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Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie

by Leslie Eliza

Cooking, Food & Wine » General

Added by: John W. Hurle...

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An early American wonderful collection of recipes from Eliza Leslie, an American author of popular cookbooks and books on etiquette during the nineteenth century. “Seventy-Five Receipts for Pastry, Cakes and Sweetmeats” published in 1828 became her first work, which was written under the pseudonym of “a Lady of Philadelphia”.

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...powdered cinnamon A quarter of an ounce of powdered cloves A quarter of an ounce of powdered mace A teaspoon of salt. Two large oranges. Half a pound of citron, cut in slips. Parboil a beef's heart, or a fresh tongue. After you have takenoff the skin and fat, weigh a pound and a half. When it is cold, chop it very fine. Take the inside of the suet; weigh two pounds, and chop it as fine as possible. Mix the meat and suet together, adding the salt. Pare, core, and chop the apples, and then stoneand chop the raisins. Having prepared the currants, add them tothe other fruit, and mix the fruit with the meat and suet. Put inthe sugar and spice, and the grated peel and juice of the oranges. Wet the whole with the rose water and liquor, and mix all welltogether. Make the paste, allowing for each pie, half a pound of butter andthree quarters of a pound of sifted flour. Make it in the samemanner as puff-paste, but it will not be quite so rich. Lay asheet of paste all over a soup-plate. Fill it...