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This book is a collection of recipes for puddings and pastries, with instructions for preparing each dish. The author emphasizes the importance of fresh ingredients and precise measurements for successful baking.
Three words concerning sweets: French, white, fireproof dishes are better for baking puddings than the ordinary English culinary utensils.
— Episode: The Pudding and Pastry Book by Elizabeth...
Episode: The Pudding and Pastry Book by Elizabeth Douglas ~...
This book is a collection of recipes for puddings and pastries, with instructions for preparing each dish. The author emphasizes the importance of fresh ingredients and precise measurements for successful baking.
Three words concerning sweets: French, white, fireproof dishes are better for baking puddings than the ordinary English culinary utensils.
The greatest care must be taken in adding liquid gelatine to a cold mixture as it so quickly solidifies.
To make a meringue to cover a pudding, beat several whites of egg until frothy, but not stiff. Then add the sugar gradually in the proportion of one tablespoon of powdered sugar to each white.
It is of the utmost importance that they should not be allowed to boil.
It's a good thing to leave the oven door a little open for a short time.