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The Old Cookery Books and Ancient Cuisine eBook:This is a tremendous resource of the ancient cooking that will delight not only your taste buds but also your learning because there isn't any book out there that will tell you about what ancient people do and and how they cook their food. This book is published from London in 1902 by W. CAREW HAZLITT. The book is about ancient cuisine as a whole, not only vegetarianism because man was really a meat eater since time immemorial so no offense to vegans and vegetarians about this book. I myself hate animal killings and cruelty of mankind to other creatures in this planet.
Table of Contents Introductory The Early Englishman and His Food Royal Feasts and Savage Pomp Cookery Books, part 1 Cookery Books, part 2, Select Extracts from an Early Recipt-Book Cookery Books, part 3 Cookery Books, part 4 Diet of the Yeoman and the Poor Meats and Drinks The Kitchen Meals Etiquette of the Table Index There are also plenty of recipes you will find in this fabulous ebook for only ten bucks! Samples of Cookery Books Part II: III.—SWEET-PUDDINGS, PIES, ETC. To make a Spread-Eagle pudding:—Cut off the crust of three half-penny rolls, then slice them into your pan; then set three pints of milk over the fire, make it scalding hot, but not boil; so pour it over your bread, and cover it close, and let it stand an hour; then put in a good spoonful of sugar, a very little salt, a nutmeg grated, a pound of suet after 'tis shred, half a pound of currants washed and picked, four spoonfuls of cold milk, ten eggs, but five of the whites; and when all is in, stir it, but not till all is in; then mix it well, butter a dish; less than an hour will bake it. To make Carrot or Parsnip Puffs:—Scrape and boil your carrots or parsnips tender; then scrape or mash them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or some stale biscuit, if you have it, some eggs, but four whites, a nutmeg grated, some orange-flower-water, sugar to your taste, a little sack, and mix it up with thick cream. They must be fry'd in rendered suet, the liquor very hot when you put them in; put in a good spoonful in a place. A Tansy:—Boil a quart of cream or milk with a stick of cinamon, quarter'd nutmeg, and large mace; when half cold, mix it with twenty yolks of eggs, and ten whites; strain it, then put to it four grated biskets, half a pound of butter, a pint of spinage-juice, and a little tansy, sack, and orange-flower-water, sugar, and a little salt; then gather it to a body over the fire, and pour it into your dish, being well butter'd. When it is baked, turn it on a pye-plate; squeeze on it an orange, grate on sugar, and garnish it with slic'd orange and a little tansy. Made in a dish; cut as you please. To make Sack Cream:—Take the yolks of two eggs, and three spoonfuls of fine sugar, and a quarter of a pint of sack: mix them together, and stir them into a pint of cream; then set them over the fire till 'tis scalding hot, but let it not boil. You may toast some thin slices of white bread, and dip them in sack or orange-flower-water, and pour your cream over them. To make Quince Cream:—Take quinces, scald them till they are soft; pare them, and mash the clear part of them, and pulp it through a sieve; take an equal weight of quince, and double-refin'd sugar beaten and sifted, and the whites of eggs, and beat it till it is as white as snow, then put it in dishes. You will be utterly surprised and amazed with what you get. (Value: Priceless, For You: US$10)
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Filipino Vegetarian Recipe © 2001- All Rights Reserved |
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