The practice of cookery, pastry, and confectionary : in three parts ... With receipts for making wines, vinegars, ketchups, syrups, cordials, possets, &c. Lists of dinner and supper dishes; and of articles in season; and directions for carving, trussing, &c. Illustrated with plates / by Mrs. Frazer, confectioner, teacher of these arts in Edinburgh.

  • Frazer, Mrs.
Date:
1806
Catalogue details

Licence: Public Domain Mark

Credit: The practice of cookery, pastry, and confectionary : in three parts ... With receipts for making wines, vinegars, ketchups, syrups, cordials, possets, &c. Lists of dinner and supper dishes; and of articles in season; and directions for carving, trussing, &c. Illustrated with plates / by Mrs. Frazer, confectioner, teacher of these arts in Edinburgh. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    319/328 (page 301)
    Preserves, flowers 220 gaskens 221 gooseberries 222 currants, whole 223, for present use ib. strawberries and rasps 224. cherries ib. apricots 225 green plums 226 magnums 227 common 2.28 peaches ib: pears 229 apples, green 230 in syrup ib. cucumbers 231 melons 227 pine apples- 232 barberries- 233 Puddings, observations on 172 potatoe 173 apple in skins 1 74 rice in ditto ib. almond in ditto ib. boiled custard 1 75 plum ib. rice 175,6 pease 176 lair I 7 7 marrow j 7 3 tansey ib. biscuits for ] 79 orange and le- mon ib. C C Puddings^ citron 180 gooseberry ib. apple 1 81 almond ib. sago,ormallet 182 hasty ib. vermicelli ] 84 bread ib. carrot with a sauce 183 ditto plain ib. pan-puddings ib. pancake 186 black,in skins 1 07 liver, in ditto ib* batter 186 Puffs, for fruits 200 Pyramid, Italian 197 R Rabbits, to choose ✓ 7 to truss 17 to smother 129 to fricassee ib. to ragoo 130 Scotch 193 Welsh 1 y4 English ib«. Raspberry flummery 241 Rice, to boil 125. Rosesj conserve of 274 S Salmon, to choose o? to dress, pick- led 58 to pickle 65