DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Dr. J. C. Smith family household and medical book, 1847

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Dr. J. C. Smith family household and medical book, 1847

Page 25

Excellent Bread-1 ib. Course flour- fine flour mixed well together when dry- mix two tablespoonfuls of good yeast with one pt warm water l not ho tl let it stand quiet for 5 or 10 minutes till the bitter part of the yeast has settled- then strain completely through a funnel taking care not to let the part which has settled go through.
Then proceed as for other bread. Pour this liquid into a hole made in the middle of the dry flour + stir enough into it to make a batter + let it stand for 20 minutes or 1/2 an hour till it has risen sufficiently. Then knead it well into dough- adding more liquid and let it rise again- then make it up into one or two loaves-and bake it in a brick oven.
fine flour- and about a handful of boiled potatoes- 4 oz. fine sugar 5 oz. butter & eggs- 1 pint of milk 1 tablespoonful good yeast.  melt the butter in the

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Excellent Bread-1 ib. Course flour- fine flour mixed well together when dry- mix two tablespoonfuls of good yeast with one pt warm water l not ho tl let it stand quiet for 5 or 10 minutes till the bitter part of the yeast has settled- then strain completely through a funnel taking care not to let the part which has settled go through. Then proceed as for other bread. Pour this liquid into a hole made in the middle of the dry flour + stir enough into it to make a batter + let it stand for 20 minutes or 1/2 an hour till it has risen sufficiently. Then knead it well into dough- adding more liquid and let it rise again- then make it up into one or two loaves-and bake it in a brick oven. fine flour- and about a handful of boiled potatoes- 4 oz. fine sugar 5 oz. butter & eggs- 1 pint of milk 1 tablespoonful good yeast. melt the butter in the