Seventy-Five Recipes for Pastry Cakes and Sweetmeats Review
From the 1800's comes this classic little cookbook with many delectable, traditional American desserts for holidays and everyday!
Sample recipe: A CHEESECAKE.
Four eggs.
A gill of milk.
A quarter of a pound of butter.
A quarter of a pound of powdered sugar.
Two ounces of grated bread.
A table-spoonful of mixed brandy and wine.
A tea-spoonful of rose-water.
A tea-spoonful of mace, cinnamon, and nutmeg, mixed.
A quarter of a pound of currants.
Pick the currants very clean. Wash them through a colander, wipe
them in a towel, and then dry them on a dish before the fire.
When dry take out a few to scatter over the top of the cheesecake,
lay them aside, and sprinkle the remainder of the currants with
the flour.
Stir the butter and sugar to a cream. Grate the bread, and prepare
the spice. Beat the eggs very light.
Boil the milk. When it comes to a boil, add to it half the beaten
egg, and boil both together till it becomes a curd, stirring it
frequently with a knife. Then throw the grated bread on the curd,
and stir all together. Then take the milk, egg, and bread off the
fire and stir it, gradually, into the butter and sugar. Next, stir
in the remaining half of the egg.
Add, by degrees, the liquor and spice.
Lastly, stir in, gradually, the currants.
Have ready a puff-paste, which should be made before you prepare
the cheesecake, as the mixture will become heavy by standing.
Before you put it into the oven, scatter the remainder of the
currants over the top.
Bake it half an hour in rather a quick oven.
Do not sugar the top.
-------------------------------
CONTENTS.
PART THE FIRST.
Preliminary Remarks
Puff Paste
Common Paste
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 Pudding
Batter Pudding
Bread Pudding
Rice Pudding
Boston Pudding
Fritters
Fine Custards
Plain Custards
Rice Custard
Cold Custards
Curds and Whey
A Trifle
Whipt Cream
Floating Island
Ice Cream
Calf's Feet Jelly
Blanc-mange
PART THE SECOND
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
La Fayette Gingerbread
A Dover Cake
Crullers
Dough Nuts
Waffles
Soft Muffins
Indian Batter Cakes
Flannel Cakes
Rolls
PART THE THIRD
General directions
Apple Jelly
Red Currant Jelly
Black Currant Jelly
Gooseberry Jelly
Grape Jelly
Peach Jelly
Preserved Quinces
Preserved Pippins
Preserved Peaches
Preserved Crab-Apples
Preserved Plums
Preserved Strawberries
Preserved Cranberries
Preserved Pumpkin
Preserved Pine-Apple
Raspberry Jam
APPENDIX.
Miscellaneous Recipes
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Seventy-Five Recipes for Pastry Cakes and Sweetmeats Specifications
From the 1800's comes this classic little cookbook with many delectable, traditional American desserts for holidays and everyday!
Sample recipe: A CHEESECAKE.
Four eggs.
A gill of milk.
A quarter of a pound of butter.
A quarter of a pound of powdered sugar.
Two ounces of grated bread.
A table-spoonful of mixed brandy and wine.
A tea-spoonful of rose-water.
A tea-spoonful of mace, cinnamon, and nutmeg, mixed.
A quarter of a pound of currants.
Pick the currants very clean. Wash them through a colander, wipe
them in a towel, and then dry them on a dish before the fire.
When dry take out a few to scatter over the top of the cheesecake,
lay them aside, and sprinkle the remainder of the currants with
the flour.
Stir the butter and sugar to a cream. Grate the bread, and prepare
the spice. Beat the eggs very light.
Boil the milk. When it comes to a boil, add to it half the beaten
egg, and boil both together till it becomes a curd, stirring it
frequently with a knife. Then throw the grated bread on the curd,
and stir all together. Then take the milk, egg, and bread off the
fire and stir it, gradually, into the butter and sugar. Next, stir
in the remaining half of the egg.
Add, by degrees, the liquor and spice.
Lastly, stir in, gradually, the currants.
Have ready a puff-paste, which should be made before you prepare
the cheesecake, as the mixture will become heavy by standing.
Before you put it into the oven, scatter the remainder of the
currants over the top.
Bake it half an hour in rather a quick oven.
Do not sugar the top.
-------------------------------
CONTENTS.
PART THE FIRST.
Preliminary Remarks
Puff Paste
Common Paste
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 Pudding
Batter Pudding
Bread Pudding
Rice Pudding
Boston Pudding
Fritters
Fine Custards
Plain Custards
Rice Custard
Cold Custards
Curds and Whey
A Trifle
Whipt Cream
Floating Island
Ice Cream
Calf's Feet Jelly
Blanc-mange
PART THE SECOND
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
La Fayette Gingerbread
A Dover Cake
Crullers
Dough Nuts
Waffles
Soft Muffins
Indian Batter Cakes
Flannel Cakes
Rolls
PART THE THIRD
General directions
Apple Jelly
Red Currant Jelly
Black Currant Jelly
Gooseberry Jelly
Grape Jelly
Peach Jelly
Preserved Quinces
Preserved Pippins
Preserved Peaches
Preserved Crab-Apples
Preserved Plums
Preserved Strawberries
Preserved Cranberries
Preserved Pumpkin
Preserved Pine-Apple
Raspberry Jam
APPENDIX.
Miscellaneous Recipes
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