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English cookbook, 1799
Page 102
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French Bread To 3 pounds of flour put 3 quarters of a pint of new milk half the quantity of warm warter the yolks of 4 eggs only well beaten two ounces of Butter well rubed in the flour three or 4 spoonfuls of good yest set it to rise by the fire bake it in a quick oven Italian Cheese a quart of thick Cream the juice of one large lemon and the peel grated, sugar to your taste a quarter of a pint of white wine wipped with a wisp to a froth then put it in a napkin or a sive for 28 hours then turn it out and ornament with sweet meats A Mattoke of Oles cut them in tenths and put Butter a peace of ham a onion pepper and salt stir them till enough then thicken the gravy with a little butter rolled in flour a pint of port wine a dozen onion small stewed and put in the middle when sent to the table
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French Bread To 3 pounds of flour put 3 quarters of a pint of new milk half the quantity of warm warter the yolks of 4 eggs only well beaten two ounces of Butter well rubed in the flour three or 4 spoonfuls of good yest set it to rise by the fire bake it in a quick oven Italian Cheese a quart of thick Cream the juice of one large lemon and the peel grated, sugar to your taste a quarter of a pint of white wine wipped with a wisp to a froth then put it in a napkin or a sive for 28 hours then turn it out and ornament with sweet meats A Mattoke of Oles cut them in tenths and put Butter a peace of ham a onion pepper and salt stir them till enough then thicken the gravy with a little butter rolled in flour a pint of port wine a dozen onion small stewed and put in the middle when sent to the table
Szathmary Culinary Manuscripts and Cookbooks
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