Serves 6
1/2 lb Raw potato
1/2 lb Mashed potato
1/2 lb Plain flour
Milk
1 Egg
Salt and pepper
Grate the raw potatoes and mix them with the
cooked mashed potatoes. Add salt, pepper and flour.
Beat the egg and add to mixture with just enough milk
to make a batter that will drop from a spoon. Drop by
tablespoonfuls onto a hot griddle or [...]
Serves 4
2 1/2 pounds of bacon ( a large ‘collar’ or ‘hock piece’)
- about 4 or 5 inches cubed
1 good-sized cabbage
Place the meat in a pot, cover with cold water and bring to
the boil. Add salt if required. Remove the surface sediment
and simmer for 30 minutes per pound of meat.
Quarter the cabbage and add to [...]
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BLACK VELVET
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Makes 1 Quart
1/2 qt Guinness
1/2 qt Champagne
Combine Guinness and champagne in a tall very chilled glass.
Stir gently and serve.
Makes 4 Servings
2.5 lbs of good quality Parsnips
2 tablespoons od Butter
1 cup of Beef Stock
Salt, Pepper and Nutmeg
Peel and quarter the parsnips and boil for 15 minutes
but do not let them cook completely (par-boil). Place
in a large dish and add the Beef Stock , salt, pepper
and nutmeg as required. Spread with Butter and cook
for 30 [...]
Serves 4
1 pound Cooking apples
2 pounds Potatoes
1 tablespoon Sugar
2 ounces Butter
Peel potatoes and cook in salted, boiling water.
Peel, core, and slice the apples. Place them in a
pot with a tablespoon of water, and the sugar.
Cook until soft. When the potatoes are cooked,
drain and mash thoroughly. Beat in the apples and
butter.
This mash [...]
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APPLE BARLEY PUDDING
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Makes 4 servings
4 tablespoons of Pearl barley
1.5 pounds of apples, peeled, cored and sliced
3 tablespoons of Sugar
Good cup of heavy cream
1 tablespoon of lemon juice
Boil the Barley in water and add the apples. Cook
until both begin to soften. Drain and blend the
mixture in a blender or sieve. Cook [...]
(Maranta arundinacea)
1 pound = 4 cups
1 cup = 4 ounces
1 ounce = 4 TB
1 TB = 1/4 ounce
Source:foodreference.com
Apricot purée is on the rise as a new substitute for oil or water in many high-calorie, high-fat recipes. Simply purée canned apricots in a blender or food processor until smooth. Unlike prunes (which can darken some baked goods) or applesauce (which may cause recipes to be watered down), apricot purée reduces the fat content [...]
1 pound apple sauce = 2 cups
Canned Unsweetened Applesauce can be processed with added organic acids (such as erythorbic) to prevent oxidation (browning) if the packer so desires – the label will state if it has been added.
Pack
Unsweetened applesauce is packed in a No. 300 can, which is about two cups, or four ½-cup servings.
Storage
• [...]
When cooking fresh apples for pies or sauces, the yield is about 50%.
1 pound raw = 1/2 pound cooked.
Use tart apples for apple pie.
Source:foodreference.com
