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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 31
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To do. Lecture. Md [Short?] Pastry. 1/ 1/ Always keep your hands and ingredients cool 2/ Water must be fresh. 3/ Dont use to much water. Just enough. 4/ Dont mix paste too much. 5/ Keep hot stuff away from pastry. 6/ Best to work on is; marble, next slab then last of all is wood. Short paste is the most important in the army. Recipe for short paste, 6 oz. Marg. 1 LB. flour. FOR 6 MEN. P. Salt 1/4 PT. Water approx. Method. Sieve flour. Break marg in flour. Fairly large pieces. Make a bay, place water in it. Mix together lightly Cut paste in flour. All recipes for 8 LB is for 100 men.
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To do. Lecture. Md [Short?] Pastry. 1/ 1/ Always keep your hands and ingredients cool 2/ Water must be fresh. 3/ Dont use to much water. Just enough. 4/ Dont mix paste too much. 5/ Keep hot stuff away from pastry. 6/ Best to work on is; marble, next slab then last of all is wood. Short paste is the most important in the army. Recipe for short paste, 6 oz. Marg. 1 LB. flour. FOR 6 MEN. P. Salt 1/4 PT. Water approx. Method. Sieve flour. Break marg in flour. Fairly large pieces. Make a bay, place water in it. Mix together lightly Cut paste in flour. All recipes for 8 LB is for 100 men.
Szathmary Culinary Manuscripts and Cookbooks
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