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The Complete Confectioner

Frederick Nutt

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Description:Excerpt from The Complete Confectioner Break twelve eggs and put the yolks in a bason, then put in twelve ounces of powdered sugar with the yolks, then rasp the rind of four lemons, and mix and stir the rind up with the yolks and sugar, and beat them with a wooden spoon ten minutes, then whisk the whites in a copper pan, but do not leave whisking them till they are almost strong enough to bear an egg, or they will go to water and be spoiled, and when you think you have whisked them enough, then mix the yolks with them, with a wooden spoon as light as possible, when it is mixed well, take ten ounces of fine flour as dry as possible, and stir it up with the eggs and sugar, but not too much only till it mixes with the eggs; then take a small tea-spoon and take out a spoonful of the batter and pull it along the paper, and as you pull the spoon along the paper push the batter down with your finger, so as to make the biscuit about three inches long, and about half an inch wide; then sift some sugar over them before you put them in the oven, which must be very hot, but be careful they are not burnt, for they soon scorch if you do not watch them; and when they arc done cut them off the paper whilst they arc hot. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with The Complete Confectioner. To get started finding The Complete Confectioner, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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ISBN: 1331923921

Description: Excerpt from The Complete Confectioner Break twelve eggs and put the yolks in a bason, then put in twelve ounces of powdered sugar with the yolks, then rasp the rind of four lemons, and mix and stir the rind up with the yolks and sugar, and beat them with a wooden spoon ten minutes, then whisk the whites in a copper pan, but do not leave whisking them till they are almost strong enough to bear an egg, or they will go to water and be spoiled, and when you think you have whisked them enough, then mix the yolks with them, with a wooden spoon as light as possible, when it is mixed well, take ten ounces of fine flour as dry as possible, and stir it up with the eggs and sugar, but not too much only till it mixes with the eggs; then take a small tea-spoon and take out a spoonful of the batter and pull it along the paper, and as you pull the spoon along the paper push the batter down with your finger, so as to make the biscuit about three inches long, and about half an inch wide; then sift some sugar over them before you put them in the oven, which must be very hot, but be careful they are not burnt, for they soon scorch if you do not watch them; and when they arc done cut them off the paper whilst they arc hot. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with The Complete Confectioner. To get started finding The Complete Confectioner, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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The Complete Confectioner

The Complete Confectioner

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The complete confectioner, or, The whole art of confectionary made easy

The complete confectioner, or, The whole art of confectionary made easy