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American cookbook, ca. 1850
Page 97
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Tops & Bottoms Miss Lay Rub a pint of butter the size of an orange into as much flour as will stiffen a pint of milk, the flour should be put to the fire to warm, the milk should be hot but not boiling, put to it a dessert spoonfull of Yeast if common yeast if German a piece the size of a large walnut, this must be dissolved in a portion of the milk when done stir it & let it sink so that the grits may remain at the bottom then strain upon the flour mix one egg yolk & white with the milk The dough must be so thick that it will not require more flour added set it to the fire to rise then take it & work it on a board / slightly floured / the same as if you are making it into a cake then sit it down to the fire again for a short time when rolled out they must be about 1/2 an inch thick cut them with a tin put them on tin sheets & put before the to rise, put them into a quick oven & bake a pale color, when baked enough take them out & divide them put them on the tin sheets again while hot & sit them in the oven to dry if too brown they are disagreeable
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Tops & Bottoms Miss Lay Rub a pint of butter the size of an orange into as much flour as will stiffen a pint of milk, the flour should be put to the fire to warm, the milk should be hot but not boiling, put to it a dessert spoonfull of Yeast if common yeast if German a piece the size of a large walnut, this must be dissolved in a portion of the milk when done stir it & let it sink so that the grits may remain at the bottom then strain upon the flour mix one egg yolk & white with the milk The dough must be so thick that it will not require more flour added set it to the fire to rise then take it & work it on a board / slightly floured / the same as if you are making it into a cake then sit it down to the fire again for a short time when rolled out they must be about 1/2 an inch thick cut them with a tin put them on tin sheets & put before the to rise, put them into a quick oven & bake a pale color, when baked enough take them out & divide them put them on the tin sheets again while hot & sit them in the oven to dry if too brown they are disagreeable
Szathmary Culinary Manuscripts and Cookbooks
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