Transcribe
Translate
English cookbook, 1860
Page 21
More information
digital collection
archival collection guide
transcription tips
Artificial yeast by Mr [Risly?] of Ipswich Boil potatoes of the mealy sort till they are thoroughly soft skin and [mash?] them smooth and put as much hot water as will make the mash of the consistency of common beer yeast but not thicker add to every pound of potatoes two ounces of coarse sugar or treacle and when just warm stir in [illegible] of potatoes two spoonfuls of yeast keep it warm till it has done fermenting and in merly four hours it may be used it will keep three months Lay the bread & hams before you bake it
Saving...
prev
next
Artificial yeast by Mr [Risly?] of Ipswich Boil potatoes of the mealy sort till they are thoroughly soft skin and [mash?] them smooth and put as much hot water as will make the mash of the consistency of common beer yeast but not thicker add to every pound of potatoes two ounces of coarse sugar or treacle and when just warm stir in [illegible] of potatoes two spoonfuls of yeast keep it warm till it has done fermenting and in merly four hours it may be used it will keep three months Lay the bread & hams before you bake it
Szathmary Culinary Manuscripts and Cookbooks
sidebar
