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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 72
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(Mrs Price) To Make Pottatoe Yeast Rub four of the best Mealy Potatoes through a [lain?] sieve add as such water as will make it the thickness of common yeast, a meat spoonful of brown sugar and the same quantity of yeast. [Mixd} let it stand near the fire 1/2 an hour, to rise. Then make your bread and let it rise and [round?] before you take this will serve a loaf of two quarter of [illegible] (Mrs E [Ushick?]) For a [illegible] cough Take white sugar brandy and conserve of Roses, Honey & raisins of the Sun stoned. Pound all together and not
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(Mrs Price) To Make Pottatoe Yeast Rub four of the best Mealy Potatoes through a [lain?] sieve add as such water as will make it the thickness of common yeast, a meat spoonful of brown sugar and the same quantity of yeast. [Mixd} let it stand near the fire 1/2 an hour, to rise. Then make your bread and let it rise and [round?] before you take this will serve a loaf of two quarter of [illegible] (Mrs E [Ushick?]) For a [illegible] cough Take white sugar brandy and conserve of Roses, Honey & raisins of the Sun stoned. Pound all together and not
Szathmary Culinary Manuscripts and Cookbooks
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