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Diffstat (limited to 'Recipes/Egg Custard.html')
| -rw-r--r-- | Recipes/Egg Custard.html | 60 |
1 files changed, 17 insertions, 43 deletions
diff --git a/Recipes/Egg Custard.html b/Recipes/Egg Custard.html index 9fe069e..23035b1 100644 --- a/Recipes/Egg Custard.html +++ b/Recipes/Egg Custard.html @@ -1,4 +1,4 @@ -<!DOCTYPE html> +<!DOCTYPE html> <html> <head> <meta charset="UTF-8"> @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,46 +104,34 @@ <div class="infobox"> <!-- Image --> - <!-- Name --> <h1 itemprop="name" class="name">Egg Custard</h1> <!-- Info --> - <!-- Rating, categories --> <p itemprop="aggregateRating" class="rating" value="5">★★★★★</p> - <p class="metadata"> <!-- Cook time, prep time, servings, difficulty --> - - <b>Servings: </b><span itemprop="recipeYield">3 cups</span> - + <b>Servings: </b><span itemprop="">3 cups</span> <!-- Source --> - <b>Source: </b> - <span itemprop="author">The Cook’s Companion - Stephanie Alexander. Pg. 33</span> - </p> - - <div class="clear"></div> - </div> <div class="left-column"> <!-- Ingredients --> - <div class="ingredientsbox"> <h3 class="subhead">Ingredients</h3> <div class="ingredients text"> @@ -154,43 +139,34 @@ </div> </div> - <!-- Nutrition (in two-column mode it goes below the ingredients) --> - </div> <div class="right-column"> <!-- Description --> - <div class="descriptionbox"> <h3 class="subhead">Description</h3> <div itemprop="description" class="description text"> <p>This is the basic stirred custard that one serves with steamed puddings. My version uses half milk, half cream.</p><p>Make it with all milk, if you prefer. It is also the base for vanilla ice-cream, with a slight modification.</p><p>This quantity makes 3 cups.</p> </div> </div> - <!-- Directions --> - <div class="directionsbox"> <h3 class="subhead">Directions</h3> <div itemprop="recipeInstructions" class="directions text"> <p class="line">Bring milk, cream and vanilla bean to simmering point in a heavy-based saucepan.</p><p class="line">In a bowl, whisk egg yolks with sugar until light and foamy, then whisk in warm milk and cream.</p><p class="line">Return to rinsed-out pan and cook over a moderate heat for at least 10 minutes, stirring constantly with a wooden spoon, until mixture thickens and coats back of spoon. (If you have a thermometer, 82-85°C is the temperature for a properly thickened custard.) </p><p class="line">Strain into a cold bowl, then scrape in some vanilla seeds from the split pod.</p><p class="line">Serve warm or cold.</p> </div> </div> - <!-- Notes --> - + <!-- Nutrition (in regular mode it goes below the notes) --> - <!-- Used in two different places depending on the recipe layout --> - - </div> @@ -200,7 +176,5 @@ - - </body> </html> |