Cassava Leaf Sauce Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Wash two or three handsful of tender cassava leaves and beat until it
is a powder. Add to any soup where the meat has been removed (ham,
chicken, beef, etc.) and then add a pinch of baking soda and boil for
10-15 minutes. Add the meat back to the soup and cook until all the
water has boiled away. Add about 1 pint of palm oil and serve very
hot.
Title: Frosting or Icing
Categories: Check, Ethnic
Yield: 4 Servings
-Text
In the first place, the eggs should be cold, and the platter on which
they are to be beaten also cold. Allow, for the white of one egg, one
small teacupful of powdered sugar. Break the eggs and throw a small
handful of the sugar on them as soon as you begin beating; keep
adding it at intervals until it is all used up. The eggs must not be
beaten until the sugar has been added in this way, which gives a
smooth, tender frosting, and one that will dry much sooner than the
old way.
Spread with a broad knife evenly over the cake, and if it seems too
thin, beat in a little more sugar. Cover the cake in two coats, the
second after the first has become dry or nearly so. If you wish to
ornament with figures or flowers, make up rather more icing, keep
about one-third out until that on the cake is dried; then, with a
clean glass syringe, apply it in such forms as you desire and dry as
before; what you keep out to ornament may be tinted pink with
cochineal, blue with indigo, yellow with saffron, or the grated rind
of an orange strained through a cloth, green with spinach juice, and
brown with chocolate, purple with cochineal and indigo. Strawberry or
currant and cranberry juices color a delicate pink.
Set the cake in a cool oven with the door open, to dry, or in a
draught in an open window.
Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN
911-410-10-4
SUBMITTED BY: CAROLYN SHAW 29 APR 96
Source from luhu.jp
is a powder. Add to any soup where the meat has been removed (ham,
chicken, beef, etc.) and then add a pinch of baking soda and boil for
10-15 minutes. Add the meat back to the soup and cook until all the
water has boiled away. Add about 1 pint of palm oil and serve very
hot.
Title: Frosting or Icing
Categories: Check, Ethnic
Yield: 4 Servings
-Text
In the first place, the eggs should be cold, and the platter on which
they are to be beaten also cold. Allow, for the white of one egg, one
small teacupful of powdered sugar. Break the eggs and throw a small
handful of the sugar on them as soon as you begin beating; keep
adding it at intervals until it is all used up. The eggs must not be
beaten until the sugar has been added in this way, which gives a
smooth, tender frosting, and one that will dry much sooner than the
old way.
Spread with a broad knife evenly over the cake, and if it seems too
thin, beat in a little more sugar. Cover the cake in two coats, the
second after the first has become dry or nearly so. If you wish to
ornament with figures or flowers, make up rather more icing, keep
about one-third out until that on the cake is dried; then, with a
clean glass syringe, apply it in such forms as you desire and dry as
before; what you keep out to ornament may be tinted pink with
cochineal, blue with indigo, yellow with saffron, or the grated rind
of an orange strained through a cloth, green with spinach juice, and
brown with chocolate, purple with cochineal and indigo. Strawberry or
currant and cranberry juices color a delicate pink.
Set the cake in a cool oven with the door open, to dry, or in a
draught in an open window.
Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN
911-410-10-4
SUBMITTED BY: CAROLYN SHAW 29 APR 96
Source from luhu.jp
Tags
Ethnic