The Bulawayo Cookery BookJeppestown Press, 2006 - 155 pagina's First published in 1909, Zimbabwe's earliest cookery book will entrance you with over 230 recipes for African delicacies: aromatic green fig preserve; savoury bobotie (a curried meat-loaf that reflects southern Africa's Malay heritage); zesty lemon pudding, and warm, spicy gingerbread. Zimbabwean originals, every one. More than fifty delightful contemporary advertisements, for long-established Zimbabwean companies like Puzey and Payne and Maskew Miller, lend vintage Edwardian style to this enchanting work. A brilliant book for anyone interested in the development of southern African cookery, or in Zimbabwean colonial history. |
Inhoudsopgave
Hors | 19 |
Milk Soup Julienne Soup Mulligatawny Soup Pea Flour Soup | 25 |
Fish Mould | 31 |
Entrees | 37 |
19 | 107 |
Rusk | 141 |
29 | 146 |
Mealie Meal | 147 |
For Preserving Colours | 153 |
Veelvoorkomende woorden en zinsdelen
½ pint ¼ lb almonds Apple Apricot baking powder Banana basin Beat beaten Beef boiling water bread crumbs breakfast cup brown Bulawayo butter butter and sugar candied peel castor sugar cayenne celery Chicken chopped Chutney Cocoanut cold water cooked cool cream Curried Curried Puffs custard dish eggs fire Fish flavouring flour fruit Ginger grated cheese Half lb hot oven ingredients Jelly juice Kedgeree Konfyt Lemon Jelly Lobster meat milk minced minutes mixture moderate oven mould Mutton Naartje nice Norman Chataway nutmeg onion Orange P.O. Box parsley peel pepper pinch Potato Pudding Puffs Quarter lb Rhodesia rind Roll Rusk Salad salt Sandwiches sauce saucepan Savoury serve very hot sieve simmer slices soda Soufflé Soup Sponge Cake spoon sprinkle Stew stiff froth stir sweet syrup tablespoon Tapioca teacup teaspoon teaspoon baking powder Toast Tomato vinegar Vintcent yolks