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Libros Libros 1 - 10 de 80 sobre They kindle a fire, and dress a repast of eggs and milk in the consistence of a custard....
" They kindle a fire, and dress a repast of eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at the embers against a stone. After the custard is eaten up, they divide the cake... "
The Penny Cyclopaedia of the Society for the Diffussion of Useful Knowledge - Página 205
1835
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The statistical account of Scotland: Drawn up from the ..., Volumen11

Sir John Sinclair - 1791
...wutit. to one another in fize and fhape, as there are perfons in the company. They daub one of thefe portions all over with? charcoal, until it be perfectly black. They put all the bits of the cake into a bonnet. Every one, blindfold, draws out a portion. He who holds the bonnet, is entitled...
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The Beauties of Scotland: Containing a Clear and Full Account of the ...

Robert Forsyth - 1806
...and milk in the consistence of a custard -, they knead a cake of oat- meal, which is toasted at the embers against a stone. After the custard is eaten...cake into so many portions, as similar as possible to ore another, in size and shape as there are persons in the company. They daub one of these portions...
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The Literary Panorama, Volumen5

1809
...a cake of oatmeal, which is toasted ol the emb-.T* against a stone. Alter the custard is euun tip, they divide the cake into so many portions, as similar as possible to one ano'her in •.<.: :,nd shape, as there are persons in tin company. They daub one of these portions...
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The literary panorama

C. taylor - 1809
...stone. After the custard is e.iten up, they divide the cake into so many porlions, as similar as posible to one another in size and shape, as there are persons in lh>: company. They daub one of these portions »!t over with charcoal, until it be |>erlecily black....
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The Gentleman's Magazine, Volumen109

1811
...eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at the embers against a stone. After the custard is eaten...divide the cake into so many portions, as similar to one another as possible in size nnd shape, as there are persons in the Company. The'y daub one of...
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The Gentleman's Magazine, Volumen81,Parte1

1811
...the consistence of a custard. They knead a cake bt oatmeal, which is toasted at the embers agiiinst a stone. After the custard is eaten up, they divide the cake into so many portions, as similar to one another as possible in size and shape, as there are persons in the Company. They daub one of...
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An Account of Ireland, Statistical and Political, Volumen2

Wakefield, Edward - 1812
...eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at tic embers, against a stone. After the custard is eaten...up, they divide the cake into so many portions, as s'umlar as possible to one another in size and shape, as there are persons in the company. They daub...
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The London Encyclopaedia: Or, Universal Dictionary of Science, Art ..., Volumen4

Thomas Curtis - 1829
...dressing the caudle as above-mentioned — ' They knead a cake of oatmeal, which is toasted at the V } ~ = L{ ٞ g nj ;7 5 rЩj )K K t 1 I ˘E1 T 3 v !... Q <(w y i :J v > _ ] 𚟜 7p $ ^7 } q E } the cake into a bonnet. Every one, blindfold, draws out a portion. He who holds the bonnet, is entitled...
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The Olio, Or, Museum of Entertainment, Volumen2

1829
...eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at the embers against a stone. After the custard is eaten up, they divide the cake into so many portions, all over with charcoal, until it be perfectly black. They put all the bits of cake into a bonnet. Every...
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The Olio, Or, Museum of Entertainment, Volumen2

1829
...They knead a cake phorus hitherto known.-Zf GaS. of oatmeal, which is toasted at the embers ajainst a stone. After the custard is eaten up, they divide the cake into so many portions, all over with charcoal, until it be perfectly black. They put all the bits of cake into a bonnet. Every...
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