A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families / by a lady.

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1827
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families / by a lady. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Page Substitutes for garden vege- tables 266 PART IX. SWEET DISHES, SWEETMEATS, PRESERVES, &C. Sweet dishes, and SWEETMEATS ...... 266 Buttered rice 266 Souffle of rice and apple . . 266 Snow-balls 267 Lent potatoes 267 Puits d’amour 267 Spanish puffs 267 A very nice dish of macaroni, dressed sweet 267 Floating island 268 Another way 268 Flummery 268 French flummery 268 Dutch flummery 269 Rice flummery 269 Somersetshire firmity . . • . 269 Curds and cream 269 Another way 270 A curd star 270 Blanc-mange, or blamange 270 An excellent trifle 271 Gooseberry or apple trifle . 271 Chantilly cake, or cake trifle 271 An Indian trifle 27l Gooseberry fool 272 Apple fool 272 Orange fool 272 An excellent substitute for cream, to eat with fruit . 272 A cream 272 An excellent cream . . . . 273 Burnt cream 273 Another way 273 A very fine Italian cream . 273 Sack cream ........... 273 Brandy cream 274 Ratafia cream 274 Another way 274 Page Lemon cream ........ 274 Yellow lemon cream, with- out cream 274 White lemon cream .... 275 Vanilla cream 275 Imperial cream 275 Almond cream 275 Snow cream 276 Coffee cream, much admired 276 Chocolate Cream 276 Codlin cream 276 Excellent orange cream . . 276 Raspberry cream 277 Another way 277 Spinach cream 277 Pistachio cream 277 Another 278 Clouted cream 278 Ornamented custard, as used in France 278 A froth to set on cream, cus- tard, or trifle, which looks and eats well 278 A carmel cover for sweet- meats 279 Calf’s feet jelly 279 Another way 280 Fruit in jelly 280 Orange jelly 280 Hartshorn jelly 28l Cranberry jelly 281 Cranberry and rice jelly . . 281 Apple jelly, to serve at table 281 Another 281 Apples a laCremone, a beau- tiful dish 282 To scald codlins 282 Stewed golden pippins . . . 282 Black caps 283 Another way 283 Stewed pears 283 Baked pears 283 Orange butter 284 Orange posset 284 Wine roll 284 To prepare ice for iceing. . 284 Ice waters 285 Currant or raspberry waterice 285