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Libros Libros 1 a 6 de 6 sobre Sevil oranges, and grate off the rind, as far as they are yellow ; then put your...
" Sevil oranges, and grate off the rind, as far as they are yellow ; then put your oranges in fair water, and let them boil till they are tender ; shift the water three or four times to take out the... "
The compleat housewife: or, Accomplished gentlewoman's companion, by E- S ... - Página 100
de E. Smith - 1739 - 354 páginas
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The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the ...

Hannah Glasse - 1774 - 384 páginas
...they are yellow ; then put your oranges in fair water, and let them boil till they are tender. Shift the water -three or four times to take out the bitternefs...open and take away the feeds and firings, and beat ~th; other part in a mortar, with half a pound of fugar, till it is a pnftc ; then pilt to it tHe yolks...
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The art of cookery, made plain and easy, by a lady [H. GLasse].

Hannah Glasse - 1780
...water fhree or four times to take trat the bitterriefs ; wh'en they aru tender, cut them open and fake away the feeds and firings, and beat the other part in a mortar, with half a pound of fu'gar, till it is a parte ; then put to it the yolks of fix eggs, three or four fpoontuls of thick cream, half...
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The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the ...

Hannah Glasse - 1784 - 409 páginas
...yellow ; then put your oranges in fair water, P 3 and and let them boil till they are tender. Shift the water three or four times to take out the bitternefs...tender, cut them open and take away the feeds and ftrings, and beat the other part in a mortar, with half a pound ot fugar, till it is a pafte ; then...
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The London art of cookery, and housekeeper's complete assistant

John Farley - 1787 - 448 páginas
...take out the bitternefs, and when they be tender, cut them open, and take away the feeds and firings. Beat the other part in a mortar with half a pound of fugar, till it be # pafte, and then put to it the yolks of fix eggs, three three or four fpoonfuls of thick cream,...
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Old Cookery Books and Ancient Cuisine

William Carew Hazlitt - 1886 - 271 páginas
...take out the bitterness ; when they are tender, cut them open, and take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till 'tis a paste ; then put in the yolks of six eggs, three or four spoonfuls of thick cream,...
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The Household Companion: Hundreds of Menus and Remedies

Eliza Smith - 2006 - 412 páginas
...times to take out the bitterness; when they are tender cut them open, take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till 'tis a paste; then put in the yolks of six eggs, three or four spoonfuls of thick cream,...
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