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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 68
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68 [crossed out] Brown Bread Mrs Cay - To 14 pounds of Flour add half a Tea-spoonfull of Salt and a Mutchkin of yeast Cake - 5 Mutchkins of warm water - mix it with your hand to a stiff paste in a deep dish. Then turn it out on the Board and work it well for 3 minutes till it is smooth. Score it across the top - let it stand in a warmish place to rise for 2 hours with a cloth over it Then make it into 4 Loaves and work each separately 3 minutes as before and bake them 2 hours - NB - heat the Oven while the Bread is rising - Rice wall - Boil the rice in milk for a sweet dish or in white stock for meat with seasoning - till as thick as possible - Lay it on a [Search?] - for Patties, roll a piece with the hand into this shape [transcriber's note: here she has drawn a cylinder] fry them a light brown cut off the top & pick out the inside with the end of a teaspoon fill with minced veal or fowl - Wall about 2 inches high made up with the hand round an [apet?] minced meat or custard in it & slices of preserve laid round upon the wall -
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68 [crossed out] Brown Bread Mrs Cay - To 14 pounds of Flour add half a Tea-spoonfull of Salt and a Mutchkin of yeast Cake - 5 Mutchkins of warm water - mix it with your hand to a stiff paste in a deep dish. Then turn it out on the Board and work it well for 3 minutes till it is smooth. Score it across the top - let it stand in a warmish place to rise for 2 hours with a cloth over it Then make it into 4 Loaves and work each separately 3 minutes as before and bake them 2 hours - NB - heat the Oven while the Bread is rising - Rice wall - Boil the rice in milk for a sweet dish or in white stock for meat with seasoning - till as thick as possible - Lay it on a [Search?] - for Patties, roll a piece with the hand into this shape [transcriber's note: here she has drawn a cylinder] fry them a light brown cut off the top & pick out the inside with the end of a teaspoon fill with minced veal or fowl - Wall about 2 inches high made up with the hand round an [apet?] minced meat or custard in it & slices of preserve laid round upon the wall -
Szathmary Culinary Manuscripts and Cookbooks
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