The Italian Confectioner: Or, Complete Economy of Desserts, Containing the Elements of the Art According to the Most Modern and Approved Practice

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John Ebers and Company, ... sold also by Hurst and Company; and Simpkin and Marshall, ... Wilson and Sons, York; H. Mozley, Derby; ... [and 7 others], 1829 - Confectionery - 239 pages
 

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Page 145 - ... two or three at a time; and the whites of the same must by this time be beaten into a strong snow, quite ready to work in. As the paste must not stand to chill the butter, or it will be heavy, work in the whites gradually...
Page 35 - Take double refined sugar, pound and sift it through a hair sieve, not too fine ; then sift it through :\ silk sieve, to take out all the fine dust, which would destroy the beauty of the drop. Put the sugar into a clean pan, and moisten it with any...
Page 145 - ... and the currants, which must be mixed in well, with the sweet almonds ; then add the sifted flour and glass of brandy. Bake this cake in a tin hoop, in a hot oven, for three hours, and put twelve sheets of paper under it to keep it from burning.
Page 36 - ... sugar, and add a spoonful to the paste, and stir it till it is of such a consistence as to run without too much extension. Have a tin plate, very clean and smooth ; take the little pan in the left hand, and hold in the right a bit of iron, copper, or silver wire, four inches long, to take off the drop from the lip of the pan, and let it fall regularly on the tin plate ; two hours afterwards take off the drops with the blade of a knife.
Page 4 - Take a quantity of brown-sugar syrup in the proportion to their size, in that state called a blow, which may be known by dipping the skimmer into the sugar, shaking it, and blowing through the holes, when parts of light may be seen ; add a drop of any esteemed essence. If the...
Page 3 - ... as black as ink. If it rises too fast, add cold water ; strain it through a bag...
Page 167 - ... of different colours, dip one side of them in it, and set them on wire gratings to drain. They may be varied, by strewing over them coloured pistachios or coloured almonds, according to fancy.
Page 145 - ... a quarter of an ounce of allspice, and a quarter of an ounce of cinnamon. Melt the butter to a cream, and put in the sugar. Stir it till quite light, adding the allspice and pounded cinnamon; in a quarter of an hour, take the yolks of the eggs, and work them...
Page vii - The Section on DISTILLATION, includes Distilled Waters, LIQUEURS, composed of Spirits, and RATAFIAS of all kinds. That part of the Work which regards the DECORATION OF THE TABLE, necessarily treats of the articles which compose the various ornaments used for this purpose ; as Gum Paste, and the most approved mode of MODELLING Flowers, Animals, Figures, &c. ; of Colours for Confectionery, with full instructions how to prepare them ; of Varnishing and Gilding; of MOULDING, with directions to enable...
Page 154 - Take six ounces of sweet almonds, half a pound of powdered sugar, seven eggs, six ounces of flour, and the raspings of four lemons. Pound the almonds very fine, with whole eggs, add the sugar and lemon raspings, and mix them well together in the mortar. Take it out, put it in a basin and stir it with the yolks of eggs, till it is as white as a sponge paste ; beat up the whites of the eggs to a strong snow, mix them very light with the paste, then...

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