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New England cookbook, 1855-1934
Page 60
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Mush Biscuits (from N York Observer) Make about a quart of meal mush or stir - about; while hot add a piece of butter about the size of an egg; thin it with milk adding a little salt, then add a little flour thin it with a tea cup of yeast, then add as much more flour as will make it to the consistence of dough; kneed it well, set it to rise & bake with a good fire. The meal makes the bread light & thus removes over the unhealthfulness of hot bread. (two crossed out recipes not transcribed)
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Mush Biscuits (from N York Observer) Make about a quart of meal mush or stir - about; while hot add a piece of butter about the size of an egg; thin it with milk adding a little salt, then add a little flour thin it with a tea cup of yeast, then add as much more flour as will make it to the consistence of dough; kneed it well, set it to rise & bake with a good fire. The meal makes the bread light & thus removes over the unhealthfulness of hot bread. (two crossed out recipes not transcribed)
Szathmary Culinary Manuscripts and Cookbooks
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