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Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, Modern Cookery for Private Families. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe.
LARKS, roast them, and for Sauce have Crumbs of Bread; done thus: Take a Sauce-pan or Stew-pan and some Butter; when melted, have a good Piece of Crumb of Bread, and rub it in a clean Cloth to Crumbs, then throw it into your Pan; keep stirring them about till they are Brown, then throw them into a Sieve to drain, and lay them round your Larks. [8]
The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. One of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smith's The Compleat Housewife of 1728 ...
When the butter has been churned to satisfaction, place a bowl in the middle of the table with a strainer sitting in it, lined with a clean dish towel or piece of muslin.
In German cuisine, Butterbrot (literally: butter bread = bread with butter) is a slice of bread topped with butter.Also known as boterham in Dutch speaking countries, it is still considered Butterbrot or boterham even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter.
Mum's Traditional Irish Soda Bread. Courtesy of Gemma Stafford at Gemma's Bigger Bolder Baking. Ingredients. 1 3/4 cups (265g/ 9oz) whole wheat flour (fine or coarsely ground) 1 3/4 cups (265g/9oz ...
Though it is called a sauce, it is neither liquid nor smooth, with a consistency more akin to whipped butter. It is easy to make and keeps for months under refrigeration. It can be pressed into a decorative mold before chilling. Under European Community regulations, to be called rum/brandy/sherry butter, it must contain at least 20% butterfat. [2]
He first made mayonnaise by combining raw egg yolks with oil and then added chili sauce, garlic, and other ingredients,” White wrote in the Mississippi Encyclopedia.