Recipes Old and New (Classic Reprint): Collected by Mrs. Charles Marshall for the Benefit of the Confederate Relief Bazaar; April, 1898 - Couverture souple

Marshall, Mrs. Charles

Couverture souple

ISBN 10 : 1333656696 ISBN 13 : 9781333656690

Editeur : Forgotten Books, 2018

Synopsis

Explore a historic collection of home-cooked recipes from the Confederate era. This edition showcases practical, crowd-pleasing dishes from the period.

The book collects recipes for everyday cooking, with sections ranging from soups and meats to desserts and beverages. It presents a mix of traditional preparations and newer ideas, all organized to help readers recreate period meals in their own kitchens.

• Accessible, step-by-step guidance for soups, sauces, roasts, and desserts.


• A cross-section of classic staples and inventive treats, spanning from savory to sweet.


• Clear instructions that let home cooks reproduce period flavors with common ingredients.


• A window into historical cooking and the types of dishes enjoyed for charitable events in the era.

Ideal for readers who love historical cookbooks, culinary history, and hands-on kitchen projects.

A propos du livre

Présentation de l'éditeur

Procure two large, live lobsters; chop them up while raw, shells and all ;put them into a mortar with three-fourths of a pound of butter, three raw eggs and a quarter of a pound of cold boiled rice ;pound to a paste ;moisten with a little water, or stock ;then set aside. Fry out two slices of bacon fat, add to it one minced onion, a tablespoonful of chopped celery tops, one chopped long red pepper, one sliced carrot and a quart of stock ;boil slowly for two hours ;strain, and rub the ingredients through a sieve. Return to the soup ;keep it warm, but do not allow it to boil. If too thick, add a little more stock ;add salt to taste. Boil one quart of cream, whisk it into the soup ;taste again for seasoning ;pour it into a hot soup tureen and send to table. This soup can be prepared by following recipe for bisque of crab, or else by adding boiled lobster to a strong veal stock, and colored red by pounding the coral with butter, and adding this to the soup. BISQUE OF CRABS. Boil twelve hard-shell crabs for thirty minutes, and drain ;when cold, break them apart, pick out the meat carefully, scrape off all fat adhering to the upper shell, and save these for deviled crabs. Set the crab meat aside ;put the under shell and the claws in a mortar, with half a pound of butter and cupful of boiled rice, and pound them as smooth as possible ;then put this into a saucepan and add a heaping teaspoonful of salt, a bouquet of assorted herbs, a dozen whole peppers, a blade of mace and three quarts of stock ;boil slowly for one hour ;pour it through a sieve and work as much of the pulp through the sieve as possible. Place the soup on the range to keep warm, but not to boil. Beat up the yolk of one egg and add it slowly to a quart of warm milk previously boiled, whisk the milk into the soup ;taste for seasoning. Now take the crab meat and beat it in a little boiling water, drain
(Typographical errors above are due to OCR software and don't occur in the book.)

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1333656696
• ISBN 13: 9781333656690
• Reliure: Broché
• Nombre de pages: 106
• Coordonnées du fabricant: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com; gpsr@podww.com; ; 9 Culley Court; Orton Southgate; Peterborough; Cambridgeshire; PE2 6WA; Royaume-Uni
• Personne responsable: Easy Access System Europe Oü, 16879218; +358405003575; gpsr.requests@easproject.com; ; Mustamäe tee 50; Tallinn; 10621; Estonie