|Cooking and Dining in Medieval England|
|by Peter Brears|
The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of ...
1 - 10 of 3,150 for vegetable cake
In an 8-inch ... temperature butter or vegetable shortening with 3/4 ... all ingredients for cake batter are mixed. ... 2.2mg Vitamin C, 10.71IU Vitamin D.
In a preheated wok, pour vegetable oil and bring ... Add sliced bean cakes, bamboo shoots, ... thickens sufficiently to coat ingredients. 3 to 4 servings.
Mix all ingredients. Drop by tablespoons into hot oiled skillet. Cook until golden brown.
Mix and sift ... Arrange hot seasoned vegetables in bottom of ... out on hot serving plate with vegetables on top and serve with tomato sauce. Serves 6.
Mix and sift ... Arrange hot seasoned vegetables into bottom of ... hot serving plate with vegetable on top. Serve with tomato or mushroom soup. Serves 6.
Cook frozen vegetables according to package ... Mushroom Sauce: Stir all ingredients together until smooth in small saucepan until heated through. Do not boil.
Sift together first ... time to the fruit/vegetable mixture. Beat well. ... large angle food cake pan. Spoon cake ... preheated oven at 350 degrees for 1 hour.
Mix cake as directed on ... and raisins. Bake at 350 degrees for 25 to 40 minutes or until done. When cool, sprinkle with powdered sugar. Serves: 6 to 8.
On wax paper, sift together the flour, baking powder, baking soda, cinnamon and salt. On another piece of wax paper mix together the raisins and nuts ...
Cook frozen vegetables according to package ... until smooth in a small saucepan. Heat through, stirring frequently, but do not boil. Yield: 6 servings.
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