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Alice Electa Pickard recipe book, 1868
Page 40
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Wheat & Indian Bread. To 2 quarts fine Indian meal add boiling water enough to wet the same - when sufficiently cool add 1 tea spoon salt 1/2 pint yeast 1 tea spoon soda 1/2 cup molasses & flour enough to be kneaded hard. When light bake 2 hours in a well heated oven. It should be baked until brown. Rusk. Mrs. Hodges. 1/2 pint milk 1 cup yeast & 2 eggs - flour enough to make batter. Let rise over night - mix with 1/2 cup butter & 1 cup sugar & 1 nutmeg. Make into rolls Biscittes Prof. Blot. 4 ounces flour on paste board - make hole in the middle 4 ounces sugar 1 teaspoon butter yolks of 3 eggs - [work?] hard together - make into roll about 1 inch thick - cut in pieces long shape like [drawing of oval] grease pan with butter - glaze with one egg - dip sharp knife into flour & cut lengthwise nearly through Bake
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Wheat & Indian Bread. To 2 quarts fine Indian meal add boiling water enough to wet the same - when sufficiently cool add 1 tea spoon salt 1/2 pint yeast 1 tea spoon soda 1/2 cup molasses & flour enough to be kneaded hard. When light bake 2 hours in a well heated oven. It should be baked until brown. Rusk. Mrs. Hodges. 1/2 pint milk 1 cup yeast & 2 eggs - flour enough to make batter. Let rise over night - mix with 1/2 cup butter & 1 cup sugar & 1 nutmeg. Make into rolls Biscittes Prof. Blot. 4 ounces flour on paste board - make hole in the middle 4 ounces sugar 1 teaspoon butter yolks of 3 eggs - [work?] hard together - make into roll about 1 inch thick - cut in pieces long shape like [drawing of oval] grease pan with butter - glaze with one egg - dip sharp knife into flour & cut lengthwise nearly through Bake
Szathmary Culinary Manuscripts and Cookbooks
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