4,49 €
Mehr erfahren.
- Herausgeber: iOnlineShopping.com
- Kategorie: Lebensstil
- Sprache: Englisch
- Veröffentlichungsjahr: 2019
Being A New And Complete Art Of Preparing Confects, According To Modern Practice Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. VII. Methods of mixing, freezing, and working Ice Creams. VIII. Methods of preparing Cordials and made Wines.
Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:
Ähnliche
Robert Abbot
Table of contents
THE HOUSEKEEPER’s VALUABLE PRESENT:
PREFACE.
CONTENTS.
PART I.
To clarify Sugar.
To boil Sugar to the Degree called Smooth.
To boil Sugar to the Degree called Pearled.
To boil Sugar to the Degree called Blown.
To boil Sugar to the Degree called Feathered.
To boil Sugar to the Degree called Crackled.
To boil Sugar to the Degree called Carmelled.
PART II.
To preserve Oranges or Lemons whole.
To preserve Cherries without Stones.
To preserve Cherries with Stones.
To preserve White Pea Plums.
To preserve yellow Plums commonly called yellow Margates.
To preserve Damascenes.
To preserve Mogul, or large Egg Plums.
To preserve whole Strawberries.
To preserve Barberries in Bunches.
To preserve Red Currants in Bunches.
To preserve Green Gage Plums.
To preserve Green Orange Plums.
To preserve Apricots.
To preserve Green Apricots.
To preserve Green Gooseberries.
To preserve Angelica.
To preserve Apricot, or Peach Chips.
To preserve Figs.
To preserve dried Cherries.
To preserve Peaches whole.
To preserve Pine Apple Chips.
To preserve Pine Apples whole.
To preserve Medlars.
To preserve Pears.
To preserve Green Leaves.
To preserve Green Grapes.
To preserve Wine Sour Plums.
To preserve Green Limes.
PART III.
Rasberry Jam.
Apricot Jam.
Peach Jam.
Pine Apple Jam.
Barberry Jam.
Currant Jam.
Quince Marmalade.
Quince Paste.
Orange Marmalade.
Strawberry Jam.
Orange Paste.
Pippin Paste Knots.
Scotch Marmalade.
Orgeat Paste.
Almond Paste.
Marshmallow Paste.
Strasbourgh Paste, or Lozenges.
Black Currant Paste.
PART IV.
To make Capillaire.
To make Orgeat Syrup.
To make Lemon Syrup.
Currant Syrup.
Marshmallow Syrup.
To make Rasberry Vinegar.
To make Grape Essence, or Syrup.
To make Orange Essence.
Pine Apple Syrup, or Essence.
To make Currant Jelly.
To Candy Eringo Root.
To Cand Orange, or Lemon Peel.
Black Currant Jelly.
To make a Comport of Pippins.
Comport of Oranges.
To make Clear Cakes of the Jelly of any Fruit.
Calves-Foot Jelly.
Clear Orange Jelly.
Blanch Mange.
Ge Mange.
To make Lemonade.
To make Orgeat for present Use.
To make Orangeade.
To make Orange Prawlins.
Red Burnt Almonds.
Cedraty Essence.
To make a Conserve of Hips.
Conserve of Roses.
Conserve of Orange Flowers.
Rock Candy.
To make Gum Paste.
Mulberry Syrup.
PART V.
Cherries in Brandy.
Apricots in Brandy.
Peaches in Brandy.
Mogul Plums in Brandy.
Green Gages in Brandy.
Pears in Brandy.
PART VI.
Savoy Biscuits.
Spunge Biscuits.
Palace Royal Biscuits.
Royal Heart Biscuits.
Diet Bread Cakes.
Naple Biscuits.
Orange Heart Biscuits.
Queen Cakes.
Champaign Biscuits.
Fine Rusks.
French Rusks.
Yarmouth Cakes.
Tunbridge Water Cakes.
Cedraty Biscuits.
Italian Cakes.
Common Maccaroons.
French Maccaroons.
Ratafia Biscuits.
Orange Biscuits.
Spanish Rusks.
Merenges.
Ginger Cakes.
Ginger-Bread Nuts.
Filbert Biscuits.
Sweetmeat Biscuits.
Rock Almond Biscuits.
Syringe Biscuits.
Italian Maccaroons.
Milfruit Biscuits.
Marchpane Biscuits.
Biscuit Drops.
To make a Savoy Cake.
To make a Spunge Cake.
To make a Plum Cake.
To make a Rice Cake.
To make an Almond Cake.
To make a Ratafia Cake.
To make Anniseed Cakes.
Cinnamon Drop Biscuits.
PART VII.
Freezing of Ice.
To prepare the Cochineal for colouring different Sorts of Ice.
Ice Creams, or Rasberry Ice.
Strawberry Jam,
Apricot Ice.
Pine Apple Ice.
Barberry Ice.
Biscuit Ice.
Pistachia Ice.
Fresh Gooseberry Ice.
Chocolate Ice.
Fresh Rasberry Ice.
Fresh Strawberry Ice,
Royal Cream.
Lemon Cream.
Orange Cream,
Burnt Cream.
Plain Ice.
Coffee Ice.
Tea Ice,
Ratafia Ice.
Vernella Ice.
Orange Ice.
Lemon Ice.
Cedraty Ice.
Grape Ice.
Rasberry Water.
Currant Water.
Cherry Ice.
Punch Ice.
Pear Ice.
PART VIII.
To make Raisin Alder Wine.
Orange Wine.
Damascene Wine.
Gooseberry Wine.
Cowslip Wine.
Birch Wine.
Rasberry Wine.
Blackberry Wine.
Cherry Wine.
Currant Wine.
To make Raisin Wine.
To make Sage Wine.
To make Clear Wine.
To make Mead.
To make White Mead.
To make Milk Punch.
To make Citron Water.
Ratafia Cordial.
Orange Flower Brandy.
Surfeit Water.
Cinnamon Water.
Nutmeg Water.
Mint Water.
Lemon Water.
THE HOUSEKEEPER’s VALUABLE PRESENT:
THE HOUSEKEEPER’sVALUABLE PRESENT:
PREFACE.
DURING the course of my apprenticeship with Messrs. Negri and Gunter, in Berkeley Square, many housekeepers to noblemen and gentlemen, on special occasions, were frequently present, in order to observe our peculiar method of preparing confects.
Since I left Messrs. Negri and Gunter, I have had frequent applications from those persons, as well as others, for receipts and information respecting improvements and additions to this art. But being engaged in the service of several noblemen, and thereby deprived of the opportunity of attending to the numerous applications from respective housekeepers for New Receipts, I determined to form the following Treatise, that they might present it to their friends; and that it might supply the place of personal application, I have comprized in it every article that is necessary to render the reader a proficient in the art.
From the nature of my occupation, and the time necessary to acquire a due knowledge of it, I cannot be supposed qualified to write in a masterly stile; and am therefore inclined to hope the candid reader will be disposed to overlook any little errors that may be observed in this Treatise, considering it not as the production of a scholar, but the essay of a man, who has devoted the greater part of his life to the pursuit of the art under consideration.
I presume my having served an apprenticeship to men of such eminence in the line of Confectionary, and such respectability in their connections as Messrs. Negri & Gunter, that it will be considered as a recommendation of the following sheets; and as all the Treatise I have seen contain only old and exploded Receipts, render it necessary that something new should appear on the subject; and as the receipts I have given are the result of my own practice and experience, I think it will add a sanction to the present undertaking.
Upon the whole, as I have not omitted any article that can be useful to housekeepers in particular, and families in general, I trust I have not arrogated to myself a right to which I have no claim, in prefixing to my work the title of
