 | Maria Eliza Ketelby Rundell - 1808 - 460 Seiten
...red, boil fifteen grains of cochineal in 'lie finest powder, with a dram and a half of cream ;ioJr tartar, in half a pint of water, very slowly, half...beet-root sliced, and some liquor poured over. • . For Khite, use almonds finely powdered, with a -little drop of water; or use cream. For yellow, yolks of... | |
 | Maria Eliza Ketelby Rundell - 1840 - 446 Seiten
...mortar; then rub with the paste two ounces of lump-sugar, and simmer ten minutes with a tea-cupful of cream, which add to a quart more of cream, and...beet-root sliced, and some liquor poured over. For mhite, use almonds finely powdered, with a little drop of water : or use cream. For yellom, yolks of... | |
 | Joseph Bregion - 1845 - 592 Seiten
...CAKES. — For a beautiful red boil fifteen grains of cochineal, in the finest powder, with a drachm and a half of cream of tartar in half a pint of water,...use beet-root sliced, and some liquor poured over it. For white, use the yolks of eggs, or a bit of saffron steeped in the liquor and squeezed. For green,... | |
 | Modern domestic cookery - 1851 - 754 Seiten
...cochineal in the finest powder, with 1i dram of cream of tartar, in i pint of water, very slowly for i an hour. Add in boiling a bit of alum the size of...liquor poured over. For white, use almonds finely pounded, with a little drop of water ; or use cream. For yellow, yolks of eggs or a bit of saffron... | |
 | A housekeeper - 1851 - 282 Seiten
...JELLIES, ICES, OR CAKES. For a beautiful red, boil fifteen grains of cochineal, powdered with a drachm and a half of cream of tartar, in half a pint of water, for one hour. Add, in boiling, a bit of alum, the size of a pea ; or, beet root, sliced, with some... | |
 | Frederick Bishop - 1852 - 512 Seiten
...pass the liquor from the barberries, and then the isinglass. 1263. COLOURING FOR JELLIES, CAKES, ETC. For a beautiful red boil fifteen grains of cochineal...slowly, half an hour ; add in boiling a bit of alum, the the size of a pea, or use beetroot sliced, and some liquor poured over. For white use almonds finely... | |
 | Sarah Josepha Buell Hale - 1852 - 504 Seiten
...cochineal in the finest powder, with 1^ dram of cream of tartar, in half pint of water, very slowly for half an hour. Add in boiling a bit of alum the size...liquor poured over. For white, use almonds finely pounded, with a little drop of water; or use cream. For yellow, yolks of eggs or a bit of saffron steeped... | |
 | Lucretia Irving - 1852 - 226 Seiten
...or Cakes. For a beautiful red, boil fiftec*. grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half a pint of water,...very slowly, half an hour. Add in boiling a bit of allum the size of a pea, Or use beet-root sliced, and some liquor poured over. For white use almonds... | |
 | John Henry Walsh - 1856 - 888 Seiten
...;— (e) For a beautiful rei, boll fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar in half a pint of water» very slowly for half an hour; add in boiling a bit of alum the size of a pea. Or, use beet-rout sliced, and some... | |
 | Maria Eliza Rundell - 1859 - 324 Seiten
...and a half of cream of tartar, in half a'pint of water, verj 16Э LOSDOS SYLLABUB— LEMON HONEYCOMB. slowly, half an hour ; add in boiling a bit of alum...powdered, with a little drop of water ; or use cream. For уеШгс, yolks of eggs, or a bit of saffron, steeped in the liquor and squeezed. T?or green, pounded... | |
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For a beautiful red, boil fifteen grains of cochineal in the finest powder, with a dram and a half of cream of tartar, in half a pint of water, very slowly, half an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root sliced, and some... 
