The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc |
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Page 6
... salt and a shilling for heat- ing the oven [ both these expenses would not now ( 1856 ) amount , at the utmost , to more than eight or nine - pence , seldom to more than six - pence ] , a clear four shillings saved upon every bushel of ...
... salt and a shilling for heat- ing the oven [ both these expenses would not now ( 1856 ) amount , at the utmost , to more than eight or nine - pence , seldom to more than six - pence ] , a clear four shillings saved upon every bushel of ...
Page 24
... salt indicates an inferior and highly ascescent food , which cannot fail to aggra- vate dyspepsia , and which may generate also serious calculous disorders . I have made many experiments on bread , and found the proportion of alum in it ...
... salt indicates an inferior and highly ascescent food , which cannot fail to aggra- vate dyspepsia , and which may generate also serious calculous disorders . I have made many experiments on bread , and found the proportion of alum in it ...
Page 100
... salt , and the hands may be used fearlessly to knead the bread which is made with it after the ingredients have been stirred together for an instant with a wooden spoon . All unfermented bread must be despatched to the oven the instant ...
... salt , and the hands may be used fearlessly to knead the bread which is made with it after the ingredients have been stirred together for an instant with a wooden spoon . All unfermented bread must be despatched to the oven the instant ...
Page 119
... salt has been well mixed with the flour , a hole is made in the centre , and the yeast , very smoothly diluted with a certain portion of warm water or milk - and - water , is gradually poured into it , the surrounding flour being ...
... salt has been well mixed with the flour , a hole is made in the centre , and the yeast , very smoothly diluted with a certain portion of warm water or milk - and - water , is gradually poured into it , the surrounding flour being ...
Page 120
... salt is used in making bread , it should be thoroughly dissolved and stirred to the liquid with which the dough is moistened . Fine salt may be well mingled in its dry state with the flour . Dough slowly fermented with a very small ...
... salt is used in making bread , it should be thoroughly dissolved and stirred to the liquid with which the dough is moistened . Fine salt may be well mingled in its dry state with the flour . Dough slowly fermented with a very small ...
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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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