffrage Cook Book (1886) | White Custard |
To one quart milk add one cupful granulated sugar; put in a farina boiler and let come to a boil. Pour this over the whites of six eggs, beating all the time; add ... From The Woman Suffrage Cook Book, 1886, page 88. | |
| The Southern Cookbook (1912) | White Hog's Pudding |
W Then the skins have been soaked and cleaned as before directed, rinse and soak them all night in rosewater, and put in them the following filling: mix of blanched ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. | |
| Housekeeping in Old Virginia (1879) | White Ice Cream |
Three quarts milk, whites of four eggs beaten light, three tablespoonfuls arrow-root mixed in a little cold water and added to the eggs. Boil the milk and pour over the ... From Housekeeping in Old Virginia, 1879, page 444. | |
| Gulf City Cook Book (1878) | White Ice-cream |
Two quarts of fresh milk, twelve ounces of sugar, whites of eight eggs whipped, and two table-spoonfuls of arrow-root. all together until thick as custard, and when cold ... From Gulf City Cook Book, 1878, page 190. | |
| La Cuisine Creole (1885) | White Wine Syllabub |
Season a pint of milk with sugar and wine, but not enough wine to curdle the milk. Fill your glasses nearly full, and crown them with sweetened whipped cream. Season the ... From La Cuisine Creole, 1885, page 239. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Whole-Wheat Pudding. |
Mix two cups of whole-wheat flour, half a teaspoonful of soda, and half a teaspoonful of salt. Add one cup of milk, half a cup of molasses, and one cup of stoned and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 364. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Whortleberry Pudding |
Take a pint of milk, three eggs, and flour enough to make a stiff batter. Stir them well together; then add three pints of berries, flour a cloth, tie it pretty, close, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 111. | |
| The Appledore Cook Book (1872) | Whortleberry Pudding |
One cup of butter, two of sugar, oneof sour milk, four of flour, five eggs, one teaspoonful of saleratus, and one 7- From The Appledore Cook Book, 1872, page 105. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Wigwam Pudding |
One-fourth pound of ladyfingers, one pint of milk, a teaspoon of vanilla, one gill of sherry, one tumbler of jelly or jam, four eggs, eight tablespoons of pow¬ dered ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 100. | |
| The Creole Cookery Book (1885) | Windsor Pudding |
- Thicken 1 pint of milk with 2 tablespoonfuls of flour; boil “and let it stand till cold; add 4 or6 eggs, a piece of butter, lounce of almonds (half bitter), a little ... From The Creole Cookery Book, 1885, page 192. | |
| The Creole Cookery Book (1885) | Wine Cream |
Toing.......... eee cece eee cece tenes cece eneeee Boiled Icing.............. eee eee c ee ceee ee eees 145 Custard Ice.... ccc ee cece e eee cece cece wens 145 To ... From The Creole Cookery Book, 1885, page 23. | |
| The Boston Cooking-School Cook Book (1896) | Wine Cream |
Arrange lady fingers or slices of sponge cake in a dish, pour over cream made as follows: Mix one-third cup sugar, grated rind and juice one-half lemon, one-fourth cup ... From The Boston Cooking-School Cook Book, 1896, page 485. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Wine Jelly |
Dissolve an ounce of Russia isinglass in a cup of water, sweeten and flavor a quart of good old Madeira wine, and add the isinglass. Heat it very hot, strain it through ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 120. | |
| Mrs. Owen's Illinois Cook Book (1871) | Wine Jelly |
For one package of gelatine or one ounce isinglass, pour one pint cold water, and let it stand ten minutes; then add one water, one pound white sugar and whites and ... From Mrs. Owen's Illinois Cook Book, 1871, page 353. | |
| The Appledore Cook Book (1872) | Wine Jelly |
* Soak one box of gelatine in half a pint of cold water two hours; then pour on a pint and a half of boiling water, and stir untH the gelatine is all dissolved, but do ... From The Appledore Cook Book, 1872, page 169. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wine JELLY |
Dissolve one box Coxe’s gelatine in one pint of cold water, with the juice and rind of two lemons, and half an ounce of stick-cinnamon if you wish; soak three-quarters ... From Buckeye Cookery and Practical Housekeeping, 1877, page 163. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wine Jelly |
One box of gelatine, half a pint of cold water, a pint and a half of boiling water, one pint of sherry, one the Ppur the boiling water on it, and stir until dissolved. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 311. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Wine Jelly |
4¢ box gelatine. Juice of 1 lemon. 4g cup cold water. 1 cup sugar. 1 pint boiling water. 1 cup sherry or S. M. wine. Soak the gelatine in cold water fifteen minutes, or ... From Mrs. Lincoln's Boston Cook Book, 1884, page 375. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Wine Jelly |
y2 pint of cold water i pint of sherry Cover the gelatine with the cold water, and let it soak one hour, then add the boiling water and sugar, and the sugar is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 481. | |
| The White House Cook Book (1887) | Wine Jelly |
ONE package of gelatine, one cupful of cold water soaked together two hours; add to this three cupfuls of sugar, the juice of three lemons and the grated rind of one. ... From The White House Cook Book, 1887, page 409. | |
| Aunt Babette's Cook Book (1889) | Wine Jelly |
(No. 1.) Take one pint of wine and two pounds of sugar. Soak one package of gelatine in one pint of water, juice of two lemons and grated peel of one, and a good pinch ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 465. | |
| Aunt Babette's Cook Book (1889) | Wine Jelly |
(No. 2.) Dissolve one box of gelatine in a pint of boiling water, add one pound of loaf sugar and a quart of wine. Stir this mixture very hard and pour through a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 465. | |
| The Boston Cooking-School Cook Book (1896) | Wine Jelly |
% box gelatine or i^ cup Sherry wine 2)^ tablespoons granulated 2 tablespoons brandy gelatine Kirsch % cup cold water y^ cup orange juice \% cups boiling water 3 ... From The Boston Cooking-School Cook Book, 1896, page 488. | |
| Manual for Army Cooks (1896) | Wine Jelly |
1j ounces gelatin. 1 pint cold water. 1 pint wine. j pound sugar. Juice and grate of 1 lemon. A little nutmeg, cloves, and cinnamon. Soak the gelatin in cold water for ... From Manual for Army Cooks, 1896, page 199. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Wine Jelly |
2 tablespoons gelatine 1 cup wine | cup lemon juice J cup orange juice Prepare as for Lemon Jelly mold. From Lowney's Cook Book, Illustrated in Colors, 1907, page 233. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Wine Jelly |
2 tablespoons granulated gi latine Yz cup cold water 1-3 cups boiling water 1 cup Sherry or Madeira v. ine j i up orange juicelemon juice Soak gelatine in cold water, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 75. | |
| La Cuisine Creole (1885) | Wine Jelly for the Sick |
Take one pint of Madeira wine, one pint of water, and one ounce of isinglass dissolved in a teacupful of water. Let the wine and water be boiling hot, then stir into it ... From La Cuisine Creole, 1885, page 240. | |
| La Cuisine Creole (1885) | Wine Jelly From Sparkling Gelatine |
Take a package of an ounce, or an ounce and a half of gelatine, pour upon it a pint of cold water, and let it remain to soften for an hour or so. When ready to make the ... From La Cuisine Creole, 1885, page 191. | |
| The Boston Cooking-School Cook Book (1896) | Wine Jelly I |
X box gelatine or 1 cup sugar 2 tablespoons granulated 1 cup Sherry or Madeira gelatine wine }^ cup cold water 3^ cup orange juice 1^ cups boiling water 3 tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 487. | |
| Aunt Babette's Cook Book (1889) | Wine or Champagne Jelly |
Pour a pint of cold water over the contents of a package of Cox's gelatine. Let it soak for ten minutes, then add a pint of boiling water and stir till the gelatine is ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 468. | |
| Gulf City Cook Book (1878) | Wine-jelly.—no |
One package of gelatine, one quart of water, three fourths of a pound of white sugar, four lemons, half pint of sherry or good Madeira wine, one ounce of mixed ... From Gulf City Cook Book, 1878, page 202. | |
| Gulf City Cook Book (1878) | Wine-jelly.—no |
To one pint of cold water add one ounce of gelatine, the juice and slices of two lemons; let it stand until the gelatine softens, and pour over one pint of boiling ... From Gulf City Cook Book, 1878, page 203. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wp Cras-aPPLe JELLY |
Cook the crab-apples until the skins will peel off, after which remove, punch out the cores with a goose-quill, and to each gallon add one gallon of cold water, allowing ... From Buckeye Cookery and Practical Housekeeping, 1877, page 162. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wuirrep CREAM |
Place cream over ice until thoroughly chilled, and whip with an egg-beater or whip-churn until it froths. While whipping, place froth on a ‘sieve, and return to bowl to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 91. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wuirrep CREAM |
One and one half pints good rich cream sweetened and flavored to taste, three tea-spoons vanilla; whip to a stiff froth. Dissolve threefourths ounce best gelatine in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 92. | |
| The Dixie Cook-Book (1883) | Wuirrep CREAM |
One and one-half pints good rich cream sweetened and flavored to taste, three tea-spoons vanilla; whip to a stiff froth. Dissolve three-fourths ounce best gelatine in a ... From The Dixie Cook-Book, 1883, page 111. | |
| The Dixie Cook-Book (1883) | WurtrreD CREAM |
Place cream over ice until thoroughly chilled, and whip with an egg-beater or whip-churn until it froths. While whipping place froth on a sieve, and return to bowl to be ... From The Dixie Cook-Book, 1883, page 110. | |
| The Boston Cooking-School Cook Book (1896) | Xiondon Sherbet |
2 cups sugar 3 tablespoons lemon juice 2 cups water 1 cup fruit syrup ^ cup seeded and finely cut ^ grated nutmeg raisins ^ cup port wine ^ cup orange juice Whites 3 ... From The Boston Cooking-School Cook Book, 1896, page 512. | |
| Presbyterian Cook Book (1873) | Yalise Pudding |
a light biscuit dough; out, and spread on one quart of seeded cherries; fold over, and fasten the edges closely, to secure the syrup. Sew up in a pudding previously ... From Presbyterian Cook Book, 1873, page 78. | |
| Housekeeping in Old Virginia (1879) | Yanilla Ice Ckeam |
Boil half a vanilla bean, cut in small pieces, in half a pint of lich new milk. When cool, strain and add to two quarts thick sweet cream. Sweeten with two heaping ... From Housekeeping in Old Virginia, 1879, page 442. | |
| Fifty-Two Sunday Dinners (1913) | Yankee Plum Pudding |
36 cup Cottolene. 1 teaspoon cloves. 1 cup N. O. molasses. % teaspoon nutmeg. 8 cups flour. Y% teaspoon salt. 114 teaspoons soda. 1 cup sweet milk. 1 teaspoon cinnamon. ... From Fifty-Two Sunday Dinners, 1913, page 34. | |
| La Cuisine Creole (1885) | Yellow Custard Jelly From Gelatine |
To one ounce of gelatine, soaked in one pint of water, add a quart of milk; if the weather is warm take a little less milk. Set the milk and gelatine (or double the ... From La Cuisine Creole, 1885, page 191. | |
| The Jewish Manual (1846) | Yorkshire Pudding |
Mix into a smooth batter half a pound of flour, four eggs, ifintended to be rich, otherwise two, a pint of milk, and a little salt, it should be about an inch thick; it ... From The Jewish Manual, 1846, page 167. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Yorkshire Pudding |
To be eaten with Roast Beef. Sift one pint of flour and add to it one-half pint of milk; beat milk into flour with a large spoon until very light; then four eggs yelks ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 77. | |
| The Woman Suffrage Cook Book (1886) | Yorkshire Pudding |
One pint of milk, four eggs, whites and yolks beaten separately, two cups of flour, one teaspoonfill of salt. Be careful in mixing not to get the batter too stiff. From The Woman Suffrage Cook Book, 1886, page 48. | |
| The White House Cook Book (1887) | Yorkshire Pudding |
THIS is a very nice accompaniment to a roast of beef; the ingredients are, one pint of milk, four eggs, whites and yolks beaten separately, one teaspoonful of salt, and ... From The White House Cook Book, 1887, page 130. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Yorkshire Pudding |
Beat eggs; add flour and salt, gradually; continue beating. Add milk and continue beating five minutes. The mixture should be perfectly smooth. One half hour before meat ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 107. | |
| The Southern Cookbook (1912) | Yorkshire Pudding |
Mix five spoonfuls of flour, with of milk, and three eggs well beaten. Butter the pan. When brown by baking under the the side upwards, and brown that. It should be made ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 58. | |
| The Cook's Own Book (1832) | Zestes, Jelly |
OF. Take iluee-quarters of a pound of lump sugar, grate on it the zettt* of two cedrats, anil, as the sugar becomes colored, scrape it off with a knife, and gi ale ... From The Cook's Own Book, 1832, page 315. | |