Fresh from the Past: Recipes and Revelations from Moll Flanders' KitchenTaylor Trade Publications, 2004 - 387 páginas "A gateway to the culinary culture of eighteenth-century Britain and early America, with a full host of recipes and fascinating details about domestic life in the 1700s. The author gives readers a thoroughly modern look at the trends of Moll Flanders' day and describes how historic families learned to cook with seasons. Cooks experiemented with new imports such as peppers, pineapples, and pistachio nuts, combining flavors and textures in creative ways to produce, sophisticated dishes. Hundreds of cookbooks appeared to bring these recipes to the average home cook". ... "More that 100 original recipes from eighteenth-century cookbooks are included here along with contemporary translations that offer step-by-step instructions for cooks at any level".--BOOKJACKET. |
Contenido
SOUPS | 39 |
MEATS | 55 |
POULTRY AND GAME BIRDS | 93 |
FISH AND SEAFOOD | 111 |
FRUITS AND VEGETABLES | 129 |
PIES TARTS AND PASTIES | 167 |
DAIRY AND EGGS | 189 |
PUDDINGS | 209 |
PICKLING CONDIMENTS AND SPREADS | 321 |
DRINKS AND CORDIALS | 337 |
BILLS OF FARE | 357 |
REMEDIES AND COSMETICS | 361 |
NOTES ON INGREDIENTS AND PREPARATIONS | 367 |
| 371 | |
ILLUSTRATIONS | 375 |
CONVERSION TABLES | 379 |
BREADS CAKES AND QUICK BREADS | 231 |
CONFECTIONS | 263 |
FROZEN DESSERTS AND ICE CREAM | 283 |
CULLISES AND GRAVIES | 303 |
| 381 | |
ABOUT THE TYPE | 387 |
Otras ediciones - Ver todas
Fresh From the Past: Recipes and Revelations from Moll Flanders Kitchen Sandra Sherman Sin vista previa disponible - 2004 |
Términos y frases comunes
1/4 teaspoon ½ cup ½ teaspoon almonds anchovies apples Art of Cookery bacon beat beef black pepper boil British Housewife broth brown cakes carrots cheese chicken chopped cloves Compleat Compleat Housewife confectioners Cook cookbooks cool cover crayfish cuisine culinary cullis cup sugar custard dish dough egg whites egg yolks eighteenth-century fish flavor flour French French cuisine fresh freshly grated nutmeg fruit garnish gravy half Hannah Glasse herbs ice cream Ingredients and Preparations juice lemon London meat milk minced mixture mushrooms Notes on Ingredients nutmeg onions orange ounces Parmesan cheese parsley pastry peel pepper pickle pint pound Preheat oven pudding puff pastry quart recipe roast roll Rosolis sauce serve simmer skillet sliced soup spoon stirring sweet syllabub tablespoons tablespoons butter taste teaspoon ground teaspoon salt Thomas Bewick veal venison vinegar wine རྟ རྟ༡ རྟཤ 3ཤ 3ཤ རྟཤ རྟཤ རྟཤ
Pasajes populares
Página 16 - What wondrous life is this I lead! Ripe apples drop about my head; The luscious clusters of the vine Upon my mouth do crush their wine; The nectarine and curious peach Into my hands themselves do reach; Stumbling on melons, as I pass, Ensnared with flowers, I fall on grass.
Página 14 - When mighty roast beef was the Englishman's food, It ennobled our hearts and enriched our blood ; Our soldiers were brave and our courtiers were good. Oh ! the roast beef of Old England ; And oh ! for Old England's roast beef.
Página 32 - Andrews the smuggler brought me this night about 1 1 o'clock a bagg of Hyson Tea 6 pound weight. He frightened us a little by whistling under the parlour window just as we were going to bed. I gave him some Geneva and paid him for the tea at 10/6 per pound.