The international cook book : over 3,300 recipes gathered from all over the world, including many never before published in English. With complete ménus of the three meals for every day in the year / by Alexander Filippini.

  • Filippini, Alexander.
Date:
1907
Catalogue details

Licence: In copyright

Credit: The international cook book : over 3,300 recipes gathered from all over the world, including many never before published in English. With complete ménus of the three meals for every day in the year / by Alexander Filippini. 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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    January ist (supposedly Friday) BREAKFAST Stewed Prunes Oatmeal and Cream Shirred Eggs, with Tomato Fish Cakes Broiled Sirloin Steaks, Maitre d’Hotel French Fried Potatoes Wheat Cakes I. Stewed Prunes One pound fine prunes, half pint cold water, half pint claret, half a stick cinnamon, four ounces granulated sugar, two bay leaves, the rind of a small sound lemon. Place the prunes in a vessel with two quarts of cold water to soak for twelve hours. Thoroughly drain and place them in a saucepan with all the above articles. Cover the pan and let boil very gently on the range for thirty minutes. Remove the pan from the fire, pour into a glass or stone jar, and let it get cold. When serving discard bay leaves, cinnamon and lemon peel. As stewed prunes should always be served cold, a larger quantity can be prepared and kept in a covered glass or stone jar, for they will keep in good condition for several days. 2. Oatmeal Porridge One-half pound oatmeal, one-half pint cold milk, one pint cold water, one-half teaspoon salt. Place the water, milk and salt in a saucepan and let come to a boil, then add the oatmeal and slowly boil for twenty-five minutes, lightly stirring occasionally to prevent burning at the bottom. Pour it into a hot dish and serve with cold cream or cold milk and powdered sugar separately. 3. Eggs with Tomato Lightly butter the bottom of si.x individual shirred-egg dishes, care- fully break two fresh eggs into each dish, taking care to keep the yolks intact. Equally season the eggs with half a teaspoon salt and two saltspoons white pepper. Cook them for one minute on the range, then place them in the oven for five minutes. Remove from the oven, pour the tomatoes, prepared as hereunder, over the eggs of each dish, evenly, divided, and immediately serve.