| 365 Foreign Dishes: A Foreign Dish for every day in the year Contributor(s): Unknown (Author) |
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ISBN: 149488092X ISBN-13: 9781494880927 Publisher: Createspace Independent Publishing Platform OUR PRICE: $7.16 Product Type: Paperback Published: January 2014 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - General - Cooking | History - Cooking | Entertaining - General |
| Physical Information: 0.18" H x 7.01" W x 10" (0.36 lbs) 86 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description:
'It's the book Grandmothers learned to cook from.......' Top 100 Classic Cookery Books 365 Foreign Dishes - A Foreign Dish for every day in the year. Classic Cookery Books and Forgotten Recipes for the Modern Chef.
Example of some of the absolutely classic dishes contained within this unique publication English Gems Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover with chocolate icing. Turkish Pudding Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream. Austrian Potato Dumplings Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit. Belgian Rice Dessert Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve. Bavarian Pear Pudding Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour; mix well, and form into a large ball. Then peel 1 quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup. Fill with cold water and boil half an hour; then bake three hours and serve hot.
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