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Jenny Patterson cookbook, May 24, 1880
Page 54
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quite light, add 1 quart fresh milk. 1 table-spoonful good lard. 1 table-spoonful of white sugar. 1 heaping table-spoonful salt. 1/2 teaspoonful soda. Work well, until the dough will be perfectly smooth and not stick to the board. Set to rise in a pan well greased, and let it stand three hours, then work into loaves. If you want rolls reserve a piece of dough the size of a small loaf - into this work 1 table-spoonful of lard. 1 table spoonful of white sugar Then roll out as for biscuits and cut with a cake-cutter. - so as to have them all the same size - then work into little round cakes - place in a pan set to raise and when light bake for twenty minutes.
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quite light, add 1 quart fresh milk. 1 table-spoonful good lard. 1 table-spoonful of white sugar. 1 heaping table-spoonful salt. 1/2 teaspoonful soda. Work well, until the dough will be perfectly smooth and not stick to the board. Set to rise in a pan well greased, and let it stand three hours, then work into loaves. If you want rolls reserve a piece of dough the size of a small loaf - into this work 1 table-spoonful of lard. 1 table spoonful of white sugar Then roll out as for biscuits and cut with a cake-cutter. - so as to have them all the same size - then work into little round cakes - place in a pan set to raise and when light bake for twenty minutes.
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