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Emily Netuzed recipe book, August 1874
Page 36
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Recipe for Making Barm Take 1 Quart of Malt & 1 oz. of Hops - on these pour 4 Quarts of boiling water Let it stand in a warm place for 12 hours - then put 1/2 a pint of the old Stock or made Barm to it - again let it stand for 12 hours & then bottle it - it will be fit for use in 2 days - 1/2 a Pint is sufficient for 10 or 12 lbs flour Cocky Leeky Soup 1 Pheasant or Fowl to be put in about 5 Pints of water, when the water boils put in 2 1/2 doz of Leek heads (the white part only) - throw in a handful of [black prunes?], let the whole boil together for an hour longer with Pepper & Salt to taste
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Recipe for Making Barm Take 1 Quart of Malt & 1 oz. of Hops - on these pour 4 Quarts of boiling water Let it stand in a warm place for 12 hours - then put 1/2 a pint of the old Stock or made Barm to it - again let it stand for 12 hours & then bottle it - it will be fit for use in 2 days - 1/2 a Pint is sufficient for 10 or 12 lbs flour Cocky Leeky Soup 1 Pheasant or Fowl to be put in about 5 Pints of water, when the water boils put in 2 1/2 doz of Leek heads (the white part only) - throw in a handful of [black prunes?], let the whole boil together for an hour longer with Pepper & Salt to taste
Szathmary Culinary Manuscripts and Cookbooks
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