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Books Books 1 - 10 of 37 on Beat the whites of the eggs to a stiff froth, and stir them to the yolks, &c., and....  
" Beat the whites of the eggs to a stiff froth, and stir them to the yolks, &c., and the white meat of the cocoanut grated. "
Mrs. Henry J. Chase's Cook Book: A Book of Proven Recipes - Page 207
by Mrs. Henry J. Chase - 1906 - 289 pages
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Hall's Journal of Health, Volume 36

1889
...thick layer of jam of any kind. Pour in the other ingredients and bake half an hour in a slow oven. Beat the whites of the eggs to a stiff froth and stir in six tablespoonfuls of sifted sugar. Pile it up on top of the pudding and return to the oven for...
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Miss Beecher's Domestic Receipt-book: Designed as a Supplement to Her ...

Catharine Esther Beecher - Cookery, American - 1856 - 306 pages
...butter . and sugar together until very light, then add the yolks of the eggs, the spice, and part of the flour. Beat the whites of the eggs to a stiff froth, and stir in with the remainder of the flour. Mix all well together, and bake in small tins, icing the cakes...
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Mrs. Elliott's Housewife: Containing Practical Receipts in Cookery

Sarah A. Elliott - Cookery, American - 1870 - 347 pages
...until it thickens ; let it cool, and then add the yelks of eighteen eggs ; grease tin baking cups ; beat the whites of the eggs to a stiff froth, and stir in last; then half fill the cups and bake. You can add a little cinnamon or extract if you like. A...
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MISS BEECHER'S HOUSEKEEPER AND HEALTHKEEPER

1873
...add the grated rind of one lemon, and the juice of two, and a pound and a half of loaf-sugar. Then beat the whites of the eggs to a stiff froth, and stir them in, and let the whole boil till the egg is well mixed, but do not stir while it boils. Strain through...
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Things a Lady Would Like to Know Concerning Domestic Management and Expenditure

Henry Southgate - Cookbooks - 1875 - 543 pages
...powdered sugar, a spoonful of rice flour, and a little orange flower water; stir these well together. Whip the whites of the eggs to a stiff froth, and stir them to the yolks. Pour the mixture into a buttered mould, rather more than half full ; bake it in a moderate...
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Warne's model cookery and house-keeping book

Mary Jewry - 1879
...with half a pound of sugar, then add the flour, salt, essence of lemon, and half a nutmeg, grated. Beat the whites of the eggs to a stiff froth, and stir them to the yolks, &c., and the white meat of the cocoanut grated. Line square tin pans with buttered paper,...
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New Cook Book and Marketing Guide

Maria Parloa - Cookery, American - 1880 - 430 pages
...hot apple the butter, sugar and nutmeg, and the yolks of the eggs, well beaten. When this is cold, beat the whites of the eggs to a stiff froth, and stir into the mixture. Butter a three-pint dish, and turn the soufflf into it. Bake thirty minutes in a...
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Juliet Corson's New Family Cook Book

Juliet Corson - Cookery, American - 1885 - 288 pages
...pound of butter and half a pound of sugar; mix all these ingredients to a smooth cream; then quickly beat the whites of the eggs to a stiff froth, and stir them lightly into the other ingredients; put the mixture at once into the plates lined with pastry, and...
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The Kingswood Cookery Book

H F. Wicken - Cookbooks - 1885 - 96 pages
...smooth sauce ; put in the sugar; add the yolks of three eggs (one at a time), then the apricot puree ; beat the whites of the eggs to a stiff froth, and stir them lightly in. Well butter a plain mould, and line it up with kitchen paper ; pour the mixture in, and...
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High-class Cookery Recipes: As Taught in the School

Mrs. Charles Clarke - Cookery - 1885 - 163 pages
...the eggs, the grated cheese, cayenne, and salt into the white sauce, and mix all well together ; whip the whites of the eggs to a stiff froth and stir them in also very lightly. Line fourteen patty-pans with rough puff-pastry, fill in with the cheese mixture,...
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