Ebooks: Home  >  Cooking  >  General  >  The Creole Cookery Book
The Creole Cookery Book
Click to zoom the image The Creole Cookery Book
Publisher:Nabu Press
Author: Exchange, Christian Woman's
Publication Date:2010-03-02
Number of Pages:292 Pages
Book Type:Paperback
Weight:526 gram
Books Dimensions:189 x 246 mm
Format of ebooks: PDF(Acrobat Reader) or Word version doc Document
Brief introduction of ebooks
The Creole Cookery Book

This historic Book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original Book (without typos) from the publisher. Not indexed. Not illustrated. 1885 Excerpt: ... butter, fold it up, roll it out again, and add another part of the butter; and so on, until it is all used; in mixing it, use only a knife. To a handful of hops, take 3 pints of water, and boil strong; also 3 or 4 potatoes, put them in a crock and mash very fine; put the flour on top, then pour the hop water on boiling hot, mixing well with the potatoes and flour; let it stand until milkwarm, and add some yeast to make it rise; when it gets light, add 1 teacup of warm wator, 1 of brown sugar, 1 teaspoon of ginger, 1 tablespoon of salt; stir it down well, when you put in the ingredients; let it rise and fall severaHimes, and put away for use. To 1 pint of potatoes put pint of water, and boil it until reduced to 1 teaspoonful of water; then peel the potatoes and mash them into a light teacupful of flour with the boiling water in which they were boiled; after mixing well, add 1 pint of cold water in small quantity at a time, also pint RICE PASTE. PUFF PASTE. HOP YEAST. PATENT YEAST. hop tea, and set it to rise. POTATO YEAST. Peel and boil soft a large Irish potato; rub it through a sieve, add an equal quantity of flour; make it liquid with hop tea; when a little warmer than new milk, add a gill of good yeast; stir it well, and keep it closely covered in a small pitcher. BAKER'S YEAST. Boil 2 ounces or more of hops into a vessel with 3 pints of water; as it decreases, carefully stir all the time; strain the liquor and mix it with well with 2 lbs. of malt; cover, and let it stand for 8 hours, or until it is milkwarm; then stir in pint of good yeast; when mixed well together, let it work for 10 hours; strain it through a sieve, or it may be strained before it is set aside to ferment. COUNTRY YEAST. Put a large handful of hops into a vessel with 3 p...
This is an EXACT reproduction of a Book published before 1923. This IS NOT an OCR'd Book with strange characters, introduced typographical errors, and jumbled words. This Book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable Book.

Full Text Information
PDF Format Free The Creole Cookery Book Ebooks Download Word Format Free The Creole Cookery Book Ebooks Download
Download The Creole Cookery Book  Free ebooks PDF
The Creole Cookery Book Download Free eboks PDF
Comment Content
User Name
Post new Comment