Take a neck and breast of lamb, wash it, and to each pound of meat add a quart of water, and a tea spoonful of salt.
To each pound of the pulp obtained according to the above receipt for jelly, add one pound of white sugar; boil the whole until it is perfectly smooth.
Stone and stew some morella cherries; to each pound of cherries add three-quarters of a pound of sugar, and one tea spoonful of flour, mixed smoothly with a little water.
Weigh the fruit and add a pound of sugar to each pound of fruit.
If you prefer butter to suet for making the paste, allow half a pound of fresh butter to each pound of flour.
Allow a small quart of water to each pound of meat, and sprinkle on a table-spoonful of salt and a very little black pepper.
Next morning, early as possible, as soon as the fire is well made up, put the beef into a large soup-pot, allowing to each pound a small quart of water.
Place the joints in a saucepan with a quart of water to each pound of fowl.
Allow fifteen minutes to each pound, and baste frequently.
Boil slowly, allowing about a quarter of an hour to each pound.
It is fair to allow at least a quarter of an hour to each pound.
Make it into a sirup with a teacup of water to each pound, and skim carefully.
Let it boil steadily, but very slowly, allowing an hour to each pound of meat.
Break it up, and to each pound allow a gill of water and an ounce of isinglass.
Weigh them, and toeach pound of fruit allow half a pound of loaf-sugar.
To each pound of sugar allow half a pint of water, and half the white of an egg; thus four pounds of sugar will require a quart of water and the whites of two eggs.
The remains of cold roast beef; to each pound of cold meat allow 1/4 lb.
The remains of cold roast beef; to each pound of meat allow 3/4 lb.
Make a syrup of three-fourths pound of sugar to each pound of apples.
Then weigh them, and to each pound of berries allow a half pound of sugar.
Peel the tomatoes and to each pound add a pound of sugar and let stand over night.
Make a syrup by boiling three-quarters of their weight in sugar with water, allowing one cup of water to each pound of sugar.
Peel and cut the rhubarb into small pieces, take the rind of one lemon, cut into chips; to each two pounds of the rhubarb then weigh three quarters of a pound of white sugar to each pound of the fruit.
Cover thickly with egg and bread crumbs and bake in a good oven fifteen minutes to each pound of meat.
Wash and quarter fresh, firm crab-apples and cover with water allowing one quart of water to each pound of fruit.
Baste often and allow fifteen minutes to each pound.
Take to each pound of raspberries half a pint of juice of red and white currants, an equal quantity of each, in the whole half a pint, and a pound of double-refined sugar.
To each pound of sugar put half a pint of water; boil the syrup well, and put the fruit into it.
To each pound of fruit add an equal quantity of sugar, which clarify with as little water as possible, and skim it thoroughly; then put in the fruit, and boil it gently till it begins to break.
For boiling or roasting mutton, allow a quarter of an hour to each pound of meat.
If it is a thick piece, allow fifteen minutes to each pound to roast it in--if thin, less time will be required.
Rub half of the shortening with two-thirds of the flour--to each pound of flour put a tea-spoonful of salt.
Weigh out a pound of white sugar, allowing a pound of it to each pound of fruit, lay your pine apples in a deep dish, on each layer of it sprinkle some of your sugar, (which should be powdered.
For boiling or roasting mutton, allow a quarter of an hour to each pound.
Boil your melons in fresh water, with a handful of peach leaves, and the ginger, allowing half an ounce to each pound of fruit.
If the meat is a thick piece allow fifteen minutes to each pound, to roast it in, if thin less time will be required.
Having poured the batch on the slab, color one-third of it chocolate; this is done by kneeding into the batch about one and one-half ounces of melted chocolate to each pound.
In making Jordan Cream Almonds, use only one and a half or two pounds of Sugar to each pound of Nuts.
Mix very thoroughly with two ounces of butter melted in two tablespoonfuls of milk to each pound of fish and potato, a saltspoonful of salt, half as much pepper, a pinch of dry mustard, and two hard-boiled eggs cut very small.
For a small family, a part of the loin should be purchased, a little stuffing of sage and finely minced onion introduced, and the joint cooked in a slightly greased bag, allowing twenty-five minutes to each pound.
Then place in a large and very thoroughly greased bag, add to each pound of fruit two ounces of sugar and any flavouring preferred, a teaspoonful of lemon juice, one of sherry or of essence of vanilla or almond.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "each pound" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
