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Julian Booker Thompson recipe and travel book, 1898
Page 43
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Sponge for Raised Cake 1/2 cake of magic yeast soaked in luke warm water (1/2 cup) Then take some warm water, 1/2 teaspoon salt, and make a thick batter with flour, add yeast. And keep warm until very light (5 or 6 hours) To Blanch Almonds. This is a very quick way: Put them in a saucepan with enough cold water to cover them; let the water just boil; then strain it off; rinse the almonds quickly in cold water and rub in a cloth. The skins will come off quite easily.
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Sponge for Raised Cake 1/2 cake of magic yeast soaked in luke warm water (1/2 cup) Then take some warm water, 1/2 teaspoon salt, and make a thick batter with flour, add yeast. And keep warm until very light (5 or 6 hours) To Blanch Almonds. This is a very quick way: Put them in a saucepan with enough cold water to cover them; let the water just boil; then strain it off; rinse the almonds quickly in cold water and rub in a cloth. The skins will come off quite easily.
Szathmary Culinary Manuscripts and Cookbooks
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