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416 lines
6.4 KiB
Plaintext
416 lines
6.4 KiB
Plaintext
#LyX 2.4 created this file. For more info see https://www.lyx.org/
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\lyxformat 620
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\begin_document
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\begin_header
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\save_transient_properties true
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\origin /systemlyxdir/examples/Books/
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\textclass recipebook
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\begin_preamble
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\end_preamble
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\use_default_options false
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\use_package amsmath 1
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\use_package amssymb 1
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\use_package cancel 1
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\use_package esint 1
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\use_package mathdots 1
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\use_package mathtools 1
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\use_package mhchem 1
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\use_package stackrel 1
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\use_package stmaryrd 1
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\use_package undertilde 1
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\cite_engine basic
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\cite_engine_type default
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\index Index
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\shortcut idx
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\color #008000
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\end_index
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\secnumdepth 2
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\tocdepth 3
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\paragraph_separation indent
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\paragraph_indentation default
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\end_header
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\begin_body
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\begin_layout Title
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Recipe book example
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\end_layout
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\begin_layout Author
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By Sándor Szőke (alex@lyx.hu)
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\end_layout
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\begin_layout Standard
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\begin_inset CommandInset toc
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LatexCommand tableofcontents
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\end_inset
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\end_layout
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\begin_layout Chapter
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Soups
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\end_layout
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\begin_layout Recipe
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\begin_inset Quotes sld
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\end_inset
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Birdmilk
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\begin_inset Quotes srd
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\end_inset
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\end_layout
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\begin_layout Ingredients
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\begin_inset Argument 1
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status open
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\begin_layout Plain Layout
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\begin_inset space ~
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\end_inset
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(for 4 persons)
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\end_layout
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\end_inset
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2
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\begin_inset space \thinspace{}
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\end_inset
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litres milk,
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7
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\begin_inset space \thinspace{}
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\end_inset
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pcs.
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egg,
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3
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia (3×10
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\begin_inset space \thinspace{}
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\end_inset
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g),
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6
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\begin_inset space \thinspace{}
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\end_inset
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tbl spoon sugar
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\end_layout
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\begin_layout Standard
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Put 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar into 2
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\begin_inset space \thinspace{}
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\end_inset
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litres milk (spare 1.5
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\begin_inset space \thinspace{}
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\end_inset
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dl for later) and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia.
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\end_layout
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\begin_layout Standard
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Put 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar into the 7
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\begin_inset space \thinspace{}
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\end_inset
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eggyolk and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia.
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Stir well.
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Add 1.5
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\begin_inset space \thinspace{}
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\end_inset
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dl milk to it and stir it again well.
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\end_layout
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\begin_layout Standard
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Whisk the 7
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\begin_inset space \thinspace{}
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\end_inset
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eggwhite,
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when you almost ready add 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia to it.
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The egg foam must be brewed in the milk (in the approx 2
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\begin_inset space \thinspace{}
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\end_inset
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l).
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\end_layout
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\begin_layout Standard
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Put the eggyolk into the milk,
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stir a little.
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Now take a tbl.
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spoon and put equivalent sized pieces of the foam into the milk.
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Almost ready,
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all the thing must be brewed alltogether.
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When you are stiring do it carefully,
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do not brake the foam.
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\end_layout
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\begin_layout Standard
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You can eat it when it is hot,
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but I prefer to cool it down.
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I like when it is cold.
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\end_layout
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\begin_layout Chapter
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Drinks
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\end_layout
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\begin_layout Recipe
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Wineliqueur (1st variant)
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\end_layout
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\begin_layout Ingredients
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1
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\begin_inset space \thinspace{}
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\end_inset
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litre wine,
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25
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar,
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3
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\begin_inset space ~
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\end_inset
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packets vanilla (3×10
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\begin_inset space \thinspace{}
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\end_inset
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g),
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3-4
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\begin_inset space \thinspace{}
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\end_inset
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dl rum and rum flavour
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Wineliqueur (2nd variant)
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\end_layout
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\begin_layout Ingredients
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1
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\begin_inset space \thinspace{}
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\end_inset
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litre wine,
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40
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar,
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1
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\begin_inset space \thinspace{}
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\end_inset
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pc.
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vanilla stick,
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3-4
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\begin_inset space \thinspace{}
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\end_inset
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dl rum and rum flavour
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Wineliqueur (3rd variant)
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\end_layout
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\begin_layout Ingredients
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2
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\begin_inset space ~
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\end_inset
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litres wine,
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50
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar,
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5
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\begin_inset space \thinspace{}
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\end_inset
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dl water,
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5
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\begin_inset space \thinspace{}
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\end_inset
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dl sour cherry fluid (!),
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1
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\begin_inset space \thinspace{}
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\end_inset
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dl Cuba rum,
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2
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\begin_inset space \thinspace{}
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\end_inset
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packets vanilla (2×10
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\begin_inset space \thinspace{}
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\end_inset
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g)
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Home made Baily's
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\end_layout
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\begin_layout Ingredients
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2
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\begin_inset space \thinspace{}
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\end_inset
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dl Whisky or Rum,
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3
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\begin_inset space \thinspace{}
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\end_inset
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dl skimmings,
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2
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\begin_inset space \thinspace{}
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\end_inset
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pcs egg yolk,
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40
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\begin_inset space \thinspace{}
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\end_inset
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dkg powdered sugar (can be replaced with honey)
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\end_body
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\end_document
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