Seventy-Five Receipts for Pastry Cakes, and Sweetmeats E-Book

Leslie Eliza

• Herausgeber: Youcanprint
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2017

Beschreibung

First published in Boston in 1828, this volume in the American Antiquarian Cookbook Collection was America's first baking cookbook and the first to organize recipes by listing ingredients at the beginning of each recipe separate from the directions, as opposed to being lumped together in a narrative paragraph. Eliza Leslie's Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, "All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article." Seventy-five Receipts was Leslie's first cookbook, and it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are "in every sense of the word, American," as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from Seventy-five Receipts' recipes, "will not be found inferior to any of a similar description made in the European manner."

Leseprobe

CONTENTS

PREFACE

WEIGHT AND MEASURE

PART THE FIRST: PASTRY

PASTRY

PUFF PASTE

COMMON PASTE FOR PIES

MINCE PIES

PLUM PUDDING

LEMON PUDDING

ORANGE PUDDING

COCOA-NUT PUDDING

ALMOND PUDDING

A CHEESECAKE

SWEET POTATO PUDDING

PUMPKIN PUDDING

GOOSEBERRY PUDDING

BAKED APPLE PUDDING

FRUIT PIES

OYSTER PIE

BEEF-STEAK PIE

INDIAN

BATTER

BREAD

RICE PUDDING

BOSTON PUDDING

FRITTERS

FINE CUSTARDS

PLAIN CUSTARDS

RICE CUSTARDS

COLD CUSTARDS

CURDS AND WHEY

A TRIFLE

WHIPT CREAM

FLOATING ISLAND

ICE CREAM

ANOTHER KIND OF ICE-CREAM

CALF'S-FEET JELLY

BLANCMANGE

PART THE SECOND: CAKES

GENERAL DIRECTIONS

QUEEN CAKE

POUND CAKE

BLACK CAKE, OR PLUM CAKE

SPONGE CAKE

ALMOND CAKE

FRENCH ALMOND CAKE

MACCAROONS

APEES

JUMBLES

KISSES

SPANISH BUNS

RUSK

INDIAN POUND CAKE

CUP CAKE

LOAF CAKE

SUGAR BISCUITS

MILK BISCUITS

BUTTER BISCUITS

GINGERBREAD NUTS

COMMON GINGERBREAD

LAFAYETTE GINGERBREAD

A DOVER CAKE

CRULLERS

DOUGH-NUTS

WAFFLES

SOFT MUFFINS

INDIAN BATTER CAKES

FLANNEL CAKES OR CRUMPETS

ROLLS

PART THE THIRD: SWEETMEATS

GENERAL DIRECTIONS

APPLE JELLY

RED CURRANT JELLY

BLACK CURRANT JELLY

GOOSEBERRY JELLY

GRAPE JELLY

QUINCES

PIPPINS

PEACHES

PLUMS

STRAWBERRIES

CRANBERRIES

PUMPKIN

PINE-APPLE

RASPBERRY JAM

APPENDIX: MISCELLANEOUS RECEIPTS

A-LA-MODE BEEF

CHICKEN PUDDING

A BONED TURKEY

COLLARED PORK

SPICED OYSTERS

STEWED OYSTERS

OYSTER SOUP

FRIED OYSTERS

BAKED OR SCOLLOPED OYSTERS

OYSTER PATTIES

OYSTER-SAUCE

PICKLED OYSTERS

CHICKEN SALAD

LOBSTER SALAD

STEWED MUSHROOMS

PEACH CORDIAL

CHERRY BOUNCE

RASPBERRY CORDIAL

BLACKBERRY CORDIAL

GINGER BEER

JELLY CAKE

COLOURING FOR ICING, ETC

RICE CAKES FOR BREAKFAST

GROUND RICE PUDDING

TOMATA KETCHUP

YEAST

Seventy-Five Receipts for Pastry,

Cakes, and Sweetmeats

By

Eliza LESLIE

1832

Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats by Eliza Leslie

© David De Angelis 2017 [all rights reserved]