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Books Books 1 - 10 of 15 on ... half an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root....  
" ... half an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root sliced, and some liquor poured over. For mhite, use almonds finely powdered, with a little drop of water : or use cream. "
The cook's own book, and housekeeper's register: being receipts for cooking ... - Page 54
by Mrs. N. K. M. Lee, Eliza Leslie - 1840 - 337 pages
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A new system of domestic cookery. By a lady [M.E. Rundell].

Maria Eliza Rundell - 1808
...red, boil fifteen grains of cochineal in 'lie finest powder, with a dram and a half of cream ;ioJr tartar, in half a pint of water, very slowly, half...beet-root sliced, and some liquor poured over. • . For Khite, use almonds finely powdered, with a -little drop of water; or use cream. For yellow, yolks of...
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A New System of Domestic Cookery, Formed Upon Principles of Economy, and ...

Maria Eliza Ketelby Rundell - Cooking, American - 1840 - 351 pages
...Ices, or Cakes. For a beautiful red, boil fifteen grains of cochineal in the finest powder, with a dram and a half of cream of tartar, in half a pint of water,...beet-root sliced, and some liquor poured over. For mhite, use almonds finely powdered, with a little drop of water : or use cream. For yellom, yolks of...
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The practical cook, English and foreign, by J. Bregion and A. Miller

Joseph Bregion, Anne Miller (cook.) - History - 1845
...linen rags. / COLOURING TO STAIN JELLIES, ICES, OR CAKES. — For a beautiful red boil fifteen grains of cochineal, in the finest powder, with a drachm...use beet-root sliced, and some liquor poured over it. For white, use the yolks of eggs, or a bit of saffron steeped in the liquor and squeezed. For green,...
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Murray's modern cookery book. Modern domestic cookery, by a lady

Modern domestic cookery - 1851
...cochineal in the finest powder, with 1i dram of cream of tartar, in i pint of water, very slowly for i an hour. Add in boiling a bit of alum the size of...liquor poured over. For white, use almonds finely pounded, with a little drop of water ; or use cream. For yellow, yolks of eggs or a bit of saffron...
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The American matron: or Practical and scientific cookery

A housekeeper - Cooking - 1851 - 268 pages
...COLORING TO STAIN JELLIES, ICES, OR CAKES. For a beautiful red, boil fifteen grains of cochineal, powdered with a drachm and a half of cream of tartar, in half a pint of water, for one hour. Add, in boiling, a bit of alum, the size of a pea ; or, beet root, sliced, with some...
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Irving's 1000 Receipts, Or, Modern & Domestic Cookery: A, a [sic] Complete ...

Lucretia Irving - Cookery for the sick - 1852 - 216 pages
...strained, ice it. Colourings to stain Jellies, J- or Cakes. For a beautiful red, boil fiftec*. grains of cochineal in the finest powder, with a drachm and...very slowly, half an hour. Add in boiling a bit of allum the size of a pea, Or use beet-root sliced, and some liquor poured over. For white use almonds...
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The ladies' new book of cookery: a practical system for private families in ...

Sarah Josepha Buell Hale - Cookery, American - 1852 - 474 pages
...cochineal in the finest powder, with 1^ dram of cream of tartar, in half pint of water, very slowly for half an hour. Add in boiling a bit of alum the size...liquor poured over. For white, use almonds finely pounded, with a little drop of water; or use cream. For yellow, yolks of eggs or a bit of saffron steeped...
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The illustrated London cookery book

Frederick Bishop - 1852
...JELLIES, CAKES, ETC. For a beautiful red boil fifteen grains of cochineal in the finest powder with a dram and a half of cream of tartar in half a pint of water,...slowly, half an hour ; add in boiling a bit of alum, the the size of a pea, or use beetroot sliced, and some liquor poured over. For white use almonds finely...
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A manual of domestic economy: suited to families spending from £100 to £1000 ...

John Henry Walsh - Home economics - 1856 - 736 pages
...cases. 1679. COLOURING то BIAIS CREAKS AND JELLIES ;— (e) For a beautiful rei, boll fifteen grains of cochineal in the finest powder, with a drachm and...cream of tartar in half a pint of water» very slowly for half an hour; add in boiling a bit of alum the size of a pea. Or, use beet-rout sliced, and some...
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The English cookery book, receipts collected by a committee of ladies, and ...

English cookery book - 1859
...MOULDS. 261 1000. CGLOURING TO STAIX CKEAMB AND JELLIES i — For a beautiful red, boil fifteen grains of cochineal in the finest powder, with a drachm and...cream of tartar in half a pint of water, very slowly for half an hour; add in boiling a bit of alum the size of a pea. Or, use beet-root sliced, and some...
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