The Italian confectioner; or, Complete economy of desserts |
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The Italian Confectioner; Or, Complete Economy of Desserts William Alexis Jarrin No preview available - 2018 |
The Italian Confectioner; Or, Complete Economy of Desserts William Alexis Jarrin No preview available - 2018 |
The Italian Confectioner; Or, Complete Economy of Desserts William Alexis Jarrin No preview available - 2017 |
Common terms and phrases
apples apricots bake barberries Biscuits blanch blow boiling water bottles brandy butter Cakes candy caramel carmine cherries chocolate cinnamon clarified sugar clean cloves coffee cold water colour Comfits Compote confectioners cover crack currants day drain dissolved drachms essence finish fire flavour flour flowers fruit green Gum Paste hair sieve half a pound heat Ice Cream inch isinglass jelly juice lemon let it cool liqueur Liqueur Drops Macaroons Marmalade Mirabelle Plum moisten mortar moulds nonpareils nuts orange orange-flower water ornament ounces oven paper peaches pearl pears peel pint pint of syrup pistachios Plate plums pots pound of loaf-sugar pound of sugar powdered sugar prepared preserved quantity raspberries raspings Ratafia ripe Rock Sugar SECT Senegal silk sieve skim skimmer spaddle Spirit stick stir strain strawberries Take a pound taste thread vanilla warm Water Ice Whipt Cream whisk whites of eggs yolks
Popular passages
Page 84 - ... sweet almonds, ten eggs, a quarter of an ounce of allspice, and a quarter of an ounce of cinnamon. Melt the butter to a cream, and put in the sugar. Stir it till quite light, adding the allspice and pounded cinnamon; in a quarter of an hour, take the yolks of the eggs, and work them two or three at a time; and the whites of the same must by this time be beaten into a strong snow, quite ready to work in. As the paste must not stand to chill the butter, or it will be heavy, work in the whites gradually,...
Page 15 - Take double refined sugar, pound and sift it through a hair sieve, not too fine ; then sift it through :\ silk sieve, to take out all the fine dust, which would destroy the beauty of the drop. Put the sugar into a clean pan, and moisten it with any...
Page 85 - ... and the currants, which must be mixed in well, with the sweet almonds ; then add the sifted flour and glass of brandy. Bake this cake in a tin hoop, in a hot oven, for three hours, and put twelve sheets of paper under it to keep it from burning.
Page 16 - ... sugar, and add a spoonful to the paste, and stir it till it is of such a consistence as to run without too much extension. Have a tin plate, very clean and smooth ; take the little pan in the left hand, and hold in the right a bit of iron, copper, or silver wire, four inches long, to take off the drop from the lip of the pan, and let it fall regularly on the tin plate ; two hours afterwards take off the drops with the blade of a knife.
Page xviii - Take a quantity of brown-sugar syrup in the proportion to their size, in that state called a blow, which may be known by dipping the skimmer into the sugar, shaking it, and blowing through the holes, when parts of light may be seen ; add a drop of any esteemed essence. If the...
Page xvii - ... as black as ink. If it rises too fast add cold water ; strain it through a bag...
Page 101 - ... dip one side of them in it, and set them on wire gratings to drain. They may be varied, by strewing over them coloured pistachios or coloured almonds, according to fancy.
Page 75 - To obtain a good ice-well, you should choose a spot looking towards the north, the soil either sand, gravel, or chalk, wherein you can easily build a well which will drain itself, the water soaking into the soil, by a waste well made under the other. An ice-well should be larger round than it is deep, for it is a common error to imagine that the deeper a well is the better; on the contrary, we know that the water naturally runs towards the depth, and drawing towards the wells, penetrates through...
Page 8 - ... which may be known by dipping the skimmer into the sugar, shaking it, and blowing through the holes, when parts of light may be seen ; add a drop of any esteemed essence. If the bon-bons are preferred white, when the sugar has cooled a little, stir it round the pan till it grains, and shines on the surface ; then pour it into a funnel and...
Page 94 - Pound your almonds very fine with whole eggs, then add the powdered sugar and lemon raspings, and mix them well together in the mortar. Take it out, put it in a basin, and stir it with the yolks of eggs till it is as white as a sponge paste ; beat up the whites of the eggs to a strong snow, mix them very...