Showing posts with label Cookbook. Show all posts
Showing posts with label Cookbook. Show all posts

Wednesday, October 9, 2013

PARADISE SOUP

Beat the whites of the eggs, then beat in the yolks. Add the breadcrumbs gradually, then the grated cheese, a pinch of salt and a grating of nutmeg. These ingredients should form a thin batter.
Have the broth boiling and drop the batter into it by spoonfuls. Let it boil three or four minutes and serve immediately. The batter will poach in soft, curdled lumps in the clear soup.
This soup is much used as a delicacy for invalids. In this case the cheese may be scanted or omitted entirely. By way of variety a tablespoonful of finely chopped parsley may be added to the batter, or a half a cup of spinach drained and rubbed through a sieve may be substituted for half of the breadcrumbs.
When stock or broth is not available, it may be made from bouillon cubes and a lump of butter dissolved in boiling water and seasoned with celery salt, onion salt and pepper.

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Tuesday, September 24, 2013

Centenary Cookbook - Free Recipes



Centenary Cookbook Free- E-Book from Chuck Thompson

To read full screen, left click the icon on the far right bottom of the above Slideshare container.  To exit full screen mode, hit the escape key on your keyboard.  To download a free copy of this e-book, please visit our Slideshare account.  Lot's of great ideas in this book.

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Monday, September 23, 2013

Ayurvedic Cookbook - Multiple Recipes For Today



Ayurvedic Cookbook from Chuck Thompson

We are going all out today and bringing you not one, not two, but an entire cookbook of recipes for you to play around with and make something extraordinary.  You are free to download a copy of this cookbook from our SlideShare site if you so desire.  You will have to log in with either a Facebook account or a LinkedIn account or just create a free account on Slideshare.

  To read the recipe book in full screen mode, left click the icon at the far bottom right hand side of the above container.  To exit full screen mode, hit the escape key on your keyboard.  If Indian cuisine is not your thing, stay tuned, we have a lot more coming your way.

For all the latest news, please click on the Home button towards the top of this site.
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Some of Gloucester's most incredible history is found on this site in detail.
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Friday, September 20, 2013

Lemon Pudding From Scratch - Recipe of the Day

English: Lemon velvet pudding in a Bulgarian p...
English: Lemon velvet pudding in a Bulgarian pottery bowl (Photo credit: Wikipedia)
One big lemon.
Sugar, six ounces.
Sweet almonds with 3 bitter ones, six ounces.
Six eggs.
Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste. Add the[Pg 143] sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.

This is how pudding used to be made.  Not with some easy mix.


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Thursday, September 19, 2013

RISOTTO WITH LOBSTER - Recipe of The Day

English: Cocktail Claw crab meat from Blue Swi...
English: Cocktail Claw crab meat from Blue Swimming Crab. (Photo credit: Wikipedia)
For this risotto either lobster or crab meat can be used: the former is, however, considered more tasty. The lobster or crab meat ought to be about half the weight of the rice employed. A little more than a pound of rice and half this weight[Pg 24] of crab meat ought to be enough for six persons.
Chop fine a sprig of parsley, a stalk of celery, one carrot, half an onion a clove of garlic and brown the whole in good olive oil. When browned, add the crab meat and season with salt and pepper. During the cooking process stir and turn over the crabs, and when they have become red, pour over as much hot water as is necessary to cook the rice.
After the water boils for a while, remove the lobster (or crab, or craw-fish) leaving the saucepan on the fire. Put half of the crabs aside, and grind the rest. Rub the ground meat through the sieve and put it back on the fire. In another saucepan melt some butter and put into it little by little the rice that has been washed and dried. Stir and add the broth from the first saucepan. When the rice is almost cooked add the craw-fish that you have put aside, or rather its meat extracted from the shells, take from the fire and pour over it the fish mixture, adding some grated cheese.

Make something extraordinary tonight.

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Wednesday, September 18, 2013

Cornmeal Sauages From Scratch - Recipe of the day



Place in a saucepan
One and one-half cups of boiling water,
One cup of finely chopped onion,
One cup of finely chopped left-over meat,
One teaspoon of salt,
One teaspoon of white pepper,
One-half teaspoon of poultry seasoning,
Two-thirds cup of cornmeal.
Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.

From an old recipe book.

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Tuesday, September 17, 2013

Bacon and Cabbage Soup - Recipe of the Day

English: Polish Potato Soup
 (Photo credit: Wikipedia)
A cooked rasher. Raw bacon rashers are an esse...
A cooked rasher. Raw bacon rashers are an essential ingredient of coddle. (Photo credit: Wikipedia)
When it happens that you have a dinner consisting of bacon and cabbages, you invariably throw away the liquor in which they have been boiled, or, at the best, give it to the pigs, if you possess any; this is wrong, for it is easy to turn it to a better account for your own use, by paying attention to the following instructions, viz.:—Put your piece of bacon on to boil in a pot with two gallons (more or less, according to the number you have to provide for) of water, when it has boiled up, and has been well skimmed, add the cabbages, kale, greens, or sprouts, whichever may be used, well washed and split down, and also some parsnips and carrots; season with pepper, but no salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of the vegetables in the soup, and pour this into a large bowl containing slices of bread; eat the soup first, and make it a rule that those who eat most soup are entitled to the largest share of bacon.

The above recipe comes from a very old cookbook.  A bit of history for the cooking world.






For all the latest news, please click on the Home button towards the top of this site.
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Some of Gloucester's most incredible history is found on this site in detail.
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Like us on Facebook, Tweet us, Plus One us,
Follow us through email,
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Become a member of this site.

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