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diff --git a/Recipes/Egg Custard.html b/Recipes/Egg Custard.html new file mode 100644 index 0000000..9fe069e --- /dev/null +++ b/Recipes/Egg Custard.html @@ -0,0 +1,206 @@ +<!DOCTYPE html> +<html> + <head> + <meta charset="UTF-8"> + <style type="text/css"> + /* Shared styles */ + body { + font-family: Helvetica, sans-serif; + font-size: 16.0px; + color: #34302e; + margin: 0.25in; + } + .name { + font-size: 18.0px; + font-family: Helvetica, sans-serif; + font-weight: normal; + margin: 0 0 10px 0; + } + .categories { + color: #605D5D; + font-size: 14.0px; + font-family: Helvetica, sans-serif; + font-style: italic; + } + .rating { + color: #d10505; + font-size: 14.0px; + } + .metadata { + font-size: 14.0px; + } + .infobox p { + margin: 0; + line-height: 150%; + } + .subhead { + color: #d10505; + font-weight: bold; + font-size: 14.0px; + text-transform: uppercase; + margin: 10px 0; + } + + .ingredients p { + margin: 4px 0; + } + /* To prevent nutrition/directions from getting too close + to ingredients */ + .ingredients { + padding-bottom: 10px; + } + .clear { + clear:both; + } + a { + color: #4990E2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + + float: left; + margin-right: 14px; + + + } + .photo { + max-width: 140.0px; + max-height: 140.0px; + width: auto; + height: auto; + } + + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + + page-break-after: always; + + + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + </style> + </head> + <body> + <!-- Recipe --> +<div class="recipe" itemscope itemtype="http://schema.org/Recipe" > + + <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> + + + <!-- 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"> + <p class="line" itemprop="recipeIngredient"><strong>1</strong> cup milk</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> cup cream</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> vanilla bean, split</p><p class="line" itemprop="recipeIngredient"><strong>5</strong> egg yolks</p><p class="line" itemprop="recipeIngredient"><strong>½</strong> cup castor sugar</p> + </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> + + <div class="clear"></div> + +</div> + + + + + + </body> +</html> |