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Books Books 1 - 10 of 15 on Be sure the frying-pan is quite clean ; when the fat is hot, break two or three eggs....  
" Be sure the frying-pan is quite clean ; when the fat is hot, break two or three eggs into it ; do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon : when the yolk just begins to look white, which it will in... "
A modern system of domestic cookery, or, The housekeeper's guide: arranged ... - Page 126
by M. Radcliffe - 1823 - 676 pages
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Atheneum, Or, Spirit of the English Magazines, Volume 10

Technology & Engineering - 1821
...&c. Is not this a little over-done ? The passage, however, on the frying of eggs, makes up for all. Be sure the frying-pan is quite clean ; when the fat...which it will in about a couple of minutes, they are done enough ; — the white must not lose its transparency, but the yolk be seen bluthing through it...
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The London Magazine, Volume 4

John Scott, John Taylor - Literary Criticism - 1821
...The passage, however, on the frying of eggs, makes up for all. Be sure the fryingpan is quite dean; when the fat is hot, break two or three eggs into...white, which it will in about a couple of minutes, they arc enough ; — the white must not lose its transparency, but the yolk be seen Ы и thing through...
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...parboil it first. Well cleansed, see (No. 83,) Dripping, or Lard, is better than Butter to fry Eggs. Be sure the fryingpan is quite clean : when the fat...some of the fat over them with a spoon : — when the Yoik just begins to look white, which it will in about a couple of minutes, they are enough; — the...
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The Cook's Oracle: Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery - 1825 - 371 pages
...parboil it first. Well cleansed (see No. 83), Dripping, or Lard, is better than Butter to fry Eggs. Be sure the fryingpan is quite clean ; when the fat is hot break two or thre° Eggs into it ; do not turn them, but, while tlfey are frying, keep pouring some of the fat over...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...first. Well-cleansed (see 82) Dripping, or Lard, or Fresh Butter, are the best fats for frying Eggs. Be sure the frying-pan is quite clean ; when the fat...which it will in about a couple of minutes, they are done enough ; — the white must not loose its transparency, but the folk be scen Hushing through it....
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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
...Be виге the frying-pan is quite clean ; when tlie fat is hot, break two or three eggs into k ; do not turn them, but, while they are frying, keep...pouring some of the fat over them with a spoon ; when die yolk just begins to look white, which it will in about a couple of minutes, they are done enough...
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The Cook's Own Book and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - Cookery, American - 1842 - 337 pages
...fresh butler, are the best fats for frying eggs Be sure the frying-pan is quite clean ; wlren the fut is hot, break two or three eggs into it ; do not turn...which it will in about a couple of minutes, they are done enough; tire white must not lose its transparency, but the yolk be seen blushing through it: if...
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The practical cook, English and foreign, by J. Bregion and A. Miller

Joseph Bregion, Anne Miller (cook.) - History - 1845
...parboil it first. Well-cleansed dripping or lardr or fresh butter, are the best materials for frying eggs in. Be sure the frying-pan is quite clean ; when...which it will in about a couple of minutes, they are done enough; the white must not lose its transparency, but the yolk, says Kitchener, " be seen blushing...
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Indian Domestic Economy and Receipt Book: Comprising Numerous Directions for ...

R. Riddell - Cookery, Indic - 1860 - 677 pages
...dripping or lard is better than butter or ghee to fry eggs in :) when the fat is hot, break two are three eggs into it ; do not turn, them, but while...are frying keep pouring some of the fat over them in a spoon; they will be done enough in. two are three minutes; if they are done nicely they will look...
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The Early Poems & Sketches of Thomas Hood...

Thomas Hood - 1869 - 266 pages
...etc. Is not this a little overdone 1 The passage, however, on the frying of eggs makes up for all. " Be sure the frying-pan is quite clean ; when the fat...the yolk just begins to look white, which it will be in about a couple of minutes, they are done enough ; if they are done nicely, they will look as...
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