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English cookbook, 1820
Page 99
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add to every Pound of Potatoes two Ounces of Coarse brown Sugar and when just warm stir in for every Pound of Potatoes two table spoonfulls of Barm keep it warm till done fermenting and in 24 hours it may be used - a Pound of Potatoes will make a Quart of Barm and when made will keep 3 months, lay your Bread 8 hours before you bake it a Pans of this Composition added to a new quantity answers instead of the 2 spoonfulls of Barm - you are to use only the same quantity of this artificial Barm as of Common Barm -
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add to every Pound of Potatoes two Ounces of Coarse brown Sugar and when just warm stir in for every Pound of Potatoes two table spoonfulls of Barm keep it warm till done fermenting and in 24 hours it may be used - a Pound of Potatoes will make a Quart of Barm and when made will keep 3 months, lay your Bread 8 hours before you bake it a Pans of this Composition added to a new quantity answers instead of the 2 spoonfulls of Barm - you are to use only the same quantity of this artificial Barm as of Common Barm -
Szathmary Culinary Manuscripts and Cookbooks
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