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English cookbook, 1860
Page 49
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white paper over them dipt in oil and pour Mutton suet over the paper you must take them out of the preserving pan gently putting them one by one into your jar and pouring the syrup over them immediately French Bread Take a quart of Flour rub into it a piece of Butter the size of a Walnut, a little Salt and almost a quarter of a pint of new ale yeast. wet it with warm milk pretty light then let it rise by the fire, Make it in small loaves, bake them in a quick oven & rest them - some people put 2 or 3 eggs in
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white paper over them dipt in oil and pour Mutton suet over the paper you must take them out of the preserving pan gently putting them one by one into your jar and pouring the syrup over them immediately French Bread Take a quart of Flour rub into it a piece of Butter the size of a Walnut, a little Salt and almost a quarter of a pint of new ale yeast. wet it with warm milk pretty light then let it rise by the fire, Make it in small loaves, bake them in a quick oven & rest them - some people put 2 or 3 eggs in
Szathmary Culinary Manuscripts and Cookbooks
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