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BROWNING, for Stock

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

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A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 2 oz. of powdered sugar
  2. a pint of water

Method

  1. Ingredients.—2 oz.
  2. of powdered sugar, and ½ a pint of water.
  3. Mode.—Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, when add the water, and let it dissolve.
  4. Cork closely, and use a few drops when required.
  5. Note.—In France, burnt onions are made use of for the purpose of browning.
  6. As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and consequently all soups made from it.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source Public domain in the USA
Credit

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.