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Books Books 1 - 10 of 12 on A very easy and economical way of obtaining and preserving the flavour of lemon peel,....  
" A very easy and economical way of obtaining and preserving the flavour of lemon peel, is to fill a wide-mouthed pint bottle half full of brandy, or proof spirit ; and when you use a lemon pare the rind off very thin, and put it into the brandy, &c. ;... "
The Cook's Oracle : Containing Receipts for Plain Cookery on the Most ... - Page 324
by William Kitchiner - 1827 - 491 pages
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A modern system of domestic cookery, or, The housekeeper's guide: arranged ...

M. Radcliffe - Formulas, recipes, etc - 1823 - 676 pages
...preserving the flavour of lemon peel, is to fill a wide-mouthed pint bottle half full of brandy, rum, or proof spirit ; and when you use a lemon, pare the...spirit with the flavour very strongly. Essence of Anchovy. Put into a marble mortar ten or twelve fine mellow anchovies, that have been well pickled,...
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...is to fill a wide-mouthed pint boule half full of Brandy, Rum, or proof spirit ; and whea yon ugti a Lemon, pare the rind off very thin, and put it into the Brandy, 6fc.; in a fortnight, it will impregnate the spirit with the flavour very strongly. Essence of...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...352. A very easy and economical way of obtaining, and preserving the flavour of Lemon-Peel, is to fill a wide-mouthed pint bottle half full of Brandy, or...with the flavour very strongly. ESSENCE OF CELERY. 353. Brandy or proof spirit, a quarter of a pint. Celery-seed bruised, half an ounce, Avoirdupois weight....
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The cook's own book, and housekeeper's register: being receipts for cooking ...

Mrs. N. K. M. Lee, Eliza Leslie - Cooking - 1840 - 337 pages
...TINCTURE. A very easy and economical way of obtaining, and preserving the flavor of leraon-peel, is lo nil a wide-mouthed pint bottle half full of brandy, or...a fortnight it will impregnate the spirit with the flavor very strongly. LEMON PICKLE. (1) Grate off a little of the outer rind of two dozen of lemons,...
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Enquire within upon everything [by R.K. Philp. Wanting sheet L].

Robert Kemp Philp - History - 1856
... A very easy and economical way of obtaining and preserving thu flavour of lemon-peel, is to fill a widemouthed pint bottle half full of brandy, or...impregnate the spirit with the flavour very strongly. 2146. RELISHING RASHERS OF RACON. If you have any cold bacon , you may make a very nice dish of...
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Inquire Within for Anything You Want to Know

Encyclopedias and dictionaries - 1858 - 434 pages
... A very easy and economical way of obtaining and preserving the flavour of Lemon-peel, is to fill a widemouthed pint bottle half full of brandy, or...very thin, and put it into the brandy, &c. : in a iorttiight it will impregnate the spirit with the flavour very strongly. 2146. RELISHING RASHERS )F...
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Enquire Within Upon Everything: To which is Added Enquire Within Upon Fancy ...

Robert Kemp Philp - Handbooks, vade-mecums, etc - 1869 - 412 pages
...and economical way o: obtaining and preserving the flavour o: lemon peel, is to fill a wide-mouthec pint bottle half full of brandy, or proof spirit ;...impregnate the spirit with the flavour very strongly. 2084. Camomile Tea. One ounce of the flowers to a quart of water wiling. Simmer for fifteen minutes...
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Enquire Within Upon Everything: To which is Added Enquire Within Upon Fancy ...

Robert Kemp Philp - Handbooks, vade-mecums, etc - 1872 - 403 pages
... A very easy and economical way of obtaining and preserving the flavour of lemon peel, is to fill a wide-mouthed pint bottle half full of brandy, or...impregnate the spirit with the flavour very strongly. 2084. Camomile Tea. One ounce of the flowers to a quart of water boiling. Simmer for fifteen minutes...
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"You Ask!--I'll Tell!": A Condensed Encyclopedia of All Things of Every Day ...

Edwin Chesterman - Reference books - 1873 - 442 pages
...the flavor of lemonpoel, is to fill a wide-mouthed pint bottle half full of brandy, or proofspirit; and when you use a lemon, pare the rind off very thin, and put it into the brandy, etc. ; in a fortnight it will impregnate the spirit with the flavor very strongly. Camomile Tea. ...
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Enquire Within Upon Everything

Cookery - 1903 - 448 pages
... A very easy and economical way of obtaining and preserving the flavour of lemon peel, is to fill a widemouthed pint bottle half full of brandy, or...rind off very thin, and put it into the brandy, &c. ; iu a fortnight it will impregnate the spirit with the flavour very strongly. 1712. Camomile Tea....
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