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Jane E. Hassler cookbook, June 1857
Page 27
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2 lb of flour, mix it well, let it rise, make it into rolls, and bake in a quick oven. French Rolls Rub an oz of Butter into a lb of Flour, 1 egg, a little yeast, and as much milk as will make a dough of midling stiffness, beat it well, but do not knead it, set it to rise, and bake it on tins. Mother Hess's, Corn Bread, very good. 2 qts of corn meal, 3/4 lb of Butter, 3 pints of cold milk, 8 eggs, 2 tablespoons of brown sugar, a little salt, a teaspoon of Saleratus, Beat it together, and bake in muffin rings on a griddle. Potato Rolls Rub an oz of Butter, into a lb of flour 1 egg, a little yeast, and as much milk as will make a dough of a middling stiffness, Beat it well, but do not knead it, let it rise, and bake it on tins.
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2 lb of flour, mix it well, let it rise, make it into rolls, and bake in a quick oven. French Rolls Rub an oz of Butter into a lb of Flour, 1 egg, a little yeast, and as much milk as will make a dough of midling stiffness, beat it well, but do not knead it, set it to rise, and bake it on tins. Mother Hess's, Corn Bread, very good. 2 qts of corn meal, 3/4 lb of Butter, 3 pints of cold milk, 8 eggs, 2 tablespoons of brown sugar, a little salt, a teaspoon of Saleratus, Beat it together, and bake in muffin rings on a griddle. Potato Rolls Rub an oz of Butter, into a lb of flour 1 egg, a little yeast, and as much milk as will make a dough of a middling stiffness, Beat it well, but do not knead it, let it rise, and bake it on tins.
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