Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie By: Eliza Leslie (1787-1858)
Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, written by Miss Leslie and edited by Eliza Leslie, is a delightful and comprehensive collection of recipes for anyone with a sweet tooth. Originally published in the 19th century, this book has secured its place as a timeless classic in the world of baking and confectionery. One of the most impressive aspects of this book is the author's attention to detail. Miss Leslie goes to great lengths to clearly explain each step of the recipes, making them accessible to both experienced bakers and those who are just starting out. The instructions are concise, yet thorough, ensuring that the reader can confidently navigate their way through the different confections. The range of recipes included is impressive, covering a wide variety of pastries, cakes, and sweetmeats. From classic favorites like sugar cookies and apple pie to more indulgent treats like French macarons and cream puffs, there is something to please every palate. The book also provides options for special dietary needs, including gluten-free and dairy-free recipes, ensuring that no one is left out. What sets this book apart from others is the historical context provided by Eliza Leslie. Her insightful commentary provides a glimpse into the culinary traditions of the 19th century and adds an extra layer of depth to the overall reading experience. This additional information not only enriches the recipes but also offers a fascinating look at the evolution of baking techniques over time. Though written many years ago, the recipes in this book remain relevant and enjoyable today. The instructions are easy to follow, and the results are consistently delicious. Whether you are a novice baker looking to improve your skills or a seasoned pro searching for new and exciting recipes, this book is certain to become a valuable addition to your collection. In conclusion, Seventy-Five Receipts for Pastry, Cakes and Sweetmeats by Miss Leslie, edited by Eliza Leslie, is a must-have for any baking enthusiast. With its timeless recipes, clear instructions, and fascinating historical insights, this book is a true gem. It will undoubtedly inspire readers to get into the kitchen and whip up these delectable treats for years to come. First Page: Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was produced from images generously made available by the Digital & Multimedia Center, Michigan State University Libraries. SEVENTY FIVE RECEIPTS FOR PASTRY CAKES, AND SWEETMEATS BY MISS LESLIE, OF PHILADELPHIA. 1832 PREFACE. The following Receipts for Pastry, Cakes, and Sweetmeats, are original, and have been used by the author and many of her friends with uniform success. They are drawn up in a style so plain and minute, as to be perfectly intelligible to servants, and persons of the most moderate capacity. All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite articles. There is frequently much difficulty in following directions in English and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire places, and cooking utensils, generally used in Europe and America; and many of the European receipts are, so complicated and laborious, that our female cooks are afraid to undertake the arduous task of making any thing from them. The receipts in this little book are, in every sense of the word, American; but the writer flatters herself that (if exactly followed) the articles produced from them will not be found inferior to any of a similar description made in the European manner... Continue reading book >>

Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie By: Eliza Leslie (1787-1858)

Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, written by Miss Leslie and edited by Eliza Leslie, is a delightful and comprehensive collection of recipes for anyone with a sweet tooth. Originally published in the 19th century, this book has secured its place as a timeless classic in the world of baking and confectionery.

One of the most impressive aspects of this book is the author's attention to detail. Miss Leslie goes to great lengths to clearly explain each step of the recipes, making them accessible to both experienced bakers and those who are just starting out. The instructions are concise, yet thorough, ensuring that the reader can confidently navigate their way through the different confections.

The range of recipes included is impressive, covering a wide variety of pastries, cakes, and sweetmeats. From classic favorites like sugar cookies and apple pie to more indulgent treats like French macarons and cream puffs, there is something to please every palate. The book also provides options for special dietary needs, including gluten-free and dairy-free recipes, ensuring that no one is left out.

What sets this book apart from others is the historical context provided by Eliza Leslie. Her insightful commentary provides a glimpse into the culinary traditions of the 19th century and adds an extra layer of depth to the overall reading experience. This additional information not only enriches the recipes but also offers a fascinating look at the evolution of baking techniques over time.

Though written many years ago, the recipes in this book remain relevant and enjoyable today. The instructions are easy to follow, and the results are consistently delicious. Whether you are a novice baker looking to improve your skills or a seasoned pro searching for new and exciting recipes, this book is certain to become a valuable addition to your collection.

In conclusion, Seventy-Five Receipts for Pastry, Cakes and Sweetmeats by Miss Leslie, edited by Eliza Leslie, is a must-have for any baking enthusiast. With its timeless recipes, clear instructions, and fascinating historical insights, this book is a true gem. It will undoubtedly inspire readers to get into the kitchen and whip up these delectable treats for years to come.

First Page:

Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was produced from images generously made available by the Digital & Multimedia Center, Michigan State University Libraries.

SEVENTY FIVE RECEIPTS FOR PASTRY CAKES, AND SWEETMEATS

BY MISS LESLIE, OF PHILADELPHIA.

1832

PREFACE.

The following Receipts for Pastry, Cakes, and Sweetmeats, are original, and have been used by the author and many of her friends with uniform success. They are drawn up in a style so plain and minute, as to be perfectly intelligible to servants, and persons of the most moderate capacity. All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite articles.

There is frequently much difficulty in following directions in English and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire places, and cooking utensils, generally used in Europe and America; and many of the European receipts are, so complicated and laborious, that our female cooks are afraid to undertake the arduous task of making any thing from them.

The receipts in this little book are, in every sense of the word, American; but the writer flatters herself that (if exactly followed) the articles produced from them will not be found inferior to any of a similar description made in the European manner... Continue reading book >>

Genres for this book
Cookery
Non-fiction

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