Cookery and Confectionary

Front Cover
W. Simpkin, and R. Marshall, 1824 - Confectionery - 213 pages
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Contents

Gingerbread Queens 647
9
Glazing French way 345
23
to Fry 548
27
Mutton Cutlets plain 210
30
Blanc Mange 386
40
Lambs Brains 169
43
Pancakes 415
55
Fennel Sauce for Mackerel
58
Oat Trashes 860
101
Gooseberry Cheese 716
103
Toasts Fried 374
106
Onions Ragout of486
118
Franchipann Cream 364
119
Haddocks Fried 521
125
Burgamot Drops 818
131
Ham to Cure 574
137

Brawn Mock 243
60
Cheesecakes 350
61
Fish Patties 559
64
Brioche Cake 368
66
Chocolate Cream 792
67
Bergamot Drops 818
68
Lampreys 531
80
Butter Burnt
81
Coffee Comfits 854
86
Franchipann 333
97
C
139
Cakes Brioche 368
147
Cringles 669
159
Irish Plum 719
174
Fritters Apple 468
175
Cucumber to Preserve 727
176
Curds Vinegar 114
184
Maccaroni 404
213
Peach 392
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