Manual of the Principles of Practical Cookery - Bookswagon
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Manual of the Principles of Practical Cookery

Manual of the Principles of Practical Cookery


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About the 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.1899 Excerpt: ... Op the three kinds of eggs used in cookery, hens', ducks', and plovers', hen eggs are the most useful, most plentiful, and the cheapest. Most of those used in England are imported from Ireland and France, and they are now received so frequently and the methods of preserving are so well understood, that one does not often have to guard against staleness. Where, however, there is any doubt of them, they may be tested in various ways. Quite fresh eggs will sink in a strong brine, and as they become stale they remain suspended at different depths in the brine, until an absolutely stale egg will float. Successful preservation depends in a great measure upon the condition of the eggs at the time of preserving--when they should be quite fresh. Different methods of preserving all aim at the same thing, namely, at coating the porous shell with some substance which will prevent the air entering and setting up decomposition. Ducks' eggs are larger and richer than hens' eggs, and in using them in place of the latter fewer will be required. The whites of duck eggs will not froth well. Plovers' eggs are generally used directly for the table, and not for ordinary cooking purposes. Although smaller than either of the others they require much longer cooking, generally not less than 7 minutes. When used as food, eggs should be cooked at a low temperature--about 160 Fah., or if in the shell at about 180 Fah. The time varies with the size of the egg, from 2 minutes for poaching a medium-sized egg to minutes for boiling a large one. If too much cooked, or at too high a temperature, the white becomes tough, hard, and to many people indigestible. When required for salads, garnishing, etc., the eggs must be boiled from 10 to 20 minutes, and if the yolk is to be powdered for sprink...


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Product Details
  • ISBN-13: 9781153897266
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 28
  • Spine Width: 2 mm
  • Width: 189 mm
  • ISBN-10: 1153897261
  • Publisher Date: 01 Feb 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 122 gr


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