Beat two whites in a plate in a cool place till quite stiff and they look like snow. Lay it on the lid of a stewpan; put it in a cool oven, and bake it of a light brown for about t...
Take a pound of almonds finely beaten, and a pound of fine sugar, sifted through a hair sieve; mix these together; then add the whites of four eggs, beaten up to a froth; mix the w...
Take six quarts of good brandy, eight quarts of water, two pounds and a half of lump sugar, eighteen lemons, and one large wine-glassful of ratafia. Mix these well together; then t...
The Beetroot And Macaroni Salad is a delicious and vibrant side dish that combines the earthy flavors of beetroot with the comforting texture of macaroni. This recipe is not only t...
Sour Buttered Beets Recipe History: Sour Buttered Beets is a simple and delicious dish that has been enjoyed for generations. Originally, it was a popular side dish in European cui...
1/4 pound cooked lentils. 1/4 pound mashed potatoes. 1 teaspoon mixed herbs. Half an egg. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1/2 ounce butter. Batter. Chop the lentils, add po...
Cut the lean part of a leg of veal into thin collops; beat them with the back of a knife; season with pepper and salt, shred thyme and parsley, and flour them well. Reserve some of...
Gather the currants quite dry; clip them off the stalks; if they burst in pulling off they will not do. Fill some dry common quart bottles with them, rosin the corks well over, and...
Baked Fish Recipe: Fish has been a staple in diets around the world for centuries. It is a versatile ingredient that can be cooked in various ways, including frying, grilling, and...
History of White Potatoes Recipe: Potatoes have been cultivated and consumed for thousands of years, with evidence of their use dating back to ancient civilizations such as the Inc...
Take twenty-four pounds of cherries, cleared from the stalks, and mash them in an earthen pan; then put the pulp into a flannel bag, and let them remain till the whole of the juice...
Take one pound of suet, half a pound of the best raisins, one pound of currants, half a pound of sugar, half a pound of flour, one nutmeg, a tea-spoonful of salt, two table-spoonfu...
Tomato Sauce (Chili) History of the Recipe: Tomato sauce is a staple in many cuisines around the world. It is believed to have originated in Italy, where tomatoes were first introd...
Pour a quart of new milk, scalding hot, upon three ounces of whole rice. Let it stand covered for an hour or two. Scald the milk again, and pour it on as before, letting it stand a...
One ounce of isinglass, dissolved in a good half pint of water, the juice of two small lemons, the peel of half a lemon, the yolks of four eggs, well beaten, half a pound of sugar,...
Take any pieces of cold cooked meat, chop them fine, season carefully with salt, pepper, chopped parsley or celery. To each pint allow two tablespoonfuls of melted butter. For the...
1 pound tomatoes. 1 carrot. 1 turnip. 1 onion. A few peppercorns. 1/4 pint water. 1/2 teaspoon salt. 2 ounces butter. 1 ounce flour. Scald and peel the tomatoes, and slice them (or...
MRS. FARQUHARSON SMITH. A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt: beat the eggs very well, add them to the milk and beat in the flour; the mixture ou...
Beat up a quarter of a pound of rice-flour with two eggs; boil it till soft; then make it into a paste with very little butter, and bake it.
Make nice light dough, by putting your flour into a platter; make a hollow in the middle of it, and pour in a little good small beer warmed, an egg well beaten, and some warm milk...
Cut steaks from the inside of the sirloin, about an inch thick, six inches long, and four or five broad: beat and rub them over with yolk of egg; strew on bread crumbs, parsley cho...
Graham bread is a delicious and nutritious bread made with a combination of graham flour and all-purpose flour. This bread has a rich history and is beloved by many for its hearty...
Boy, tell the cook I love all nicknackeries, Fricasees, _vol au vents_, puffs, and gimcrackeries. MOORE. Roll off tart paste till about the eighth of an inch thick, then with a tin...
Take raw carrots, scraped very clean, and grate them. To half a pound of grated carrot put a pound of grated bread. Beat up eight eggs, leaving out the whites; mix the eggs with ha...
Cut your pork into small pieces, of the size you would boil at one time; rub all the pieces very well with salt, and lay them on a dresser upon boards made to slope that the brine...
Break two eggs into half a pint of milk, and beat them up; mix with flour, and put a little salt. Set on the fire a saucepan with water, and, when it boils, drop the batter in with...
Anchovy Sauce Recipe: Anchovy sauce is a flavorful and versatile condiment that adds a tangy umami punch to a wide variety of dishes. With its origins dating back centuries, this s...
Cut off one leg; truss the pigeons to boil, and let the leg come out of the vent; fill them with forcemeat: tie them with packthread, and stew them in good broth. Roll the pigeons...
Take a chine of pork that has hung four or five days; make holes in the lean, and stuff it with a little of the fat leaf, chopped very small, some parsley, thyme, a little sage, an...
Clean it well, and throw it into fresh water; then squeeze and drain it quite dry. Chop it extremely small, and put it into a pan with cream, fresh butter, salt, and a very small q...