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English cookbook, 1860
Page 58
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Summer crust for Tarts Six ounces of Butter to one pound of Flour, beat the yolk of an egg in a little water, make it into a stiff paste - roll it out very thin, do it over with the white of Egg, and Sift fine Sugar over it - To Make Furmity Take a pint of new wheat and steep it in cold water twenty four hours then take it out and put it in a coarse cloth or bag, tie it up loosely and beat off the husks with a thick stick, bash it and put it into a stone jar with a Sufficient quantity of cold water to cover it, set it into your oven after the bread is drawn and let it stand
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Summer crust for Tarts Six ounces of Butter to one pound of Flour, beat the yolk of an egg in a little water, make it into a stiff paste - roll it out very thin, do it over with the white of Egg, and Sift fine Sugar over it - To Make Furmity Take a pint of new wheat and steep it in cold water twenty four hours then take it out and put it in a coarse cloth or bag, tie it up loosely and beat off the husks with a thick stick, bash it and put it into a stone jar with a Sufficient quantity of cold water to cover it, set it into your oven after the bread is drawn and let it stand
Szathmary Culinary Manuscripts and Cookbooks
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