Abernethy Biscuits,— Rub one ounce
of butter into one pound of the best flour,
adding a dessert-spoonful of sugar and half an
ounce of carawaj- seeds. Mix all together
■«dth two eggs, and, if necessary, a little milk✪ Abernethy Biscuits.
Poll the batter out, knead it into small round
cakes, making holes with a fork to allow the
steam to escape, and bake in a m.oderate oven.
Time to bake, fifteen minutes. Probable cost,
6d. Sufficient for eight biscuits.
Acha. — Take four capsicums and half a
large Spanish onion, -^vith as much salt and
lemon- juice as may be required to suit the
palate, and pound all together thoroughly in a
mortar.
Acha for Fish. — Thoroughly boil a small
piece of salt fish, cut an onion and a few cap-
sicums into very small pieces, and add a little
vinegar : pound all well togetiber, and make into
a puree.
Acid Ice for Puddings and Cakes.
— Strain the juice of a large lemon, add to it
three ounces of sifted sugar✪ Acid Ice for Puddings and Cakes, and the whites of
1
j four eggs beaten to a firm froth. Pile this
over the pudding after it is cooked, and retuiai
it to the oven for a few minutes to stiffen.
Time to bake, ten minutes. Probable cost, 6d.
Sufficient for a pudding for four or five
jjersons.
Acidulated Alkali.— Blend thoroughly
two ounces of carbonate of soda, two ounces of
j tartaric acid, and a quarter of a pound of pow-
dered loaf sugar. Flavour with essence of
• lemon. Keep the mixture in a bottle, well
; corked, and, when required, stir ft tea-spoonful
I briskly into a tumbler three parts full of water,
i and drink during effervescence. Probable cost,
I a halfpenny per glass.
Acidulated Alkali (another way). —
Grate the rind of two lemons upon four
ounces of loaf sugar, pound it, and mix it
thoroughly with two ounces of bicarbonate of
soda and two ounces of tartaric acid. Bottle
it, cork it closely, and heap in a dry place. A
small tea-spoonful stirred briskly into half a
tumblerful of water will make a pleasant
draught, and it should be diunk during effer-
vescence. Time to preimre, half an hoiir.
Probable cost for this quantity, 6d.
Acidulated Drops.— Clarify some sugar
as follows : to every two pounds of sugar allow
one pint of water and the white of one egg ; put
the sugar and water into a saucepan, and stir
them over the fire until the former is thoroughly
dissolved ; add the white of the egg, and boil,
skimming constantly until the syrup looks
quite clear. Remove it from the fire, strain it,
and retm-n it to the saucepan. Mix with it
tartaric acid or lemon-juice, according to taste✪ Acidulated Drops,
and let all boil together until the syrup crackles
when put into cold water. Have ready a well-
oiled dish, and drop the sugar as regiilarly and
quickly as possible into it. If there is any
appearance of the syrup boiling over, two or
three drops of oil, or a little cold water, may be
put in. Time to prepare, about half an hour.
Probable cost, Is.
Aeidxilated Drops (another way). — Boil
a pound and a haK of sugar with a pint of
water and three tea-spoonfuls of tartaric acid
until it is brittle ; then drop it from the point of
a knife upon an oiled slab or dish. In order to
ascertain when the sugar is sufficiently boQed,
dip a stirring stick into the syrup, and drop some
of it into cold water ; when it stiffens and snaps
ACI
(2)
ALB
Page 118 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Abernethy Biscuits.— Rub one ounce of butter into one pound of the best flour, adding a dessert-spoonful of sugar and half an ounce of caraway seeds. Mix all together with two eggs, and, if necessary, a little milk. Poll the batter out, knead it into small round cakes, making holes with a fork to allow the steam to escape, and bake in a moderate oven. Time to bake, fifteen minutes. Probable cost, 6d. Sufficient for eight biscuits.
Acha. — Take four capsicums and half a large Spanish onion, with as much salt and lemon- juice as may be required to suit the palate, and pound all together thoroughly in a mortar.
Acha for Fish. — Thoroughly boil a small piece of salt fish, cut an onion and a few capsicums into very small pieces, and add a little vinegar : pound all well togetiber, and make into a puree.
Acid Ice for Puddings and Cakes.
— Strain the juice of a large lemon, add to it three ounces of sifted sugar, and the whites of
j four eggs beaten to a firm froth. Pile this over the pudding after it is cooked, and retuiai it to the oven for a few minutes to stiffen. Time to bake, ten minutes. Probable cost, 6d. Sufficient for a pudding for four or five persons.
Acidulated Alkali.— Blend thoroughly two ounces of carbonate of soda, two ounces of j tartaric acid, and a quarter of a pound of powdered loaf sugar. Flavour with essence of • lemon. Keep the mixture in a bottle, well ; corked, and, when required, stir ft tea-spoonful I briskly into a tumbler three parts full of water, i and drink during effervescence. Probable cost, I a halfpenny per glass.
Acidulated Alkali (another way). — Grate the rind of two lemons upon four ounces of loaf sugar, pound it, and mix it thoroughly with two ounces of bicarbonate of soda and two ounces of tartaric acid. Bottle it, cork it closely, and heap in a dry place. A small tea-spoonful stirred briskly into half a tumblerful of water will make a pleasant draught, and it should be diunk during effervescence. Time to preimre, half an hoiir. Probable cost for this quantity, 6d.
Acidulated Drops.— Clarify some sugar as follows : to every two pounds of sugar allow one pint of water and the white of one egg ; put the sugar and water into a saucepan, and stir them over the fire until the former is thoroughly dissolved ; add the white of the egg, and boil, skimming constantly until the syrup looks quite clear. Remove it from the fire, strain it, and retm-n it to the saucepan. Mix with it tartaric acid or lemon-juice, according to taste, and let all boil together until the syrup crackles when put into cold water. Have ready a welloiled dish, and drop the sugar as regiilarly and quickly as possible into it. If there is any appearance of the syrup boiling over, two or three drops of oil, or a little cold water, may be put in. Time to prepare, about half an hour. Probable cost, Is.
Aeidxilated Drops (another way). — Boil a pound and a haK of sugar with a pint of water and three tea-spoonfuls of tartaric acid until it is brittle ; then drop it from the point of a knife upon an oiled slab or dish. In order to ascertain when the sugar is sufficiently boQed, dip a stirring stick into the syrup, and drop some of it into cold water ; when it stiffens and snaps
ACI
(2)
ALB
Records on this page
Abernethy BiscuitsAcid Ice for Puddings and CakesAcidulated Drops