The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc |
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Page 86
... pint of flour weighs fourteen ounces , or two ounces less than a pound . A quart ( or half - quartern ) weighs one pound and three - quarters , and will make a loaf of two pounds and three ounces . A quartern ( or half - gallon ) weighs ...
... pint of flour weighs fourteen ounces , or two ounces less than a pound . A quart ( or half - quartern ) weighs one pound and three - quarters , and will make a loaf of two pounds and three ounces . A quartern ( or half - gallon ) weighs ...
Page 95
... pint of water will be sufficient for an ounce of yeast . Method of making German yeast .— " This yeast * This , in London and its neighbourhood , ought to be filtered for the purpose , and so ought all which is used in making bread . in ...
... pint of water will be sufficient for an ounce of yeast . Method of making German yeast .— " This yeast * This , in London and its neighbourhood , ought to be filtered for the purpose , and so ought all which is used in making bread . in ...
Page 97
... pint of water . Mix this well with the purified yeast , and leave it for twelve or fourteen hours . Then again pump water to it , stir it up well , and , when once more settled , draw it off , which concludes the process . The yeast ...
... pint of water . Mix this well with the purified yeast , and leave it for twelve or fourteen hours . Then again pump water to it , stir it up well , and , when once more settled , draw it off , which concludes the process . The yeast ...
Page 101
... pint of cold water . One drachm ( apothecaries ' weight ) of carbonate of soda must be rubbed through a fine sieve , and thoroughly mingled with the flour , before the acid is stirred to it . Strong muriatic acid 8 ozs . , cold water 21 ...
... pint of cold water . One drachm ( apothecaries ' weight ) of carbonate of soda must be rubbed through a fine sieve , and thoroughly mingled with the flour , before the acid is stirred to it . Strong muriatic acid 8 ozs . , cold water 21 ...
Page 115
... be required for it if this calculation were correct ; but it is seldom that more than three gallons will be needed , with the addition of half a pint of solid yeast . Rather less will I 2 SECT . III . ] 115 LIQUID FOR DOUGH .
... be required for it if this calculation were correct ; but it is seldom that more than three gallons will be needed , with the addition of half a pint of solid yeast . Rather less will I 2 SECT . III . ] 115 LIQUID FOR DOUGH .
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The English Bread-Book; for Domestic Use, Adapted to Families of Every Grade ... Eliza Acton No preview available - 2013 |
Common terms and phrases
acid AFRICAN WANDERINGS alum amongst Author bakers better bread-making brewers brick oven bushel cakes cheaper Edition cloth coloured Comprising Containing corn DAVID WOOSTER Dictionary dough Edinburgh Review Encyclopædia England English Engravings enlarged entirely fermentation fire flavour flour gallon German yeast gluten grain half heat History Illustrations improved ingredients JOHN kneaded left to rise light liquid loaf loaves London MACAULAY'S ESSAYS maize Maps MARQUIS DE CUSTINE meal milk and water mixed Moore's morocco muriatic acid nature numerous nutritious ounce oven Paris perfectly pint Plates portion Portrait Post 8vo pound of flour prepared price 21s price 58 quantity quarter quarts receipt render revised Robert Southey Rolland Royal Sally Lunn salt Second Edition Sketches soda spoon Square crown 8vo stirred sufficient tartaric acid Third Edition THOMAS BABINGTON MACAULAY tion Vignette vols warm wheat wholesome Wood Woodcuts
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