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Última actualización de la base de datos: 22 Marzo a las 16:01 - Alrededor de 6000 documentos indexados.

Resultados para «vinegar»:

Spanish Recipes Carlos Mirasierras 100%

some vinegar (to taste) 1 green &

https://www.caja-pdf.es/2015/04/25/spanish-recipes-carlos-mirasierras/

25/04/2015 www.caja-pdf.es

Sauces used in Gastronomy by Carlos Mirasierras 98%

vinegar;

https://www.caja-pdf.es/2015/05/07/sauces-used-in-gastronomy-by-carlos-mirasierras/

07/05/2015 www.caja-pdf.es

Weights, measures, cooking times, etc. 44%

2/3 oz 6 oz 6 oz 1/4 oz 4 oz 7 oz 1/2 oz 8 oz 1/2 oz 8-1/4 oz 11 oz 3 Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras Mustard (dry) 1 tablespoon 1/4 oz Mustard (dry) 1 cup 3.5 oz Nutmegs (whole) 5 1 oz Nutmegs (ground) 1 tablespoon 1/4 oz Oats (rolled) 1 cup 2-3/4 oz Peanuts (shelled) 1 cup 6-1/4 oz Peas (dried, split) 1 cup 7 oz Prunes 1 cup 5 oz Prunes 3 medium sized 1 oz Raisins (seeded) 1 cup 5 oz Rice 1 cup 7-1/2 oz Salt 1 cup 9-1/2 oz Spice (ground) 1 tablespoon 1/4 oz Sugar (brown) 1 cup 6 oz Sugar (crystal domino) 4 lumps 1 oz Sugar (confectioners') 1 cup 5-1/2 oz Sugar (granulated) 1 cup 8 oz Sugar (granulated) 1 tablespoon 1/2 oz Tapioca 1 cup 6 oz Tea 1 cup 2 oz Vinegar 1 cup 8 oz Walnuts (shelled) 1 cup 4 oz Water 1 cup 8 oz Wheat biscuit 1 1 oz (shredded) __________________________________________________ TIME REQUIRED FOR COOKERY "How long is it necessary to cook this ingredient?"

https://www.caja-pdf.es/2015/07/04/weights-measures-cooking-times-etc/

04/07/2015 www.caja-pdf.es

Varied selection of recipes Carlos Mirasierras 44%

they then were thoroughly washed several times with water, salt and vinegar, and put in a casserole with water on a mild gas fire from where they started to poke their bodies out, and so they could be cooked to death without their "retreating"

https://www.caja-pdf.es/2015/07/03/varied-selection-of-recipes-carlos-mirasierras/

03/07/2015 www.caja-pdf.es

Some Notes on the History of the French Cuisine. Carlos Mirasierras 42%

Common seasonings in the highly-spiced sweet-sour repertory typical of upper-class medieval food included verjuice wine and vinegar in combination with spices such as black pepper, saffron and ginger.

https://www.caja-pdf.es/2015/05/09/some-notes-on-the-history-of-the-french-cuisine-carlos-mirasierras/

09/05/2015 www.caja-pdf.es

Mushroom Recipes by Carlos Mirasierras 41%

1 can of Paris mushrooms, 4 tomatoes (one per person), 7 tbsp of cream (liquid), 7 bacon slices, salt, pepper, parsley, herbs, garlic (powder), 2 tbsp of vinegar Preparation:

https://www.caja-pdf.es/2015/04/30/mushroom-recipes-by-carlos-mirasierras/

30/04/2015 www.caja-pdf.es