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Emily Netuzed recipe book, August 1874
Page 17
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White Bread About a Pint of good new milk, make it rather warmer than when it is first milked, put to it 2 Tablespoonfuls of Barm & a little Salt. Add fine flour enough to make it into alight dough. Make it up immediately into Rolls & put into Tins, & then set it to rise before the fire. When it has risen to the utmost put it in the Oven at once. The ordinary way of Making Bread is to let it rise in the Dough & separate then make it up afterwards. (Mrs. Ellison/ Ginger Bread Cake 1/2 lb Butter, 1/2 lb moist Sugar, 1/2 lb Treacle ginger to taste, 1 lb flour 4 Eggs & a Dessertspoonful of Carbonate of Soda. Bake in a moderate oven till the Cake looks dry on the top. (Mrs. Driscoll)
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White Bread About a Pint of good new milk, make it rather warmer than when it is first milked, put to it 2 Tablespoonfuls of Barm & a little Salt. Add fine flour enough to make it into alight dough. Make it up immediately into Rolls & put into Tins, & then set it to rise before the fire. When it has risen to the utmost put it in the Oven at once. The ordinary way of Making Bread is to let it rise in the Dough & separate then make it up afterwards. (Mrs. Ellison/ Ginger Bread Cake 1/2 lb Butter, 1/2 lb moist Sugar, 1/2 lb Treacle ginger to taste, 1 lb flour 4 Eggs & a Dessertspoonful of Carbonate of Soda. Bake in a moderate oven till the Cake looks dry on the top. (Mrs. Driscoll)
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