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Libros Libros 1 a 10 de 10 sobre Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful...
" Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour, and two spoonfuls of orangeflower water. Then take the cream off the fire, mix in the eggs by degrees, and set it over the fire again to thicken. Sweeten... "
The compleat housewife: or, Accomplished gentlewoman's companion, by E- S ... - Página 161
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
...quantity of pearl-barley, boil Jt in mi:>: and vvater till it is tender, then ftrain the liquor from it, put your barley into a quart of cream, and let it boil a } . • • little. Jitde, then take the whites of five eggs and the yolk of one, beaten with a fpoonful of fine, flour,...
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The art of cookery, made plain and easy, by a lady [H. GLasse].

Hannah Glasse - 1780
...quantity- of pearl-barley, boil it in milk and water till it is tender, then ftrain the liquor from it, put your barley into a quart of cream, and let it...with a fpoonful of fine flour, and two fpoonfuls of orange-flower water ; then take the cream oft the fire, and mix in the eggs by degrees, and fet it...
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The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the ...

Hannah Glasse - 1784 - 409 páginas
...quantity of pearl-barley, boil it in milk and water till it is tender, then ftrain the liquor from it, put 'your barley into a quart of cream, and let it boil a lrtle; then take the whites of five eggs and the yolk of one, beaten with a fpoonful of fine flour,...
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The London art of cookery, and housekeeper's complete assistant

John Farley - 1787 - 448 páginas
...till it be tender, and then ftrain the liquor from it. Put your barley into a quart of cream, and Jet it boil a little. Then take the whites of five eggs...with a fpoonful of fine flour; and two fpoonfuls of orange flower water. . Then take the cream off the fire, mix in the eggs by degrees, and fet it over...
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A Modern System of Domestic Cookery: Or, The Housekeeper's Guide, Arranged ...

M. Radcliffe - 1823 - 676 páginas
...quantity of pearl barley, boil it in milk and water till it is tender, and then strain off the liquor. Put your barley into a quart of cream, and let it boil a little. Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour,...
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Modern Domestic Cookery, and Useful Receipt Book: Adapted for Families in ...

William Augustus Henderson, David Hughson - 1828 - 358 páginas
...quantity of pearl barley, boil it. in milk and water till it is tender, and then strain off the liquor. Put your barley into a quart of cream, and let it boil a little. Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour,...
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Modern Domestic Cookery, and Useful Receipt Book: Adapted for Families

William Augustus Henderson - 1847 - 420 páginas
...quantity of pearl barley, boil it in milk and water till it is tender, and then strain off the liquor. Put your barley into a quart of cream, and let it boil a little. Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour,...
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Food Journal, Volumen 2

1872
...is tender, then strain the liquor from it, put it into a quart of cream, and let it boil a little. Take the whites of five eggs and the yolk of one beaten with a spoonful of fine flour and two spoonfuls of orange-flower water ; then take the cream off the fire,...
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English Mechanic and World of Science: With which are ..., Volumen 13

1871
...is tender, then strain the liquor from it, put it into a quart of cream, and let it boil a little. Take the whites of five eggs and the yolk of one beaten with a spoonful of fine flour and two spoonfuls of orange-flower water ; then take the cream off the fire,...
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The Household Companion: Hundreds of Menus and Remedies

Eliza Smith - 2006 - 412 páginas
...Take a small quantity of pearl barley, and boil it in milk and water till it is tender; then strain the liquor from it, and put your barley into a quart...whites of five eggs, and the yolk of one beaten with a spoonful of fine flour, and two spoonfuls of orange-flower water, then take the cream off the fire,...
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