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  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

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Home » Food, Kitchen » Regency Soup


Any bones and remains of any cold game, such as of pheasants, partridges, 2 carrots, 2 small onions, 1 head od celery, 1 turnip, 1/4 lb. of pearl barley, the yolks of 3  eggs boiled hard, 1/4 pint of cream, salt to taste.


Place the bones or remains of game in the stewpan, with the vegetables sliced, pour over the stock, and simmer for 2 hours, skim off all the fat, and strain it. Wash the barley, and boil it in 2 or 3 waters before putting it to the soup, finish simmering in the soup and when the barley is done take out half, and pound the other half eith the yolks of the eggs. When you have finished pounding, rub it though a clean tammy, add the cream, and salf if necessary, give one boil, and serve very hot, putting in the barley that was taken out first.

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