| Author |
Douglas, Elizabeth |
| Title |
The cake and biscuit book
|
| Original Publication |
United Kingdom: Grant Richards,1903.
|
| Series Title |
The new cookery books; vol. 2
|
| Note |
Reading ease score: 86.7 (6th grade). Easy to read.
|
| Credits |
The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
|
| Summary |
"The Cake and Biscuit Book" by Elizabeth Douglas is a collection of baking recipes written in the early 20th century. The book focuses on various types of cakes and biscuits, providing detailed instructions and tips for successful baking. It emphasizes the importance of using fresh ingredients and the techniques essential for amateur bakers to achieve desired results. The beginning of this cookbook presents a preface that outlines the author's perspective on cake-making. Douglas stresses the importance of consistency by recommending that the same person who mixes the batter should also bake the cake. Additionally, she highlights the significance of using fresh eggs and pure butter for optimal flavor. The opening section also includes valuable general directions for cake-making, including the necessary utensils, measuring techniques, and baking tips to ensure that readers can successfully execute her recipes throughout the book. (This is an automatically generated summary.)
|
| Language |
English |
| LoC Class |
TX: Technology: Home economics
|
| Subject |
Cooking
|
| Subject |
Cookbooks
|
| Subject |
Cake
|
| Subject |
Cookies
|
| Category |
Text |
| EBook-No. |
68137 |
| Release Date |
May 21, 2022 |
| Most Recently Updated |
Jul 7, 2022 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
128 downloads in the last 30 days. |
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