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English cookbook, ca. 1850-1870
Page 43
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43 Yeast. Mrs. Hall. Boil 4 oz. of Hops in two Gallons of Water until they sink - Strain off into a deep crock - Boil 4 lbs. of Potatoes, peel & bruise them - Mix them with two quarts of warm water, and press through a sieve into the former liquor - add two table spoonfuls of brown Sugar - Place the Yeast before the fire, stirring it occasionally with a stick until it rises, and then put in by for use - In moderately cool weather it will keep for a week - Pannequchs 1/4 lb beurre fondu sur un feu doux, 1/4 farine, 1/4 sucre en poudre, 8 jaunes d'oeufs 2 blancs, assez de lait pour faire un melange tres clair. Faites les frire sur un fourneau a un feu clair, ne les retournez pas, servez avec du sucre rape entre chaque pannequet.
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43 Yeast. Mrs. Hall. Boil 4 oz. of Hops in two Gallons of Water until they sink - Strain off into a deep crock - Boil 4 lbs. of Potatoes, peel & bruise them - Mix them with two quarts of warm water, and press through a sieve into the former liquor - add two table spoonfuls of brown Sugar - Place the Yeast before the fire, stirring it occasionally with a stick until it rises, and then put in by for use - In moderately cool weather it will keep for a week - Pannequchs 1/4 lb beurre fondu sur un feu doux, 1/4 farine, 1/4 sucre en poudre, 8 jaunes d'oeufs 2 blancs, assez de lait pour faire un melange tres clair. Faites les frire sur un fourneau a un feu clair, ne les retournez pas, servez avec du sucre rape entre chaque pannequet.
Szathmary Culinary Manuscripts and Cookbooks
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