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Bethune Family recipe book, October 22, 1826
Page 92
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89 Yeast Mrs Grahams. To one ounce of Hops put four Qts of Soft Water Let it boil near an hour strain off the Liquor and when cool mix with it a small quantity of yeast & let it ferment 24 hours then put it in bottles but do not cork it tight it will keep 2 or 3 weeks in a cool place When you make bread for half a stone of flour put near a Qt of warm water & half a pint of yeast mixed let it stand in a warm place all night to sponge and 5 hours before you bake it work it up into a paste. NB. When you make
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89 Yeast Mrs Grahams. To one ounce of Hops put four Qts of Soft Water Let it boil near an hour strain off the Liquor and when cool mix with it a small quantity of yeast & let it ferment 24 hours then put it in bottles but do not cork it tight it will keep 2 or 3 weeks in a cool place When you make bread for half a stone of flour put near a Qt of warm water & half a pint of yeast mixed let it stand in a warm place all night to sponge and 5 hours before you bake it work it up into a paste. NB. When you make
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