King Edward's Cookery book
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In our eReader you can find the full English version of the book. Read King Edward's Cookery book Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book King Edward's Cookery book
What reading level is King Edward's Cookery book book?
To quickly assess the difficulty of the text, read a short excerpt:
4. Add flavouring or colouring.
6. Add the eggs one at a time, with a little flour, beating well after each.
6. Add the rest of the flour and milk, and fruit, ii included amongst ingredients.
CAKSS 131 (d) Prepare as for (a) ; beat for twenty minutes, as no baking-powder is used ; add the brandy last.
Metluxl JVb. S.
(a) 1. Pass flour and salt through a sieve.
2. Boil sugar and water together until thick and syrupy.
3. Beat up the eggs and add the syrup.
4. Whisk well until light and stiff.
5. ...Add flavouring and colouring, if any.
6. Mix in the flour lightly with an iron spoon.
7. Bake in a slow oven.
(b) 1. Pass flour, baking-powder and salt through a sieve.
2. Beat the eggs and sugar well together.
3. Mix in the flour lightly with an iron spoon.
4. Fer Swiss Bolls. — Butter and line a baking-sheet, size 14J inches by 10 inches by f inch, and spread the mixture over; when baked turn on to sugared paper, spread with hot jam, and roll up.
(e) 1. Pass the flour and salt through a sieve.
What to read after King Edward's Cookery book?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
4. Add flavouring or colouring.
6. Add the eggs one at a time, with a little flour, beating well after each.
6. Add the rest of the flour and milk, and fruit, ii included amongst ingredients.
CAKSS 131 (d) Prepare as for (a) ; beat for twenty minutes, as no baking-powder is used ; add the brandy last.
Metluxl JVb. S.
(a) 1. Pass flour and salt through a sieve.
2. Boil sugar and water together until thick and syrupy.
3. Beat up the eggs and add the syrup.
4. Whisk well until light and stiff.
5. ...Add flavouring and colouring, if any.
6. Mix in the flour lightly with an iron spoon.
7. Bake in a slow oven.
(b) 1. Pass flour, baking-powder and salt through a sieve.
2. Beat the eggs and sugar well together.
3. Mix in the flour lightly with an iron spoon.
4. Fer Swiss Bolls. — Butter and line a baking-sheet, size 14J inches by 10 inches by f inch, and spread the mixture over; when baked turn on to sugared paper, spread with hot jam, and roll up.
(e) 1. Pass the flour and salt through a sieve.
What to read after King Edward's Cookery book?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
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