The Apsley cookery book : containing 448 recipes for the uric-acid-free diet / by Mrs. John J. Webster and Mrs. F. W. Jessop.

  • Webster, John J., Mrs.
Date:
1906
Catalogue details

Licence: In copyright

Credit: The Apsley cookery book : containing 448 recipes for the uric-acid-free diet / by Mrs. John J. Webster and Mrs. F. W. Jessop. 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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    423. Salad with White of Egg. Poach the whites of two eggs in little moulds of tin or china. Be careful to butter the moulds first. Then cut them in rounds a quarter of an inch thick, and garnish any of the green salads for which recipes are given. 424. Sweet Salad (a Summer Dish). Ingredients. Four Bananas. | Two Oranges. Two tablespoonfuls of castor Sugar. Peel and slice the bananas and put the sugar over them. Squeeze the juice from the oranges, strain out the pips, and pour it over the sugar and bananas. Cover closely, and let the salad stand overnight. Mix it carefully, and serve it in a glass bowl. This salad should only be taken in warm weather, or the orange might cause it to disagree with many people. 425. Tomato Salad. Ingredients. One pound of Tomatoes. A slice of Onion. A teaspoonful of made Mustard. Pepper. A dessertspoonful of French Vinegar. Three tablespoonfuls of Salad Oil. Choose ripe tomatoes and put them in boiling water for a few seconds, when the skin can be removed easily. Let them cool and then slice them. Take a slice of onion, as large as a shilling, put it in the salad bowl, and