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Libros Libros 1 a 5 de 5 sobre Bread-pudding, tie it loose; if a Batter-pudding, tie it close; and be sure the Water...
" Bread-pudding, tie it loose; if a Batter-pudding, tie it close; and be sure the Water boils when you put the Pudding in, and you should move the Puddings in the Pot now and then, for fear they stick. When you make a Batter-pudding, first mix the Flour... "
The art of cookery, made plain and easy, by a lady [H. GLasse]. - Página 102
de Hannah Glasse - 1780 - 82 páginas
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The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the ...

Hannah Glasse - 1784 - 409 páginas
...water boils when you put the pudding in, and you fhould move the puddings in the pot now and then, for fear they ftick When you make a batter pudding, firft...neither have lumps, nor the treadles of the eggs : and for all other puddings, ftrain the eggs •when they are beat. If you boil them in wooden bowls, or...
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The London art of cookery, and housekeeper's complete assistant

John Farley - 1787 - 448 páginas
...pudding out; then take off the bafon and cloth very carefully, light puddings being apt to break. "VVhen you make a batter pudding, firft mix the flour well...ingredients by degrees, and it will be fmooth and not lumpy ; but for a plain batter pudding, the bed way is to ftrain it through a coarfe hair fieve, that...
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Modern domestic cookery, and useful receipt book

Elizabeth Hammond - 1819
...bason and cloth very carefully, light puddings being apt to break. When you make batter-puddings, first mix the flour well with a little milk, then put in the ingredients by degrees; and it will be quite smooth ; but for a plain batter-pudding, the best way is to strain it through a coarse hair-sieve,...
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Martha Washington's Booke of Cookery and Booke of Sweetmeats

Martha Washington - 1995 - 518 páginas
...move the Puddings in the Pot now and then, for fear they stick. When you make a Batter-pudding, first mix the Flour well with a little Milk, then put in the Ingredients by Degrees, and it will be smooth and not have Lumps; but for a plain Batter-pudding, the best way is to strain it through a coarse...
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The Virginia House-wife

Mary Randolph - 1984 - 370 páginas
...move the Puddings in the Pot now and then, for fear they stick. When you make a Batter-pudding, first mix the Flour well with a little Milk, then put in the Ingredients by Degrees, and it will be smooth and not have Lumps; but for a plain Batter-pudding, the best way is to strain it through a coarse...
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