Lydia Maria Francis Child
The American Frugal Housewife
Buch
Excerpt: ...tied up in a bag, and boiled an hour and a half; if the apples are sweet, it will take two hours; for acid things cook easily. Some people like little dumplings, made by rolling up one apple, pared and cored, in a piece of crust, and tying them up in spots all over the bag. These do not need to be boiled more than an hour: three quarters is enough, if the apples are tender. Take sweet, or pleasant flavored apples, pare them, and bore out the core, without cutting the apple in two Pill up the holes with washed rice, boil them in a bag, tied very tight, an hour, or hour and a half. Each apple should be tied up separately, in differe…
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Excerpt: ...tied up in a bag, and boiled an hour and a half; if the apples are sweet, it will take two hours; for acid things cook easily. Some people like little dumplings, made by rolling up one apple, pared and cored, in a piece of crust, and tying them up in spots all over the bag. These do not need to be boiled more than an hour: three quarters is enough, if the apples are tender. Take sweet, or pleasant flavored apples, pare them, and bore out the core, without cutting the apple in two Pill up the holes with washed rice, boil them in a bag, tied very tight, an hour, or hour and a half. Each apple should be tied up separately, in different corners of the pudding bag. CHERRY PUDDING. For cherry dumpling, make a paste about as rich as you make short-cake; roll it out, and put in a pint and a half, 64 or a quart of cherries, according to the size of your family. Double the crust over the fruit, tie it up tight in a bag, and boil one hour and a half. CRANBERRY PUDDING. A pint of cranberries stirred into a quart of batter, made like a batter pudding, but very little stiffer, is very nice, eaten with sweet sauce. WHORTLEBERRY PUDDING. Whortleberries are good both in flour and Indian puddings. A pint of milk, with a little salt and a little molasses, stirred quite stiff with Indian meal, and a quart of berries stirred in gradually with a spoon, makes a good-sized pudding. Leave room for it to swell; and let it boil three hours. When you put them into flour, make your pudding just like batter puddings; but considerably thicker, or the berries will sink. Two hours is plenty long enough to boil No pudding should be put in till the water boils. Leave room to swell. PLUM PUDDING. If you wish to make a really nice, soft, custard-like plum pudding, pound six crackers, or dried crusts of light bread, fine, and soak them over night in milk enough to cover them; put them in about three pints of milk, beat up six eggs, put in a little lemon-brandy, a whole nutmeg, and...
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Produktdetails
- ISBN: 978-1-4432-0429-3
- EAN: 9781443204293
- Produktnummer: 14786255
- Verlag: Books LLC, Reference Series
- Sprache: Englisch
- Erscheinungsjahr: 2013
- Seitenangabe: 44 S.
- Masse: H24.6 cm x B18.9 cm x D0.2 cm 108 g
- Abbildungen: Paperback
- Gewicht: 108
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