The National Cook Book |
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Common terms and phrases
add a little allspice apples bake Beat the butter Beat the eggs black pepper boiling water brandy bread crumbs brown butter and sugar butter rolled cakes cayenne pepper chickens chopped cinnamon cold water cover currants dish drawn butter eggs very light fire form a dough fruit grated gravy Half a gill Half a pint Half a pound hot lard Indian meal isinglass jelly juice lemon let it boil little flour little salt little water mash meat milk minutes mixed mixture moderate oven molasses nutmeg onions ounce oysters pepper and salt pint pint of milk potatoes pound of butter pound of flour pound of sugar PUDDING quarter rennet rice rolled in flour rose-water salaeratus sauce season slices soft spice stew stew-pan stir sweet oil table spoonful taste tea cupful tea spoonful Three eggs tomatoes vinegar wash Whisk the eggs white sugar yeast yelks
Bibliographic information
| Title | The National Cook Book |
| Authors | Hannah Mary Bouvier Peterson, Martha Read |
| Edition | 9 |
| Publisher | Hayes & Zell, 1856 |
| Original from | the New York Public Library |
| Digitized | Aug 7, 2008 |
| Length | 286 pages |
| Export Citation | BiBTeX EndNote RefMan |