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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    ■4 Apple S nowballs. Ingredients. Half a pound of Rice. Six large Apples. Wash the rice well and boil it in plenty of water for ten minutes, strain it and dry it. Peel and core the apples; be careful not to break them; divide the rice into six heaps and cover each apple with the rice; tie each snowball loosely in a separate cloth and boil for one hour. Serve with sweet melted butter. Apple Vol au Vent. Ingredients. Puff Pastry. . Eight Apples. Pint of Custard. One gill of Claret. Four ounces of Castor Sugar. Lemon Peel, Cinnamon, and Mace. Have the vol au vent case ready baked. Peel and core the apples, taking care not to break them; cook them in a stew-pan in the wine and sugar, with a small piece of lemon-peel, a little piece of cinnamon, and a small blade of mace. Let the apples stew slowly till quite tender ; set them aside to cool. When cold place them in the vol au vent case, and pour half a pint of good custard over them. Arrowroot Jelly. Ingredients. Half a pint of Water. A wineglass of Sherry' or a little Brandy. One ounce of Castor Sugar. One ounce of Arrowroot. One tablespoonful of cold Water. Put the half pint of water, wine, and sugar on to boil, mix the arrowroot to a smooth paste with cold water; when the wine and