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English cookbook, 1820
Page 241
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Stone of flour one pound of Potatoes. Boil and crush them very fine, and Strain them through a Hair Sive; this add to every pound of Potatoes half a pint of Liquor; mix these together and with warm water mix it with the flour in the same manner as using ale Barm. - NB Shake the Bottle before you pour any of the Liquor and out of it for use - Bread made with the above will be lighter; Sweeter, and Moister, than that made with ale Barm. - To Pot Shrimps When Pick'd put them in a well Tinned Pan with as large a Lump of Butter in proportion to your quantity of Shrimps as will Moisten them season them with Cayenne Pepper, Mace and a very little Salt - Shake them up till
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Stone of flour one pound of Potatoes. Boil and crush them very fine, and Strain them through a Hair Sive; this add to every pound of Potatoes half a pint of Liquor; mix these together and with warm water mix it with the flour in the same manner as using ale Barm. - NB Shake the Bottle before you pour any of the Liquor and out of it for use - Bread made with the above will be lighter; Sweeter, and Moister, than that made with ale Barm. - To Pot Shrimps When Pick'd put them in a well Tinned Pan with as large a Lump of Butter in proportion to your quantity of Shrimps as will Moisten them season them with Cayenne Pepper, Mace and a very little Salt - Shake them up till
Szathmary Culinary Manuscripts and Cookbooks
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