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New England cookbook, 1825-1870
Page 25
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Yeast 1 pint of Bran 1/2 pint of hops boiled a little while in 1 gallon of water - strain & sweeten it with a pint of molasses with the addition of 5 or 6 spoonfuls of honey (if convenient) add about a tea cup full of emptins suffer it to ferment about 12 hours & then cork it up Make up Cake A thing full of salt perlash & pepper, a thing full of suggar, a little mollases stir together and bake [Gierney?]
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Yeast 1 pint of Bran 1/2 pint of hops boiled a little while in 1 gallon of water - strain & sweeten it with a pint of molasses with the addition of 5 or 6 spoonfuls of honey (if convenient) add about a tea cup full of emptins suffer it to ferment about 12 hours & then cork it up Make up Cake A thing full of salt perlash & pepper, a thing full of suggar, a little mollases stir together and bake [Gierney?]
Szathmary Culinary Manuscripts and Cookbooks
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