# bib

id: 14377
author: Woolley, Hannah
txt: ./txt/14377.txt
cache: ./cache/14377.txt
extension: .txt
mime: text/plain
summary:
  pounds of fine Sugar, and let it boil till it begins to be thick, then green, then take their weight in fine Sugar and a little water, boil it water, add a quarter of a Pound of fresh Sugar, boil it till it will Rosewater and fine Sugar, and a little whole Spice, and boil them fine Sugar boiled to a Candy height with a little water, then put in Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs

title:
  The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex


id: 22790
title: The accomplisht cook or, The art & mystery of cookery
author: May, Robert
txt: ./txt/22790.txt
cache: ./cache/22790.txt
extension: .txt
mime: text/plain
summary:
  good sweet butter, a little white wine and strong broth. strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of herbs minced small, cloves, mace, sugar, white-wine, butter, slic''t verjuyce, eggs, butter, bread, wine, and being finely stewed, serve onions, a little salt, vinegar, butter, some white-wine, pepper, and Boil them in good mutton broth, white mace, a faggot of sweet herbs, pepper, salt, and a little white-wine; being boil''d, serve them on nutmeg, pepper, claret, a little wine vinegar, butter, and salt; butter, pepper, sugar, and some sweet herbs finely minced, let them a little white-wine, and large mace, boil it up and garnish the dish beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil''d of eggs, salt, some boil''d currans, and butter; close it up and bake


id: 29519
title: Nelson''s Home Comforts Thirteenth Edition
author: Hooper, Mary
txt: ./txt/29519.txt
cache: ./cache/29519.txt
extension: .txt
mime: text/plain
summary:
  Boil a pint of milk with two ounces of sugar, pour it on two eggs, Soak one ounce of Nelson''s Opaque Gelatine in half-a-pint of cold water ounce of Nelson''s Gelatine in half-a-pint of cold water for two or three of a pound of loaf sugar; pour on half-a-pint of boiling water and Soak one ounce of Nelson''s Patent Gelatine in half-a-pint of cold water Soak an ounce of Nelson''s Gelatine in half-a-pint of water for an hour To an ounce of Nelson''s Gelatine add one pint of cold water, let it To an ounce and a half of Nelson''s Patent Gelatine add a pint of cold Soak an ounce of Nelson''s Gelatine in half-a-pint of milk, dissolve it To an ounce of Nelson''s Gelatine add half-a-pint of new milk, let it half-an-ounce of Nelson''s Gelatine in a gill of cold water, dissolve it Boil a pound of fine loaf sugar in a pint-and-a-half of water.


id: 29007
title: The Skilful Cook A Practical Manual of Modern Experience
author: Harrison, Mary
txt: ./txt/29007.txt
cache: ./cache/29007.txt
extension: .txt
mime: text/plain
summary:
  Pour in half a pint of water; and cover the dish with a piece of pig''s Pour the boiling water over it, and place another pie-dish, inverted, at Stir and boil three minutes; add the sauce, pepper and salt, and Then stir in the cream; let it boil in the sauce; and add lemon juice, _Method._--Boil the jam, sugar, and water together for three minutes. Let the water be quite boiling; add to it a little salt. Make some water boiling hot in a stewpan; add to it a little lemon _Method._--Boil the rice in the milk, with the sugar, for half an hour, _Method._--Boil the sugar and water; add the lemon and skim well. When boiling, stir in the flour, mixed with a little cold milk. Put it in boiling water, milk, or stock, with a little salt and butter, _Method._--Boil the rice gently in the water for half an hour, then add


id: 29084
author: Eaton, Mary, active 1823-1849
txt: ./txt/29084.txt
cache: ./cache/29084.txt
extension: .txt
mime: text/plain
summary:
  gently in a little water, with fine sugar and lemon peel, till they possible, and add a quantity of water; then boil half an hour more, and boiling cream; when half cold, add four ounces of sugar, the yolks of suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix add half a pint of water; let it boil and skim it well. water, and a tea-spoonful of flour rubbed down with a little cold milk. not too salt; use a good quantity of water, and let it boil all the time a pound of fine sugar in a pint of water, boil and skim it well; mix it of a pound of butter till it turns brown; add half a spoonful of flour, half full of water, put a little salt in it, boil and scum it clean.

title:
  The Cook and Housekeeper''s Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families


id: 29232
author: Bury, Charlotte Campbell, Lady
txt: ./txt/29232.txt
cache: ./cache/29232.txt
extension: .txt
mime: text/plain
summary:
  Boil a large chicken or fowl in a pint of water till half done; add a till you have employed it all; add half a bottle of good white wine; let and let it boil up; add a quarter of a pound of butter mixed with flour; half an hour; then add about two quarts of water, and let it simmer till Set it over a slow fire, closely covered; let it boil till half is rice, one quart of water; let it boil slowly two hours; add a little cream; let it boil, stirring all the while; add a small bit of butter. onion, and some salt and pepper, add a pint of boiling hot white wine, of gravy, as much white wine; boil these with a little thyme till half Take two pounds of fine sugar and a pint of water; let it boil up and

title:
  The Lady''s Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.


id: 10136
title: The Book of Household Management
author: Beeton, Mrs. (Isabella Mary)
txt: ./txt/10136.txt
cache: ./cache/10136.txt
extension: .txt
mime: text/plain
summary:
  _Mode_.--Throw the rice into boiling water, and let it remain 5 minutes; _Mode_.--Cut up the meat small, add the water, and let it simmer for _Time_.--After the water boils, a small brill, 10 minutes; a large _Mode_.--Boil the fish in salt and water; pick out all the meat and _Mode_.--Wash the celery, boil it in salt and water till tender, and cut _Mode_.--Boil the eggs for 12 minutes, then dip them into cold water, Have ready 3/4 pint of melted butter, made by recipe No. 380; put in the lemon; let it just simmer, but not boil, and pour it putting in a small piece of butter, 1/4 pint of boiling water, pepper of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small little flour, add the lemon-juice and water, give one boil, and pour it little butter and flour; let it boil up, add the remaining ingredients,


id: 10072
author: Moxon, Elizabeth
txt: ./txt/10072.txt
cache: ./cache/10072.txt
extension: .txt
mime: text/plain
summary:
  into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash''d, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and

title:
  English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery


id: 7262
author: Bradley, Richard
txt: ./txt/7262.txt
cache: ./cache/7262.txt
extension: .txt
mime: text/plain
summary:
  the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it little Salt, Pepper, and Nutmeg in half a Pint of Water, till the Onion and Pan. The Sauce to this Fish is Butter melted, a little White-wine, and and dry it; and as soon as you want to use it, boil Water and Salt, as dried Herbs, the best way is to pour boiling Water upon them, and in half a over-ripe, let them be wiped clean, and cut in pieces; boil these till the All-spice, Pepper and Salt, till the Beef is boil''d half enough; then cut Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet Purpose; or for want of such Liquor, boil a little Salt and Water together, Liquor stew them in a Sauce-Pan till they are a little tender; then pour

title:
  The Country Housewife and Lady''s Director in the Management of a House, and the Delights and Profits of a Farm


id: 8102
title: The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390
author: Pegge, Samuel
txt: ./txt/8102.txt
cache: ./cache/8102.txt
extension: .txt
mime: text/plain
summary:
  flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye mynce Oynouns and cast þerto Safroun and salt and messe it forth hewe hem to gobettes and cast hem in a pot, do þerto clene broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. broth oþer with water and set on the fire and seeþ it, cast þerto and grynde hem smale, make a layour of gode brede an powdour and salt and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, þerto safroun, salt, and powdour fort and dresse it forth hool. swyng hem togydre, and do þerto powdour gyngur safroun and salt, set whan þey buth boiled cast þerto peeres & parboile hem wel. Almaundes mylke & of brede & cast þerto spices, safroun and salt, Take crustes of Brede and grynde hem smale, do þerto powdour of


id: 41352
title: The Art of Cookery Made Easy and Refined
author: Mollard, John
txt: ./txt/41352.txt
cache: ./cache/41352.txt
extension: .txt
mime: text/plain
summary:
  water; stew them gently till tender, then add a little dried mint, and into a stewpan, add a little fresh butter, lemon juice, pepper, and CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, CUT lean veal and beef suet into small pieces, and add chopped parsley, BOIL six eggs, take the yolks, pound them, and add a little flour and with lemon juice, cayenne pepper and salt, add a little colour, clear it stewpan, add a little stock, and stew it gently till tender, taking care drain them dry, add a little stock, boil them till nearly done, and the boil till the peas are tender, add a little dry mint, and rub it through pound of fresh butter, pepper, salt, a little beaten spice, half a pint small; add a bit of fresh butter, a little salt and flour, a sufficient


id: 43278
author: Spencer, Edward
txt: ./txt/43278.txt
cache: ./cache/43278.txt
extension: .txt
mime: text/plain
summary:
  "A free breakfast-table of Elizabeth''s time," says an old authority, By far the pleasantest meal of the day at a large country-house is evils--eating too much good food, or drinking too much bad liquor; and the time at which (A.M.), in the old Norman days, the meal was usually tablespoonful chopped parsley, a good squeeze of lemon juice, half the soup, simmer for an hour and a half, strain, heat up, add a piece mixture is _nearly_ boiling, add a tablespoonful of salad oil, beans, a dinner in New York differs very little at the time of writing boiled pork or salt fish for dinner every day. orange-flower water, and half-a-pint of old brandy. water; add the juice of three lemons, one pint of old brandy, a half a wine-glassful of old brandy, the yolk of an egg, two One wine-glassful of old brandy, one ditto cold water, one

title:
  Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious


id: 55314
author: Cobbett, Anne
txt: ./txt/55314.txt
cache: ./cache/55314.txt
extension: .txt
mime: text/plain
summary:
  pepper, salt, a little minced eschalot or onion; let this boil, then pour water, the same of melted butter, and let it boil till thickish, then add of boiling water, a table-spoonful of grits, a little salt, and an onion; Cut the fish in pieces, not very small, and boil them in a little water and sauce, a tea-spoonful of lump sugar, and a little salt; when it boils, pour add half a tea-cupful of boiling water, some pepper and salt, and let the till half cold, pour in the stock, add a little sugar, and boil it all up, Boil them hard, then cut the eggs in slices, pour a good white sauce over, little salt, till tender, and the gravy of roast or boiled meat poured over peel, into a stew-pan; cover with about 3 pints of water, and let it boil;

title:
  The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping


