Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1830 edition. Excerpt: ...of five eggs; drain off the whey gently, and mix with the curd grated nutmeg, pounded cinnamon, three table-spoonfuls of best rose water, as much white wine, four ounces of pounded loaf sugar, the same quantity of butter beaten to a cream, and of pounded biscuit. Mix all these ingredients well together, and stir in a quarter of a pound of currants. Bake it in a large tin, or in patty-pans lined with paste; or it may be baked in a dish previously buttered. Another way to make Curd Cheese Cakes. With a little rennet, turn two quarts of new milk; drain off the whey. Rub through a sieve the curd, and a quarter of a pound of fresh butter; mix with it half an ounce of sweet and four bitter almonds, blanched and pounded, three ounces of pounded loaf sugar, a little candied citron cut small, the grated peel of half a lemon, three well-beaten eggs, a glass of brandy, and three ounces of currants. Mix them all well together, and bake them in patty-pans lined with paste. Potato Cheese Cakes. Boil and peel half a pound of good potatoes, bruise them in a mortar, and when nearly cold, drop in the yolk and white of an egg at intervals, until four have been added, beating the potatoes well all the time; then add a quarter of a pound of sifted bread crumbs, and put in two more eggs. Beat to a cream six ounces of fresh butter, with the same quantity of pounded loaf sugar; put it into the mortar, with the grated peel of one lemon, and mix all thoroughly. Line the patty-pans with paste, fill them three parts full, and bake them in a moderate oven. Another way to make Potato Cheese Cakes. Pound in a mortar five ounces of potatoes, with four of fresh butter, and the same quantity of pounded loaf sugar, the grated peel and the juice of half a lemon, three...
