Transcribe
Translate
English cookbook, ca. 1850-1870
Page 3
More information
digital collection
archival collection guide
transcription tips
Yorkshire Cakes Make a pint of thick cream rather more than milk warm, beat four eggs with a little salt, two spoonfuls of the best yeast you can get—then stir in flour with a wooden spoon until it becomes a stiff paste—mix it in a deep cup and beat it till it will bear the spoon—let it stand twenty minutes before the fire to rise—make the cakes of the size of a breakfast plate—put them upon a board well floured and shake them from it upon another board well floured—when you have made them all up, set them upon the hearth to rise again but take care that they do not rise too much the second time or they will be apt to run out of shape—in removing them from the second board, shake them upon a third as before well floured—bake them for ten minutes in an iron oven moderately hot. Vinegar - To every three quarts of water put a pound of coarse sugar—boil it as long as any scum rises—which must be taken carefully off—work it with yeast, as you would beer, and barrel it—set it in a warm place—paste a piece of paper over the bung-hole and prick it full of holes—Spring –or rather, Summer is the best time to make it—it should be ready for use in three months.
Saving...
prev
next
Yorkshire Cakes Make a pint of thick cream rather more than milk warm, beat four eggs with a little salt, two spoonfuls of the best yeast you can get—then stir in flour with a wooden spoon until it becomes a stiff paste—mix it in a deep cup and beat it till it will bear the spoon—let it stand twenty minutes before the fire to rise—make the cakes of the size of a breakfast plate—put them upon a board well floured and shake them from it upon another board well floured—when you have made them all up, set them upon the hearth to rise again but take care that they do not rise too much the second time or they will be apt to run out of shape—in removing them from the second board, shake them upon a third as before well floured—bake them for ten minutes in an iron oven moderately hot. Vinegar - To every three quarts of water put a pound of coarse sugar—boil it as long as any scum rises—which must be taken carefully off—work it with yeast, as you would beer, and barrel it—set it in a warm place—paste a piece of paper over the bung-hole and prick it full of holes—Spring –or rather, Summer is the best time to make it—it should be ready for use in three months.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
