DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 239

French Bread.  Ms Gally of Langolds receipt.
Two quarts of Flour - One quart of Milk Three Spoonfuls of Cream - two whites and one yolk of Eggs - One Spoonful & a half of yeast and a little Salt - Whip the Eggs and yeast together then put in the Cream, adn after that the Milk and Flour - beat it with your hand - it must be mix before Seven oClock and stand cover'd before the fire till eight oClock - then knead it, and put into Tins - cover them up, and let them stand half a hour before the Fire - and then put them into the Oven, Strew the Tins with some raspings before you put the Bread in - when they begin to rise and harden take them out and rest them and put them without the Tins to finish baking. This quantity will make Twelve Rolls and Six Bricks - Never Butter or Season you Tins -

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French Bread. Ms Gally of Langolds receipt. Two quarts of Flour - One quart of Milk Three Spoonfuls of Cream - two whites and one yolk of Eggs - One Spoonful & a half of yeast and a little Salt - Whip the Eggs and yeast together then put in the Cream, adn after that the Milk and Flour - beat it with your hand - it must be mix before Seven oClock and stand cover'd before the fire till eight oClock - then knead it, and put into Tins - cover them up, and let them stand half a hour before the Fire - and then put them into the Oven, Strew the Tins with some raspings before you put the Bread in - when they begin to rise and harden take them out and rest them and put them without the Tins to finish baking. This quantity will make Twelve Rolls and Six Bricks - Never Butter or Season you Tins -