Buffalo Cake and Indian Pudding (Penguin Great Food) by Alvin Wood Chase

By Alvin Wood Chase

Travelling health care professional, salesman, writer and self-made guy, Dr. Chase allotted treatments all over the place the USA in the course of the past due 19th century, gathering recipes and household suggestions from the folks he met alongside the method. His self-published books grew to become celebrated bestsellers and have been the family Bibles in their day. Containing recipes for American treats akin to Boston cream tarts, Kentucky Corn Dodgers and pumpkin pie, in addition to genial suggestion on baking bread and trying out no matter if a cake is cooked, this can be a treasure trove of culinary knowledge from the homesteads of a nonetheless rural, pioneering United States.

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Additional info for Buffalo Cake and Indian Pudding (Penguin Great Food)

Sample text

Eaten as a main course, especially for children’s birthdays, pannenkoek can be made with a wide variety of savory or sweet ingredients. The French clafouti is a similar dish, Austrian versions are called kaiserschmarrn, and Finnish pancakes are pannukakku. SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Brazil Pastry crust, assorted fillings TYPICAL INGREDIENTS : SPOTTED BY HUA LIN 48 / SNACK Pastel /PAHSCH-tell/ The Brazilian pastel is a portable snack of a rectangular or half-circle turnover freshly made and deep-fried.

Similar toasted sandwiches are called tosti in the Netherlands. SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Japan Fried pork cutlet, curry sauce, rice TYPICAL INGREDIENTS : SPOTTED BY CHOOKY 30 / MEAL Katsu Curry /KAHT-sue CURR-ee/ This smooth, slightly sweet and spicy Japanese-style curry is widely loved in Japan and the world abroad. It is loosely based on Indian curry, which was introduced to Japan by the British. Katsu curry is specifically a breaded and fried pork cutlet served with curry sauce and rice.

SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Laos TYPICAL INGREDIENTS : Ground meat, mint, onion, ground toasted rice SPOTTED BY NUTOEY 38 / SIDE Larb /LAR-buh/ The national dish of Laos, this salad is made with moo (ground pork), gai (chicken), or ped (duck). There are also basil, mint, and bright red chili flakes. Lime juice and fish sauce add spicy and sour flavors, while finely ground toasted rice is an essential addition to the dish. Eaters use cabbage leaves, lettuce, or cucumber slices to scoop up bites of salad.

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