Transcribe
Translate
Julie M. Clagett cookbook, 1908-1914
Page 59
More information
digital collection
archival collection guide
transcription tips
Bread. Rusk 1 qt (1 pt) milk, a tea-cup (1/2 cup) cream, 1/2 lb (none) lard, 1/4 lb (1/4) butter, a spoonful salt. Boil together. Beat well 2 eggs with a lb (1/2) sugar, pour the boiling milk on gradually, stirring all the time. When nearly cold add a tea cup of yeast, & flour enough to make a stiff batter. When quite light, knead as bread, & lighten again, & bake. Sally Lum A level pan of flour, 1 pt milk, 2 or 3 eggs, 1 cake yeast, Make it up in the morning, & let it to lighten. About 2 hours before baking, stir in a piece of butter the size of a walnut, & a tablespoon sugar. Bannocks 5 eggs, 1/2 lb butter 1/2 lb sugar, a tea cup of butter milk, or one of clabber, a tablespoon of flour, & meal to make it as stiff as pound cake batter. any seasoning you like, a teaspoon soda. Soda biscuit one qt of flour, one tea-spoon Sup: carbonate soda, 1 of salt, 2 of cream tartar. The whole passed through a sieve with the flour. After which rub
Saving...
prev
next
Bread. Rusk 1 qt (1 pt) milk, a tea-cup (1/2 cup) cream, 1/2 lb (none) lard, 1/4 lb (1/4) butter, a spoonful salt. Boil together. Beat well 2 eggs with a lb (1/2) sugar, pour the boiling milk on gradually, stirring all the time. When nearly cold add a tea cup of yeast, & flour enough to make a stiff batter. When quite light, knead as bread, & lighten again, & bake. Sally Lum A level pan of flour, 1 pt milk, 2 or 3 eggs, 1 cake yeast, Make it up in the morning, & let it to lighten. About 2 hours before baking, stir in a piece of butter the size of a walnut, & a tablespoon sugar. Bannocks 5 eggs, 1/2 lb butter 1/2 lb sugar, a tea cup of butter milk, or one of clabber, a tablespoon of flour, & meal to make it as stiff as pound cake batter. any seasoning you like, a teaspoon soda. Soda biscuit one qt of flour, one tea-spoon Sup: carbonate soda, 1 of salt, 2 of cream tartar. The whole passed through a sieve with the flour. After which rub
Szathmary Culinary Manuscripts and Cookbooks
sidebar
