DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

Transcribe
Translate

Page 119

and placed near the fire for twenty-four hours. If right the yeast will rise very light and high. Thus prepared, it may be used immediately but it is better for being keept a day in the cellar closely covered, and will continue good a week.
To Make Fine or Course Bread or Rolls with the Yeast
1 one tea-cupful makes three pounds of fine flour into very light bread. 
2 To ten pounds of kitchen flour, use three tea-cupful of yeast 
3 To make rolls - mix the flour with milk, instead of water; and to six pounds of flour put two and a half cups of yeast; as the milk being heavier, requires more yeast. - In each of these cases a little experience will shew how much yeast is necessary. The dough rises best if it be made the last thing at night, and placed before the kitchen fire, on account of the evenness of this warmth. NB It will be found to produce a never failing supply at the least possible trouble and expence. It is easily understood, and the necessary materials are readily procured. The yeast is simple in the preparation, and superior in quality and wholesomeness - For Bread made with it is always light, is improved in whiteness, and keeps moist; it is free from all bitterness, and is more increased in quantity than bread made with common yeast

Saving...

and placed near the fire for twenty-four hours. If right the yeast will rise very light and high. Thus prepared, it may be used immediately but it is better for being keept a day in the cellar closely covered, and will continue good a week. To Make Fine or Course Bread or Rolls with the Yeast 1 one tea-cupful makes three pounds of fine flour into very light bread. 2 To ten pounds of kitchen flour, use three tea-cupful of yeast 3 To make rolls - mix the flour with milk, instead of water; and to six pounds of flour put two and a half cups of yeast; as the milk being heavier, requires more yeast. - In each of these cases a little experience will shew how much yeast is necessary. The dough rises best if it be made the last thing at night, and placed before the kitchen fire, on account of the evenness of this warmth. NB It will be found to produce a never failing supply at the least possible trouble and expence. It is easily understood, and the necessary materials are readily procured. The yeast is simple in the preparation, and superior in quality and wholesomeness - For Bread made with it is always light, is improved in whiteness, and keeps moist; it is free from all bitterness, and is more increased in quantity than bread made with common yeast