Transcribe
Translate
Jane E. Hassler cookbook, June 1857
Page 28
More information
digital collection
archival collection guide
transcription tips
To Make (crossed out) Mush. Put a lump of Butter, the size of an egg, in a quart of water, make it sufficiently thick with corn meal, and a little salt, it must be perfectly smooth stir it constantly till done enough. Fountain Rising. Boil a large handful of hops, in about 3 qts of water, several hours, put it boiling hot on about 1 qt of Rye flour. Taking care to wet every part, when cool enough, add some leaven to make it rise, 2 spoonsful of salt, Ginger, and Sugar each, when light, beat it down, and let it rise again cover it well frome the air, and keep it in a cool place. When you boil potatoes pour the water on some flour, and mash a few potatoes with it, when cool stir a large handful of the rising above mentioned, and then Set your bread to rise with it afterwards.
Saving...
prev
next
To Make (crossed out) Mush. Put a lump of Butter, the size of an egg, in a quart of water, make it sufficiently thick with corn meal, and a little salt, it must be perfectly smooth stir it constantly till done enough. Fountain Rising. Boil a large handful of hops, in about 3 qts of water, several hours, put it boiling hot on about 1 qt of Rye flour. Taking care to wet every part, when cool enough, add some leaven to make it rise, 2 spoonsful of salt, Ginger, and Sugar each, when light, beat it down, and let it rise again cover it well frome the air, and keep it in a cool place. When you boil potatoes pour the water on some flour, and mash a few potatoes with it, when cool stir a large handful of the rising above mentioned, and then Set your bread to rise with it afterwards.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
