E-Book, Englisch, 243 Seiten
ISBN: 978-1-4831-6061-0
Verlag: Elsevier Reference Monographs
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Autoren/Hrsg.
Weitere Infos & Material
1;Front Cover;1
2;Talking about Puddings;6
3;Copyright Page;7
4;Table of Contents;10
5;LIST OF ILLUSTRATIONS;12
6;THE HOME-MADE FLAVOUR;14
7;CHAPTER 1. IN THE CHRISTMAS TRADITION;16
7.1;THE CHRISTMAS PLUM PUDDING;16
7.2;COOKING THE PLUM PUDDING;17
7.3;OLD-FASHIONED WAYS RECALLED;17
7.4;STORING THE PLUM PUDDING;19
7.5;THE CEREMONY OF FLAMING THE PLUM PUDDING;19
7.6;BRANDY SAUCE;19
7.7;SENIOR WRANGLER SAUCE OR BRANDY BUTTER No. 1;19
7.8;BRANDY BUTTER No. 2;20
7.9;CUMBERLAND RUM BUTTER;20
7.10;CHOOSING THE PASTRY;21
7.11;THE MINCEMEAT;21
7.12;MAKING THE TRADITIONAL MINCE PIE;22
7.13;SERVE WITH THE LUXURY TOUCH;22
7.14;VARIATIONS;22
7.15;CRUNCHY TOP MINCE PIE;23
7.16;APPLE FLORENTINE;23
7.17;ORANGE JELLIES;24
7.18;EGG-NOG;24
8;CHAPTER 2. THE INNER LINING;26
8.1;SUSSEX POND PUDDING;26
8.2;GALLEY DUMPLINGS;26
8.3;JAM ROLY-POLY;27
8.4;A FRUIT ROLY-POLY;27
8.5;JAM LAYER PUDDING;27
8.6;DELAWARE PUDDING;28
8.7;GINGER LAYER PUDDING;28
8.8;APPLE DUMPLING;29
8.9;GOLDEN PUDDING;29
8.10;RASPBERRY SPONGE OR GUARD'S PUDDING;29
8.11;STEAMED DATE PUDDING;30
8.12;FIG PUDDING;30
8.13;GINGER PUDDING;31
8.14;GINGER SPONGE PUDDING;31
8.15;TREACLE SPONGE;31
8.16;MARMALADE PUDDING;31
8.17;STEAMED CHOCOLATE PUDDING;32
8.18;STEAMED ORANGE PUDDING;32
8.19;STEAMED COFFEE AND WALNUT PUDDING;32
8.20;PRESERVED GINGER PUDDING;33
8.21;CABINET PUDDING;33
9;CHAPTER 3. MADE IN A FRYING-PAN OR ALL ABOUT FRITTERS, PANCAKES AND SWEET OMELETS;34
9.1;THE FRITTER BATTER;34
9.2;FRITTER BATTER No. 1;34
9.3;FRITTER BATTER No. 2;35
9.4;FRITTER BATTER No. 3;35
9.5;FRITTER BATTER NO. 4;35
9.6;BENGAL BANANA FRITTERS;36
9.7;BREAD AND JAM FRITTERS;36
9.8;BREAD AND MINCEMEAT FRITTERS;37
9.9;FRUIT FRITTERS;37
9.10;MACAROON FRITTERS;37
9.11;PAIN PERDU OR FRENCH TOAST;38
9.12;TORRIJAS;38
9.13;FUDGE PUDDING;38
9.14;PANCAKE BATTER No. 1;39
9.15;PANCAKE BATTER No. 2;40
9.16;TOSSING THE PANCAKES;40
9.17;VARIETY WITH PANCAKES;40
9.18;JAM OMELET;41
9.19;RUM OMELET;41
10;CHAPTER 4. CREAMY MILK PUDDINGS, JUNKETS AND CUSTARDS;42
10.1;MAKING A GOOD RICE PUDDING;42
10.2;BAKED RICE PUDDING WITH EGGS;43
10.3;CARAMEL RICE;43
10.4;PEAR OR PEACH CONDE;43
10.5;BAKED GROUND RICE PUDDING;44
10.6;GROUND RICE CREAM;44
10.7;CORNFLOUR MOULD;44
10.8;CARRAGEEN MOSS JELLY;45
10.9;BANANA AND SAGO CREAM;45
10.10;SAGO CREAM;45
10.11;A MATTER OF TEMPERATURE;46
10.12;FLAVOURS IN VARIETY;46
10.13;CHOCOLATE SAUCE;47
10.14;BAKED CUSTARD;48
10.15;BAKED ORANGE CUSTARD;48
10.16;BREAD AND BUTTER PUDDING;48
10.17;BREAD AND BUTTER PUDDING WITH APPLES;49
10.18;BANANA AND RUM CUSTARD;49
10.19;CUSTARD TART;49
10.20;ALMOND CUSTARD TART;50
10.21;CARAMEL CUSTARD;50
10.22;CREME BRULEE;54
11;CHAPTER 5. IN PRAISE OF FRUIT AND FRUIT SALADS;55
11.1;DESSERT PINEAPPLE;55
11.2;WHILE STRAWBERRIES ARE IN SEASON;56
11.3;DRESSING UP THE FRUIT SALAD;58
11.4;STEWED APPLES;61
11.5;APPLE AND GINGER CREAMS;64
11.6;RUBY APPLES;64
11.7;STEWED APRICOTS;64
11.8;STEWED DAMSONS AND PINEAPPLE;64
11.9;STEWED GOOSEBERRIES WITH ELDER FLOWER;64
11.10;PEACHES WITH MELBA SAUCE OR PÊCHES CARDINAL;65
11.11;STEWED PEARS AND A STRANGE COMBINATION;65
11.12;STEWED PEARS WITH GINGER;66
11.13;BAKED PEARS IN THE FRENCH WAY;66
11.14;PEAR AND ORANGE COMPÔTE;66
11.15;PEARS BAKED WITH RED WINE;67
11.16;STEWED RHUBARB;67
11.17;A COMPÔTE OF WHOLE TANGERINES;68
11.18;RØDGRØD OR KISSEL;68
11.19;DECORATIVE SUGARED FRUIT;69
12;CHAPTER 6. THE HUMBLE COOKING APPLE;70
12.1;APPLE PIE;70
12.2;AN IRISH APPLE CAKE;71
12.3;POTATO APPLE CAKE;72
12.4;APPLE BURGHERS;73
12.5;APPLE AND CREAM PIE;73
12.6;APPLE CAKE WITH CHOPPED CRUST;73
12.7;APPLE CHARLOTTE;75
12.8;APPLE AND LEMON FLAN;76
12.9;APPLE MACAROON;76
12.10;APPLE PINWHEELS;77
12.11;APPLE SNOW;77
12.12;APPLE STRÜDEL;77
12.13;BAKED APPLE AND LEMON PUDDING;78
12.14;BAKED APPLES;78
12.15;BAKED APPLES WITH RUM AND CREAM;79
12.16;BAKED APPLE AND WALNUT PUDDING;79
12.17;BOOMERANG APPLE PUDDING;80
12.18;DANISH APPLE CAKE OR AEBLEKAGE;81
12.19;DUTCH APPLE CAKE;81
12.20;FRENCH APPLE FLAN;82
12.21;GÂTEAU JALOUSIE;83
12.22;GINGERBREAD WITH APPLE SAUCE;83
12.23;MANOR HOUSE APPLE CAKE;84
12.24;SPICED APPLE CAKE;84
12.25;SWISS PUDDING;85
13;CHAPTER 7. A MISCELLANY OF BAKED PUDDINGS;86
13.1;BAKED COFFEE AND FUDGE PUDDING;86
13.2;GINGERBREAD AND LEMON PUDDING;87
13.3;BAKED LEMON SPONGE;87
13.4;BAKED ORANGE AND MARMALADE PUDDING;88
13.5;BAKED PINEAPPLE SPONGE;88
13.6;APPLE CRUMBLE No. 1;89
13.7;APPLE CRUMBLE No. 2;89
13.8;CURRANT AND APPLE CRUMBLE;89
13.9;MINCEMEAT AND APPLE CRUMBLE;90
13.10;SPICED APPLE CRUMBLE;90
13.11;RHUBARB CRUMBLE;90
13.12;BAKED APPLE AND SAGO PUDDING;91
13.13;APRICOT AND SAGO PUDDING;92
13.14;LEMON AND SAGO PUDDING;92
13.15;MIXED FRUIT AND SAGO PUDDING;92
13.16;SPICED DATE AND APPLE SAGO;93
13.17;BAKED PINEAPPLE AND SAGO PUDDING;93
13.18;BAKED RHUBARB AND SAGO PUDDING;93
13.19;BAKED RHUBARB AND PINEAPPLE PUDDING;94
13.20;RASPBERRY AND SAGO PUDDING;94
13.21;APRICOT SOUFFLÈ-BAKED;95
13.22;APRICOT SOUFFLÈ-BAKED;95
13.23;CHOCOLATE SOUFFLÈ–BAKED;95
13.24;LEMON SOUFFLÈ-BAKED
;96
13.25;SOUFFLÈ AU GRAND MARNIER No. 1
;96
13.26;SOUFFLÈ AU GRAND MARNIER No. 2
;96
13.27;BLACKCURRANT CHIFFON SPONGE FLAN;97
13.28;LEMON SPONGE FLAN;97
13.29;SPONGE FLAN WITH PEARS;98
13.30;APPLE AND GINGER UPSIDE-DOWN CAKE;99
13.31;COCONUT UPSIDE-DOWN CAKE;99
13.32;COCONUT AND APRICOT UPSIDE-DOWN CAKE;100
13.33;PEAR UPSIDE-DOWN CAKE;100
13.34;WALNUT AND COFFEE UPSIDE-DOWN CAKE;101
13.35;BABA AU RHUM;101
13.36;BACLAVA OR BAKLAVA;102
13.37;BAKED BANANAS;103
13.38;BANANAS BAKED IN RUM;103
13.39;CARAMEL RHUBARB PUDDING;104
13.40;CHOCOLATE PROFITEROLES;104
13.41;EVE'S PUDDING;104
13.42;MADELEINES;105
13.43;SPICED BREAD PUDDING;105
14;CHAPTER 8. PIES, TARTS AND FLANS;106
14.1;AN ANNOYING PROBLEM;106
14.2;APRICOT AND ORANGE FLAN;106
14.3;BAKEWELL TART;107
14.4;BANANA TART;108
14.5;BLACKBERRY OR BLACKBERRY AND APPLE PIE;108
14.6;BUTTER TART;108
14.7;COCONUT AND WALNUT TART;109
14.8;CUSTARD TART;109
14.9;FRENCH RHUBARB FLAN;110
14.10;GATEAU ALCAZAR;110
14.11;GATEAU PITHIVIERS;111
14.12;GOOSEBERRY AND ELDERFLOWER PIE;111
14.13;OPEN JAM TART;111
14.14;LINZER TART;112
14.15;FRENCH LEMON TART;113
14.16;LEMON TART No. 1;114
14.17;LEMON TART No. 2;115
14.18;LEMON TART No. 3;115
14.19;LEMON SPONGE TART;116
14.20;MARMALADE TART No. 1;116
14.21;MARMALADE TART No. 2;117
14.22;NORMANDY PEAR TART;117
14.23;ORANGE FLAN;117
14.24;SEVILLE ORANGE TART;118
14.25;NORFOLK SYRUP OR TREACLE TART;118
14.26;SYRUP TART;120
14.27;TREACLE TART;120
14.28;BROWN SUGAR PIE;120
14.29;GOOSEBERRY CUSTARD PIE;121
14.30;RAISIN PIE;121
14.31;RASPBERRIES AND CREAM PIE;121
14.32;RHUBARB CUSTARD PIE;122
14.33;RHUBARB PIE-TWO-CRUST STYLE;122
14.34;RHUBARB AND PINEAPPLE PIE;122
14.35;RHUBARB AND STRAWBERRY PIE;123
14.36;SHOOFLY PIE;123
14.37;SPICED PEAR TART;124
14.38;CHIFFON PIES;124
14.39;CHOCOLATE CHIFFON PIE;124
14.40;LEMON CHIFFON PIE;125
14.41;RUM CHIFFON CAKE;125
14.42;STRAWBERRY CHIFFON PIE;126
14.43;TANGERINE CHIFFON PIE;126
15;CHAPTER 9. CROWNED WITH MERINGUE AND OTHER MERINGUE DELICACIES;128
15.1;THE WEEPING MERINGUE AND OTHER PROBLEMS CLEARED UP;128
15.2;COOKED MERINGUE;129
15.3;QUEEN OF PUDDINGS;129
15.4;BAKED CHOCOLATE MERINGUE;130
15.5;COCONUT MERINGUE PUDDING;130
15.6;PINEAPPLE MERINGUE PUDDING;131
15.7;RHUBARB MERINGUE;131
15.8;BAKED RICE WITH MERINGUE;131
15.9;RICE AND APRICOT PUDDING;132
15.10;AMERICAN FRUIT PIE;132
15.11;APPLE AMBER;133
15.12;APRICOT MERINGUE TART;133
15.13;BLACKCURRANT MERINGUE PIE;134
15.14;BUTTERSCOTCH TART;134
15.15;GOOSEBERRY MERINGUE PIE;135
15.16;LEMON MERINGUE PIE;135
15.17;RHUBARB MERINGUE PIE;135
15.18;SWISS APPLE MERINGUE;136
15.19;SWISS TART;136
15.20;VANILLA MERINGUE TART;137
15.21;BANANAS WITH RUM AND MERINGUE;138
15.22;CHESTNUT MERINGUE CAKE;138
15.23;CREME FAVORITE;139
15.24;FRUIT VACHERIN;139
15.25;LEMON MERINGUE CAKE;140
15.26;MERINGUE BASKETS;141
15.27;PAVLOVA;141
16;CHAPTER 10. LUSH CAKES FOR THE DINNER TABLE;144
16.1;CHOCOLATE RUM CAKE;144
16.2;A FRENCH RUM CAKE;145
16.3;GINGER SPONGE GATEAU;145
16.4;GRIESTORTE WITH FRUIT AND CREAM;146
16.5;GÂTEAU ST. HONORÈ ;146
16.6;HALVA CAKE;147
16.7;HAZELNUT AND COFFEE GÂTEAU ;148
16.8;LEMON SPONGE GÂTEAU ;149
16.9;ORANGE AND ALMOND CAKE;150
16.10;SHERRY CAKE;150
16.11;BRANDY AND ALMOND CAKE;151
16.12;BRANDY AND HAZELNUT GÂTEAU ;152
16.13;CHOCOLATE AND RUM GÂTEAU;152
16.14;KIRSCH AND ALMOND GÂTEAU;155
16.15;SHERRY GÂTEAU;155
17;CHAPTER 11. CHEESE OR CURD CAKES AND OTHER DELICACIES MADE WITH COTTAGE CHEESE AND SOUR CREAM;158
17.1;BAKED RASPBERRY PUDDING;158
17.2;CCEUR À LA CREMÈ;159
17.3;CREAM CHEESE STRÜDEL;159
17.4;CURD CAKE;160
17.5;FRUIT WITH SOUR CREAM AND MACAROONS;160
17.6;LEMON CHEESECAKE;160
17.7;PASKHA;161
17.8;PINEAPPLE CHEESECAKE;162
17.9;SOUR CREAM PEACH PIE;162
17.10;BANANAS IN SOUR CREAM;163
18;CHAPTER 12. A GALAXY OF COLD SWEETS;164
18.1;CHOCOLATE AND RUM SOUFFLÈ;166
18.2;COFFEE SOUFFLÈ;167
18.3;GOOSEBERRY SOUFFLÈ;168
18.4;LEMON SOUFFLÈ;168
18.5;MILANAISE SOUFFLÈ;169
18.6;SHERRY SOUFFLÈ;169
18.7;STRAWBERRY SOUFFLÈ;170
18.8;EVERLASTING SYLLABUB;171
18.9;LES CRÈMETS;179
18.10;CLEAR LEMON JELLY;179
18.11;COFFEE CREAM;180
18.12;FLAMRI DE SEMOULE;181
18.13;FRUIT WHIP;181
18.14;GOOSEBERRY FOOL;181
18.15;ÎL FLOTTANTE;182
18.16;JELLY WHIP;182
18.17;LEMON CREAM;183
18.18;LEMON EGG JELLIES;183
18.19;LEMON SOLID;183
18.20;LEMON SPONGE;184
18.21;MARQUISE ALICE;184
18.22;NORFOLK JELLY;185
18.23;NORWEGIAN CREAM;189
18.24;ORANGE JELLY;190
18.25;PEARS WITH ORANGE CREAM;190
18.26;PETITS POTS DE CHOCOLAT;191
18.27;PINEAPPLE AND BANANA CREAM;191
18.28;PINEAPPLE CHARLOTTE;194
18.29;PINEAPPLE SPONGE No. 1;194
18.30;PINEAPPLE SPONGE No. 2;194
18.31;PRUNE AND BANANA MOULD;195
18.32;RASPBERRY MOUSSE;195
18.33;RASPBERRY SPONGE;195
18.34;RHUBARB JELLIES;196
18.35;RHUBARB SPONGE;196
18.36;SAGO ORANGE SPONGE;196
18.37;SUMMER PUDDING;197
18.38;TRIFLE;197
18.39;TIPSY CAKE;199
18.40;ZABAIONE;199
19;CHAPTER 13. ICE-CREAM ON THE MENU;201
19.1;MAKING YOUR OWN ICE-CREAM;201
19.2;A SIMPLE VANILLA ICE-CREAM;202
19.3;PÊCHE MELBA;203
19.4;POIRES BELLE HÈLÈNE;203
19.5;VANILLA ICE-CREAM WITH MARRONS;204
19.6;BAKED ALASKA;204
19.7;MELON WITH ICE-CREAM AND MERINGUE;204
19.8;ALMOND CREAM ICE;205
19.9;APRICOT CREAM ICE;205
19.10;BANANA CREAM ICE;206
19.11;BROWN BREAD ICE-CREAM;206
19.12;CHOCOLATE ICE-CREAM;206
19.13;CHOCOLATE RIPPLE ICE-CREAM;207
19.14;COCONUT ICE-CREAM;207
19.15;COFFEE ICE-CREAM No. 1;207
19.16;COFFEE ICE-CREAM No. 2;208
19.17;GINGER CREAM ICE;208
19.18;HAZELNUT CREAM ICE;208
19.19;LEMON CREAM ICE;209
19.20;ORANGE CREAM ICE;209
19.21;PEPPERMINT CREAM ICE;209
19.22;PINEAPPLE CREAM ICE;210
19.23;RASPBERRY CREAM ICE;210
19.24;TANGERINE CREAM ICE;210
19.25;APPLE WATER ICE;211
19.26;APRICOT WATER ICE;212
19.27;BLACKBERRY WATER ICE;212
19.28;BLACKCURRANT WATER ICE No. 1;213
19.29;BLACKCURRANT WATER ICE No. 2;213
19.30;COFFEE GRANITE;213
19.31;CRÈME DE MENTHE WATER ICE;214
19.32;GRAPEFRUIT WATER ICE;214
19.33;LEMON WATER ICE;214
19.34;ORANGE AND LEMON WATER ICE;215
19.35;PASSION FRUIT WATER ICE;215
19.36;PINEAPPLE WATER ICE;215
19.37;RASPBERRY WATER ICE;216
19.38;SEVILLE ORANGE WATER ICE;216
19.39;STRAWBERRY WATER ICE WITH CREAM;216
19.40;TANGERINE WATER ICE;217
20;CHAPTER 14. PETITS FOURS, FRIANDISES AND DESSERT BISCUITS;218
20.1;ALMOND PETITS FOURS;218
20.2;BOULES DE NEIGE;218
20.3;CARAMEL DATES;219
20.4;CARAMEL CHERRIES OR GRAPES;219
20.5;CARAMEL WALNUTS;219
20.6;CHERRY AND ALMOND BALLS;220
20.7;CHERRY HORNS;220
20.8;COCONUT KISSES;221
20.9;COLETTES;221
20.10;GINGER AND ALMOND PETITS FOURS;221
20.11;GINGER TRUFFLES;222
20.12;RUM TRUFFLES;222
20.13;ALMOND MACAROONS;222
20.14;ALMOND TUILES;222
20.15;DUTCH FANS;223
20.16;FLORENTINES;223
20.17;LANGUES DE CHAT;223
20.18;VIENNESE BISCUITS;225
21;CHAPTER 15. USEFUL FUNDAMENTALS PASTRY-MAKING, SWEET SAUCES, FLAVOURINGS AND SIMPLE GARNISHES, HANDY MEASURES, BRITISH AND AMERICAN MEASURES;226
21.1;SHORT-CRUST PASTRY;226
21.2;PÂTE SUCRÈE;228
21.3;SWEET PASTE;228
21.4;PUFF PASTRY;228
21.5;CHOUX PASTRY;230
21.6;STRÜDEL PASTE;230
21.7;CHOCOLATE SAUCE;231
21.8;CUSTARD SAUCE–
PLAIN;231
21.9;CUSTARD SAUCE-RICHER;231
21.10;CRÈME À l'ANGLAISE;232
21.11;FUDGE SAUCE;232
21.12;GINGER SAUCE;232
21.13;HARD SAUCES;232
21.14;LEMON AND SYRUP SAUCE;233
21.15;JAM OR MARMALADE SAUCE;233
21.16;SABAYON SAUCE;233
21.17;SWEET WHITE SAUCE;233
22;INDEX;238
