Discover millions of ebooks, audiobooks, and so much more with a free trial

Only $9.99/month after trial. Cancel anytime.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats
Seventy-Five Receipts for Pastry Cakes, and Sweetmeats
Seventy-Five Receipts for Pastry Cakes, and Sweetmeats
Ebook147 pages1 hour

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats

Rating: 0 out of 5 stars

()

Read preview

About this ebook

First published in Boston in 1828, this volume in the American Antiquarian Cookbook Collection was America's first baking cookbook and the first to organize recipes by listing ingredients at the beginning of each recipe separate from the directions, as opposed to being lumped together in a narrative paragraph.

Eliza Leslie's Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, "All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article."

Seventy-five Receipts was Leslie's first cookbook, and it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are "in every sense of the word, American," as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from Seventy-five Receipts' recipes, "will not be found inferior to any of a similar description made in the European manner."
LanguageEnglish
PublisherYoucanprint
Release dateApr 6, 2017
ISBN9788892658608
Seventy-Five Receipts for Pastry Cakes, and Sweetmeats
Author

Eliza Leslie

Eliza Leslie (1787–1858) was a prolific writer of children’s books and cookbooks, and also wrote for women’s magazines. She was best known for her books on domestic management and etiquette, and became quite a household name.

Read more from Eliza Leslie

Related to Seventy-Five Receipts for Pastry Cakes, and Sweetmeats

Related ebooks

Cooking, Food & Wine For You

View More

Related articles

Reviews for Seventy-Five Receipts for Pastry Cakes, and Sweetmeats

Rating: 0 out of 5 stars
0 ratings

0 ratings0 reviews

What did you think?

Tap to rate

Review must be at least 10 words

    Book preview

    Seventy-Five Receipts for Pastry Cakes, and Sweetmeats - Eliza Leslie

    CONTENTS

    PREFACE

    WEIGHT AND MEASURE

    PART THE FIRST: PASTRY

    PASTRY

    PUFF PASTE

    COMMON PASTE FOR PIES

    MINCE PIES

    PLUM PUDDING

    LEMON PUDDING

    ORANGE PUDDING

    COCOA-NUT PUDDING

    ALMOND PUDDING

    A CHEESECAKE

    SWEET POTATO PUDDING

    PUMPKIN PUDDING

    GOOSEBERRY PUDDING

    BAKED APPLE PUDDING

    FRUIT PIES

    OYSTER PIE

    BEEF-STEAK PIE

    INDIAN

    BATTER

    BREAD

    RICE PUDDING

    BOSTON PUDDING

    FRITTERS

    FINE CUSTARDS

    PLAIN CUSTARDS

    RICE CUSTARDS

    COLD CUSTARDS

    CURDS AND WHEY

    A TRIFLE

    WHIPT CREAM

    FLOATING ISLAND

    ICE CREAM

    ANOTHER KIND OF ICE-CREAM

    CALF'S-FEET JELLY

    BLANCMANGE

    PART THE SECOND: CAKES

    GENERAL DIRECTIONS

    QUEEN CAKE

    POUND CAKE

    BLACK CAKE, OR PLUM CAKE

    SPONGE CAKE

    ALMOND CAKE

    FRENCH ALMOND CAKE

    MACCAROONS

    APEES

    JUMBLES

    KISSES

    SPANISH BUNS

    RUSK

    INDIAN POUND CAKE

    CUP CAKE

    LOAF CAKE

    SUGAR BISCUITS

    MILK BISCUITS

    BUTTER BISCUITS

    GINGERBREAD NUTS

    COMMON GINGERBREAD

    LAFAYETTE GINGERBREAD

    A DOVER CAKE

    CRULLERS

    DOUGH-NUTS

    WAFFLES

    SOFT MUFFINS

    INDIAN BATTER CAKES

    FLANNEL CAKES OR CRUMPETS

    ROLLS

    PART THE THIRD: SWEETMEATS

    GENERAL DIRECTIONS

    APPLE JELLY

    RED CURRANT JELLY

    BLACK CURRANT JELLY

    GOOSEBERRY JELLY

    GRAPE JELLY

    QUINCES

    PIPPINS

    PEACHES

    PLUMS

    STRAWBERRIES

    CRANBERRIES

    PUMPKIN

    PINE-APPLE

    RASPBERRY JAM

    APPENDIX: MISCELLANEOUS RECEIPTS

    A-LA-MODE BEEF

    CHICKEN PUDDING

    A BONED TURKEY

    COLLARED PORK

    SPICED OYSTERS

    STEWED OYSTERS

    OYSTER SOUP

    FRIED OYSTERS

    BAKED OR SCOLLOPED OYSTERS

    OYSTER PATTIES

    OYSTER-SAUCE

    PICKLED OYSTERS

    CHICKEN SALAD

    LOBSTER SALAD

    STEWED MUSHROOMS

    PEACH CORDIAL

    CHERRY BOUNCE

    RASPBERRY CORDIAL

    BLACKBERRY CORDIAL

    GINGER BEER

    JELLY CAKE

    COLOURING FOR ICING, ETC

    RICE CAKES FOR BREAKFAST

    GROUND RICE PUDDING

    TOMATA KETCHUP

    YEAST

    Seventy-Five Receipts for Pastry,

    Cakes, and Sweetmeats

    By

    Eliza LESLIE

    1832

    Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats by Eliza Leslie

    © David De Angelis 2017 [all rights reserved]

    PREFACE

    The following Receipts for Pastry, Cakes, and Sweetmeats, are original, and have been used by the author and many of her friends with uniform success. They are drawn up in a style so plain and minute, as to be perfectly intelligible to servants, and persons of the most moderate capacity. All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite articles.

    There is frequently much difficulty in following directions in English and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire-places, and cooking utensils, generally used in Europe and America; and many of the European receipts are, so complicated and laborious, that our female cooks are afraid to undertake the arduous task of making any thing from them.

    The receipts in this little book are, in every sense of the word, American; but the writer flatters herself that (if exactly followed) the articles produced from them will not be found inferior to any of a similar description made in the European manner. Experience has proved, that pastry, cakes, &c. prepared precisely according to these directions will not fail to be excellent: but where economy is expedient, a portion of the seasoning, that is, the spice, wine, brandy, rosewater, essence of lemon, &c. may be omitted without any essential deviation of flavour, or difference of appearance; retaining, however, the given proportions of eggs, butter, sugar, and flour.

    But if done at home, and by a person that can be trusted, it will be proved, on trial, that any of these articles may be made in the best and most liberal manner at one half of the cost of the same articles supplied by a confectioner. And they will be found particularly useful to families that live in the country or in small towns, where nothing of the kind is to be purchased.

    WEIGHT AND MEASURE

    As all families are not provided with scales and weights, referring to the ingredients generally used in cakes and pastry, we subjoin a list of weights and measures.

    Wheat flour one pound is one quart.

    Indian meal one pound, two ounces, is one quart.

    Butter—when soft one pound is one quart.

    Loaf-sugar, broken one pound is one quart.

    White sugar, powdered one pound, one ounce, is one quart. Eggs ten eggs are one pound.

    LIQUID MEASURE

    Sixteen large table-spoonfuls are half a pint.

    Eight large table-spoonfuls are one gill.

    Four large table-spoonfuls are half a gill.

    A common-sized tumbler holds half a pint. A common-sized wine-glass half a gill.

    Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure, to be nearly correct as possible.

    PART THE FIRST: PASTRY

    PASTRY

    The eggs should not be beaten till after all the other ingredients are ready, as they will fail very soon. If the whites and yolks are to be beaten separately, do the whites first, as they will stand longer.

    Eggs should be beaten in a broad shallow pan, spreading wide at the top. Butter and sugar should be stirred in a deep pan with straight sides.

    Break every egg by itself, in a saucer, before you put it into the pan, that in case there should be any bad ones, they may not spoil the others.

    Eggs are beaten most expeditiously with rods. A small quantity of white of egg may be beaten with a knife, or a three-pronged fork.

    There can be no positive rules as to the exact time of baking each article. Skill in baking is the result of practice, attention, and experience. Much, of course, depends on the state of the fire, and on the size of the things to be baked, and something on the thickness of the pans or dishes.

    If you bake in a stove, put some bricks in the oven part to set the pans or plates on, and to temper the heat at the bottom. Large sheets of iron, without sides, will be found very useful for small cakes, and to put under the pans or plates.

    PUFF PASTE

    Half a pound and two ounces of sifted flour.

    Half a pound of the best fresh butter—washed.

    A little cold water.

    This will make puff-paste for two Puddings, or for one soup-plate Pie, or for four small Shells.

    Weigh half a pound and two ounces of flour, and sift it through a hair-sieve into a large deep dish. Take out about one fourth of the flour, and lay it aside on one corner of your pasteboard, to roll and sprinkle with.

    Wash, in cold water, half a pound of the best fresh butter.

    Squeeze it hard with your hands and make it up into a round lump. Divide it in four equal parts; lay them on one side of your paste-board, and have ready a glass of cold water.

    Cut one of the four pieces of butter into the pan of flour. Cut it as small as possible. Wet it gradually with a very little water (too much water will make it tough) and mix it well with the point of a large case-knife. Do not touch it with your hands. When the dough gets into a lump, sprinkle on the middle of the board some of the flour that you laid aside, and lay the dough upon it, turning it out of the pan with the knife.

    Rub the rolling-pin with flour, and sprinkle a little on the lump of paste. Roll it out thin, quickly, and evenly, pressing on the rolling-pin very lightly. Then take the second of the four

    Enjoying the preview?
    Page 1 of 1