One hundred and sixty culinary dainties for the epicure, the invalid, and the dyspeptic / by Samuel Hobbs.

  • Hobbs, Samuel W.
Date:
[1884]
Catalogue details

Licence: Public Domain Mark

Credit: One hundred and sixty culinary dainties for the epicure, the invalid, and the dyspeptic / by Samuel Hobbs. 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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    cutter two inchess in diameter and turn the point of your Genoise cake to you, cut out a piece of the same, which will leave a half-circle before you; then proceed with your round cutter to cut out the whole length of Genoise cake into pieces the shape of the new moon, or crescent-shaped; finish these also in the screen or mouth of the oven, taking care they are of the same size. Take a medium size pine apple (one preserved in a tin), and with a very sharp knife remove all the brown specks and thinly peel the same, after which cut into dice shape with the juice that was in the tin in which it was preserved; add to this six ounces of powdered sugar and one gill of water, and let the pine apple gently simmer on the hot plate for about half an hour; take then one quart of very fresh double cream, strain the syrup from the pine into this with the juice of one large lemon; mix well to- gether and place the same in a three-quart pewter freezer, and place your cut-up pine in a small basin to get cold. Then prepare and freeze the pudding as follows: break up or pound as fine as possible twenty pounds of rough ice and put the cover on your freezer, mix three or four double handfuls of tine salt with the pounded ice well and rapidly together; place the same round the freezer in Removes of Ice Pudding. 152. Ice Pudding a la Duchesse. pieces this size ; place the same in a quart stewpau