(Budino di farina di riso) Milk, one quart. Rice meal, seven ounces. Sugar, four and a half ounces. Six eggs. A pinch of salt. Taste of vanilla. First dissolve the rice meal in hal...
Take thirteen eggs; beat them very well, and, while they are beating, take a quart of sack, half a pound of fine sugar, and a pint of ale, and let them boil a very little while; th...
Two cups flour, two teaspoons baking powder, six eggs, one cup milk, two cups sugar.--Mrs. John Alfred. * * *
Whip 1/4 of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in 1/2 a pt. of milk. Warm the milk in which the gelatine is dissolved, add 2 ozs. of grated Parmesan cheese....
Into a saucepan put the meat from a boiled lobster (broken into small pieces) and 1/2 a cup of gravy and 1/2 a cup of cream or milk, and half a blade of mace. Mix 2 teaspoonfuls of...
Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3 ham. A few mushrooms are a pleasing addition. To each cup of the mixture allow a tablespoonful of fine crumbs;...
Mince any cold meat, adding to a pound of it one-half pound of fresh lean pork, a chopped shallot and parsley, salt, pepper, a little nutmeg, and bind with an egg, both yolk and wh...
These sandwiches are exceedingly nice to serve for afternoon teas. They must be used soon after they are made. They will, however, if wrapped in a damp napkin, keep for an hour, bu...
Take an ounce of isinglass dissolved over the fire in a quarter of a pint of water, strain it into a pint of new milk; boil it, and strain again; sweeten to your taste. Add a spoon...
Halve and empty the tomatoes, and put a few drops of vinegar in each. Cook your beans, whether French beans or haricots or flageolets, and stir them, when tender, into a good thick...
5 lbs Concord Grapes 1 quart water sugar Boil grapes five to ten minutes. Then strain through a wire strainer and afterwards cheese cloth. To every quart of juice add 1 lb. sugar....
No. 117 Cervello In Fili Serbe (Calf's Brains) History: Cervello In Fili Serbe, or Calf's Brains, is a traditional Italian dish that dates back several centuries. It is believed to...
Soak some white haricot-beans over night, or stew them till tender in some weak stock. Make a tomato sauce in a saucepan, and flavor it rather strongly with made mustard, stirring...
Take a small tea-cupful of tapioca, and rather more than half that quantity of whole rice; let it soak all night in water, just enough to cover it; then add a quart of milk: let it...
Use one can of corn for one quart of soup. Crush it thoroughly with pestle or potato-masher to free the pulp from the tough outside coating; rub through a fine colander, then throu...
Take all the trimmings of two good sized haddocks, cover them with milk and water, and put them to simmer. Add chopped parsley, a chopped shallot, pepper and salt. Cut each fish in...
Fried Sweet Potatoes Recipe Introduction Fried sweet potatoes are a delightful dish that combines the natural sweetness of the potatoes with a crispy exterior. This recipe has gain...
(Budino di mandorle tostate) Milk, one quart. Sugar, three and a half ounces. Sweet almonds, two ounces. Lady-finger biscuits, two ounces. Three eggs. First prepare the almonds, th...
History of Turkey and Dressing Recipe: Turkey and Dressing is a classic dish that is often associated with holiday meals, particularly Thanksgiving. It has a rich history that date...
Remove the stems and stones from some ripe cherries. Roll each one in the white of an egg, beaten with a tablespoonful of water; then in chopped blanched almonds; dip them one by o...
Peel six apples; take out the core, but be sure to leave the apples whole, and fill up the place of the core with sugar. Put them in a dish, and pour over them a nice light batter....
Scoop out the inside of tomatoes. Save the slice removed from the top for a cover and replace it on the tomato after filling it with a mixture of celery and nut meats, mixed with m...
Recipe for Stewed Peppers: History and Fun Facts: Stewed peppers, also known as pepper stew, is a delicious and versatile dish that has been enjoyed for centuries in various cultur...
Succotash is a traditional American dish that originated with the Native Americans in the northeastern region of the United States. The word "succotash" is derived from the Native...
2 tablespoons pearl barley 1 quart cold water Wash barley, add cold water and let soak several hours or over night; in same water, boil gently over direct heat two hours, or in a d...
Fifteen-cent soup bone, three quarts water, half a small cabbage cut very fine, three large potatoes, two good-sized carrots, two turnips, one medium-sized onion, three teaspoonful...
Roll some cooked sausage meat in mashed potatoes, making a roll for each person. Brush the potatoes over with milk and put them to bake till nicely browned. Decorate with gherkins...
Take currants, and squeeze the juice out of them; have some very dry quart bottles, and hold in each a couple of burning matches. Cork them up, to keep the smoke confined in them f...
2 tablespoons sago. 4 tablespoons cooked haricot beans. 1 pint stock. 1/2 ounce butter. Seasoning to taste. Place the butter and stock in a stewpan, and if the stock be not already...
Use either sheep or pigs' kidneys. Cut them longways, so as to be able to take out the threads from the inside of them. Put some butter on to fry over a brisk fire and when it is b...