The pastrycook & confectioner's guide : for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread - cakes - fancy biscuits - ice creams and water ices - jellies - pies, puddings and custards - joints, meat pies and dishes - poultry and game - ornamental sugar-work and butter-work etc., etc. with useful hints and instructions / by Robert Wells.

  • Wells, Robert.
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: The pastrycook & confectioner's guide : for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread - cakes - fancy biscuits - ice creams and water ices - jellies - pies, puddings and custards - joints, meat pies and dishes - poultry and game - ornamental sugar-work and butter-work etc., etc. with useful hints and instructions / by Robert Wells. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    17/136
    IX.—ORNAMENTAL SUGAR WORK (continued)— 222. To make a Fountain in Gum Paste . . . .77 223. A Sponge Cake as a Melon Ornamented with Fruit 77 224. A Sponge Cake as a Melon Ornamented with Flowers 77 225. A Sponge Cake to represent a Ripe Melon . . 78 226. To Ornament a Sponge Cake as a Pyramid . . 78 227. To Ornament a Sponge Cake as a Turban . . 79 228. To Ornament a Cake as a Basket of Flowers . , 79 229. An Ornamented Cake as a Flow'er Pot . . -79 230. An Ornamented Cake as an Elephant . - 79 231. To make Custard Cups 80 232. Ornamental Baskets . . 80 233. To Prepare Icing for Cakes, Biscuits, &c. . . 80 234. Almond Icing for Bride Cakes . . » . .81 235. Piping Cakes 81 X.—JOINTS AND MEAT DISHES. 236. Joints of Beef 82 237. Beef Steaks , , 83 238. To stew a Round ....... 83 239. To stew Beef in Slices ...... 83 240. Minced Meat or Collops ...... 83 241. Scotch Collops ....... 84 242. To dress Cow’s Head ,84 243. Joints of Mutton . 84 244. Mutton Chops ........ 84 245. Mutton Hash 84 246. Veal ......... 85 247. Veal Cutlets ........ 85 248. To stew Veal 85 249. Stuffing for Veal . 85 250. To dress a Calf’s Head 86 251. Joints of Pork , 86 252. Pork Steaks ........ 86 253. To roast a Sucking Pig ...... 87 254. Lamb 87 255. Lamb Cutlets with Spinach 87 256. Lamb’s Head ........ 87 257. Scotch Haggis ....... 88 258. To salt a Beef Ham ...... 88 259. To salt a Mutton Ham , ... 88 260. To salt a Bacon Ham t , 8q