The Royal English and Foreign Confectioner: A Practical Treatise on the Art of Confectionary in All Its Branches, Comprising Ornamental Confectionary Artistically Developed : Different Methods of Preserving Fruits, Fruit Pulps, and Juices in Bottles, the Preparation of Jams and Jellies, Fruit, and Other Syrups, Summer Beverages, and a Great Variety of National Drinks, with Directions for Making Dessert Cakes, Plain and Fancy Bread, Candies, Bonbons, Comfits, Spirituous Essences, and Cordials : Also, the Art of Ice-making, and the Arrangement and General Economy of Fashionable Desserts |
Contents
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Common terms and phrases
almonds angelica apricots baking sheet basin Boil the sugar Bonbons bottles brioche butter cakes candied caramel cherries cinnamon cold water compote cork Cream Ice curaçoa degrees syrup dessert dish drain dried drops of essence egg bowl filberts fill fingers fire flavoured flour fruit gamboge gill Granite Sugar green Greengages gum arabic gum paste hair sieve half icing sugar imitation inch Ingredients jelly Jordan almonds juice kernels lemon light colour liqueur loaf sugar Macaroons Marmalade meringue moderate heat mould nougat orange orange-flower water ornamental ounces oven paper peaches pears peel pine apple pistachios plums pound preserve the pulp preserving pan Proceed pulp quart raspberries red currant roll round royal icing salt screen shred sifted sugar simmer slab slices Soufflés spoon stir strawberries sugar boiler thick Transparent Icing vanilla sugar verjuice whipped white pan whites of eggs yolks of eggs
Popular passages
Page 377 - ... for an hour and a half; at the end of that time they are to be unmoulded, cut up into slices an inch thick, coated all over, or at all events on the upper surface and sides, with the ready frozen chocolate ice, smoothed with a knife dipped in cold water, placed in an...
Page 152 - Cut some sheets of stout foolscap paper into bands measuring two inches in width ; then take a tablespoon and gather it nearly full of the composition by working it up at the side of the bowl in the form of an egg, and drop this slopingly upon the end of one of the bands of paper, at the same time drawing the edge of the spoon sharply round the base of the meringue, so as to give, it a smooth and rounded appearance resembling an egg ; fill the band of paper with a row of meringues, kept at an inch...