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English cookbook, ca. 1850-1870
Page 67
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Excellent Breakfast Cakes. Two pounds and a 1/4 of Flour. one quart of new milk - 4 oz of Butter. Rub half the quantity of Butter into the flour. Put half of the milk & the rest of the butter on the fire, when the butter is melted mix with the cold milk. Put a large spoonful of good yeast to the flour - mix the milk with it gently with a wooden spoon, and beat it with the spoon for a few minutes till it is light and well mixed. Put it into a bowl before the fire with a little dry flour sprinkled over it: When risen work it up with the hand very lightly & very little Put out the cakes on the Tin and let them rise about twenty minutes at the fire before baking -
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Excellent Breakfast Cakes. Two pounds and a 1/4 of Flour. one quart of new milk - 4 oz of Butter. Rub half the quantity of Butter into the flour. Put half of the milk & the rest of the butter on the fire, when the butter is melted mix with the cold milk. Put a large spoonful of good yeast to the flour - mix the milk with it gently with a wooden spoon, and beat it with the spoon for a few minutes till it is light and well mixed. Put it into a bowl before the fire with a little dry flour sprinkled over it: When risen work it up with the hand very lightly & very little Put out the cakes on the Tin and let them rise about twenty minutes at the fire before baking -
Szathmary Culinary Manuscripts and Cookbooks
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