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THIS COOKING IS A COOKBOOK OF ONLY DESSERTS. THERE ARE MANY DESERTS FROM PLACES SUCH AS THE UNITED STATES, UNITED KINGDOM, RUSSIA, GERMANY, DENMARK, AMONG OTHERS.

Автор: CALEB ELI GOODSON

Жанры: Бытовые справочники, Современная зарубежная литература, Кулинария

Книга издана в 2024 году.

RESERVED

LIZZY

YOUR EMOTIONAL SUPPORT THROUGH THE ENTIRE PROCESS WILL NEVER BE FORGOTTEN

TERMS

CONVERSIONS

OVEN TEMPERATURES

SLOW OVEN: 150–160 °C (300–325 °F)

MODERATE OVEN: 180–190 °C (350–375 °F)

HOT OVEN: 200–230 °C (400–450 °F)

FAST OVEN: 230–260 °C (450-500 °F)

COOKED SUGAR STAGES

THREAD: Cooked to 110–112 °C (230–234 °F) The syrup spins a soft, loose, short thread.

SOFT BALL: Cooked to 112–116 °C (234–240 °F) The syrup forms a soft, pliable, sticky ball.

FIRM BALL: Cooked to 118–120 °C (244–248 °F) The syrup forms a firm, but still pliable, sticky ball.

HARD BALL: Cooked to 121–129 °C (250–265 °F) The syrup forms a hard, sticky ball.

SOFT CRACK: Cooked to 132–143 °C (270–290 °F) The syrup forms longer strands that are firm but yet remain pliable.

HARD CRACK: Cooked to 149–154 °C (300–310 °F) The syrup forms stiff strands that are firm and brittle.

CARAMEL: Cooked to 160–170 °C (320–338 °F) The syrup changes colour, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.

MEASUREMENTS

Pinch 1/8 teaspoon

tbsp tablespoon

tsp teaspoon

oz ounce

fl. oz fluid ounce

c cup

qt quart

pt pint

gal gallon

lb pound

mL milliliter

g grams

kg kilogram

l liter

LIQUID MEASUREMENTS CONVERSION

8 fl. oz 1 c 1/2 pt 1/4 qt 1/16 gal

16 fl. oz 2 c 1 pt 1/2 qt 1/8 gal

32 fl. oz 4 c 2 pt 1 qt 1/4 gal

64 fl. oz 8 c 4 pt 2 qt 1/2 gal

128 fl. oz 16 c 8 pt 4 qt 1 gal

LIQUID MEASUREMENTS VOLUME

Metric Imperial

1 mL 1/5 tsp

5 mL 1 tsp

15 mL 1 tbsp

240 mL 1 c (8 fl. oz)

1 liter 34 fl. Oz

DRY MEASUREMENT WEIGHT

Metric Imperial

1 g .035 oz

100 g 3.5 oz

500 g 17.7 oz (1.1 lb)

1 kg 35 oz

IMPERIAL TO METRIC

COOKING CONVERSIONS

Imperial Metric

1/5 tsp 1 ml

1 tsp 5 ml

1 tbsp 15 ml

1 fl. oz 30 ml

1 c 237 ml

1 pt 473 ml

1 qt .95 l

1 gal 3.8 l

1 oz 28 g

1 lb 454 g

CAKES

SHORT CAKE

2 cups flour

2 dessertspoonful’s lard worked in the flour

1 heaping teaspoonful baking-powder

1 teaspoonful sugar

1 small cup sweet milk

1/2 teaspoonful salt

Bake for 30 minutes at 360 degrees.

PORTLAND CAKE

1 coffee cup butter

2 coffee cups sugar

4 coffee cups flour

5 eggs

1 pound of raisins

1 nutmeg

1 teaspoonful soda

Bake an hour and three-quarters. In a slow oven. This cake is fine and will keep a long time.

EAGLE CAKE

1 cup sugar

1 1/2 cup butter

1 cup sour milk

1 nutmeg

2 cups flour

1 cup chopped raisins

1 teaspoonful soda beaten in

1 teaspoonful cinnamon

Mix all ingredients and bake 360 degrees for 30 minutes no eggs required.

PLAIN FRUIT CAKE

1/2 cup butter

2 cups flour

1 teaspoonful cloves

1 cup sugar

1 cup sour milk

1 teaspoonful soda

2 teaspoonfuls cinnamon

One cup raisins chopped and

floured, added the last thing

Bake at 360 degrees for 30 minutes

CHAROLETTE RUSSE

Dissolve one-third of a box of gelatine in a teacupful of warm milk. Beat the whites of four eggs to a stiff froth, and add three tablespoonfuls of sugar. Stir the eggs and sugar into one-half pint of thick sweet cream, which has been whipped until light. When the gelatine is dissolved, and about luke-warm, stir all together and set away to cool. Line a mould with jelly fingers, or slices of sponge cake, and pour this mixture into it, and set in a cool place. Flavour with vanilla or any flavour you choose.

DELICIOUS LEMON

JELLY CAKE

2 cups sugar

1/2 cup butter

1 cup milk

3 cups flour

3 eggs

1 teaspoonful soda

2 teaspoonfuls cream of tartar

Bake in three or four shallow pans

Jelly for Filling. Grated rind and juice of three lemons, one cup of sugar, one egg, a little more than half a cup of water, a piece of butter, one tablespoonful of flour, or more if needed to thicken. Simmer, then spread between the layers. This cake is improved by keeping a few days. Bake at 360 degrees for 30 minutes.

POUND CAKE

1 lb. fine granulated sugar

1/2 pound butter

1/2 teaspoonful cream of tartar

1 pound sifted flour

8 eggs

3 teaspoonful soda

Sift the cream of tartar and soda into the flour. Rub the butter and sugar together until very light, add the yolks of the eggs, spices and a part of the flour. Beat the whites of the eggs to a stiff froth, and add the remainder of the flour, beat thoroughly. Bake in two loaves 360 degrees 30 minutes.

TEA CAKE

1 cup sugar

1 1/2 cups milk

2 tablespoonfuls melted butter

1/2 teaspoonful soda

1 egg

1 1/2 cups (pastry) flour

1 teaspoonful cream of tartar

A little nutmeg

Bake at 360 degrees for 20 minutes.

SOFT HONEY CAKE

1 cup strained honey