The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c. With additions and alterations / by Parkinson, practical confectioner, Chestnut Street.

  • Parkinson, Eleanor.
Date:
1844
Catalogue details

Licence: Public Domain Mark

Credit: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c. With additions and alterations / by Parkinson, practical confectioner, Chestnut Street. 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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    ing manner:—The natives of the islands of Eanda and Amboyna saw the body of the tree into small pieces, and, after bruising and beating them in a mortar, pour water upon the fragments. This is left for some hours undisturbed, to let the pithy farinaceous matter subside. The water is then poured off, and the meal, being properly dried, is formed into cakes, or fermented and made into bread, which, it is said, is nearly as palatable as wheaten bread. The Hottentots make a kind of bread from another species of sago tree. The pith of this tree is collected, and tied up in dressed calf, or sheep-skin, and then buried in the ground for several weeks, which renders it jnellow and tender. It is then made into cakes, which are baked under hot em- bers. Others roast the sago tree pith, and make it into a kind of porridge. The sago of commerce is made from the pith of this tree, but it is granulated by passing it through a sieve. It acquires its brown colour from drying it on hot stones. Casava Bread — is made in the Caribbee Islands, from a very poi- sonous root called Jatropa Maniat, rendered wholesome by the extrac- tion of its acrid juice, which the Indians use for poisoning their arrows. So powerfully poisonous is this juice, that a tea-spoonful is sufficient to take away the life of a man. The root of the maniat, after being washed, scraped clean, and grated in a tub, is enclosed in a sack made of rushes, of very loose texture. This sack is suspended upon a stick placed upon two wooden forks. A heavy vessel is sus- pended to the bottom of the sack, and is so contrived as to press the juice out of the roots. When the juice is all taken from the roots, they become a sort of starch, which is exposed to smoke in order to dry it; when well dried, it is passed through a sieve: it is now called casava. It is baked into cakes by laying it on hot plates of iron, or on hot earth. The article called tapioca is the finest part of casava, collected and formed into small tears, by straining the mass, while it is still moist, so as to make it into small irregular lumps. Plantain Bread—is made from the fruit of the plantain tree. This fruit is about a foot long, and from an inch and a half to two inches in diameter, and has a tough skin, within which there is a soft pulp, of a sweet flavour. The fruit is generally cut when green; the skin is taken off, and the heart is roasted in a clear cold fire for a few minutes: it is then scraped, and served up as bread. This tree is a native of the East Indies, and other parts of the Asiatic continent, but is cultivated on an extensive scale in Jamaica. It is said, that with- out this fruit the WTest India islands would be scarcely inhabitable, as no species of provisions could supply its place. Wheaten bread flour is not so agreeable to the negroes, and they greatly prefer it to the fruit of the bread tree. Banana Bread—is made of the fruit of the banana tree. This fruit is about four or five inches long, of the shape of a cucumber, and of a highly grateful flavour. They grow in bunches that weigh twelve