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American cookbook, 1930s?
Page 12
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Crackers Rub six ounces of butter into two pounds of flour, dissolve two spoonfuls of salaeratus in a wineglass of milk and strain it on the flour add a teaspoonful of Salt and milk sufficient to roll it out, Beat it with a rolling pin for half an hour, pounding it out thin, cut it into cakes with a tumbler, bake them about fifteen minutes and then take them out of the oven, When the rest of your things are baked Enough, take them out, add in the crackers again and let them remain till baked hard & crispy. Buckwheat Cakes Mix a quart of buckwheat flour with a pint of lukewarm milk or water, and twelve spoonfuls of yeast and set it in a warm place to rise When light, which will
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Crackers Rub six ounces of butter into two pounds of flour, dissolve two spoonfuls of salaeratus in a wineglass of milk and strain it on the flour add a teaspoonful of Salt and milk sufficient to roll it out, Beat it with a rolling pin for half an hour, pounding it out thin, cut it into cakes with a tumbler, bake them about fifteen minutes and then take them out of the oven, When the rest of your things are baked Enough, take them out, add in the crackers again and let them remain till baked hard & crispy. Buckwheat Cakes Mix a quart of buckwheat flour with a pint of lukewarm milk or water, and twelve spoonfuls of yeast and set it in a warm place to rise When light, which will
Szathmary Culinary Manuscripts and Cookbooks
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