Artizan recipes : to illustrate the principles of cookery.

  • Clarke, Edith, 1844-1926.
Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: Artizan recipes : to illustrate the principles of cookery. 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.

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    Cup of Arrowroot. Ingredients. One dessertspoonful of Arrowroot. Half a pint of Milk. Put half a pint of milk in a stewpan on the fire to boil. Put the arrowroot into a basin, add to it by degrees a little cold milk and stir it to a smooth paste. When the milk in the stew- pan is quite boiling pour it on to the mixed arrowroot, and stir well with a wooden spoon to make it smooth; serve with sugar or salt. Gruel. Ingredients. Two dessertspoonfuls of Patent Groats. One pint of Water or Milk. Put two dessertspoonfuls of patent groats into a basin, and mix to a smooth paste with a little cold milk or water; then add to it one pint of boiling milk or water, stirring well with a wooden spoon, and let it boil for ten minutes. Take care that it is not lumpy, and serve with sugar or salt according to taste. Lemonade. Ingredients. Two Lemons. Loaf Sugar. Put a kettle of water on the fire to boil. Peel, very thinly, the lemons and cut off all the pith, then cut them into thin slices and take out all the pips; put half the rind and the slices of lemon into a jug, then add loaf sugar to taste. When the water is quite boiling pour one pint into the jug, cover it over and stand it to cool, and when cold strain it into another jug.