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New England cookbook, 1880s
Page 60
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Yeast. Pare, boil and mash twelve potatoes. Stir into these one cup of white sugar and 1 quart of boiling water. When cool add 1 quart of cold water and 1/2 pint of fresh yeast. Keep in a warm place about twelve hours when it will be ready for use. Shake it carefully before using. Always reserve some of the old yeast to raise the new. Milk Yeast. 1 cup of new milk 1 1/2 cups boiling water 1/2 teaspoon salt - flour to make a stiff batter. Buns continued. until light. Then cut into biscuits and raise again. Bake in a reasonably hot oven until brown, then rub the tops with milk and sugar and put back in the oven a few minutes
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Yeast. Pare, boil and mash twelve potatoes. Stir into these one cup of white sugar and 1 quart of boiling water. When cool add 1 quart of cold water and 1/2 pint of fresh yeast. Keep in a warm place about twelve hours when it will be ready for use. Shake it carefully before using. Always reserve some of the old yeast to raise the new. Milk Yeast. 1 cup of new milk 1 1/2 cups boiling water 1/2 teaspoon salt - flour to make a stiff batter. Buns continued. until light. Then cut into biscuits and raise again. Bake in a reasonably hot oven until brown, then rub the tops with milk and sugar and put back in the oven a few minutes
Szathmary Culinary Manuscripts and Cookbooks
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