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New England cookbook, 1855-1934
Page 85
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Yeast (Won't Sour) Take a cup of grated raw potatoe - grated as quickly as possible - so that may not be dark - then pour on it a quart of boiling water, and stir until it thickens. Add a half cup salt, half cup sugar - and cool it. When cool pour in a half cup of lively yeast. No salt is needed in the bread made with this yeast. Stewed Lobsters A little water, (about a gill) table spoon full of vinegar, a little salt & pepper a piece of butter - according to your taste. - Common Cake 2 cups of flour 1 do sugar 1/2 do butter 1/2 do milk 3 eggs - 1/2 teaspoon full of soda 1 teaspoon do of Cream to of tartar Sponge Cake 3 eggs - Cup of sugar 1 cup flour - Bake slowly Gingerbread (good kind 2 cups of sugar 1 do butter 1 do milk - flour enough to roll out teaspoonful of saleratus nutmeg & ginger Bake quick.
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Yeast (Won't Sour) Take a cup of grated raw potatoe - grated as quickly as possible - so that may not be dark - then pour on it a quart of boiling water, and stir until it thickens. Add a half cup salt, half cup sugar - and cool it. When cool pour in a half cup of lively yeast. No salt is needed in the bread made with this yeast. Stewed Lobsters A little water, (about a gill) table spoon full of vinegar, a little salt & pepper a piece of butter - according to your taste. - Common Cake 2 cups of flour 1 do sugar 1/2 do butter 1/2 do milk 3 eggs - 1/2 teaspoon full of soda 1 teaspoon do of Cream to of tartar Sponge Cake 3 eggs - Cup of sugar 1 cup flour - Bake slowly Gingerbread (good kind 2 cups of sugar 1 do butter 1 do milk - flour enough to roll out teaspoonful of saleratus nutmeg & ginger Bake quick.
Szathmary Culinary Manuscripts and Cookbooks
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