The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc |
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Page 60
... warm climates abounds in it more than any which is produced in England ; and the hard - grained , as already shown , more than the soft - kernelled white wheat . It enters into the composition of rye and other of the cereal grains , but ...
... warm climates abounds in it more than any which is produced in England ; and the hard - grained , as already shown , more than the soft - kernelled white wheat . It enters into the composition of rye and other of the cereal grains , but ...
Page 72
... warm weather being allowed for its rising . One part in three of rye- flour may be used for paste also , which will answer excellently for plain puddings or common pies . BARLEY . Mr. Webster says of this grain , that " it is next in ...
... warm weather being allowed for its rising . One part in three of rye- flour may be used for paste also , which will answer excellently for plain puddings or common pies . BARLEY . Mr. Webster says of this grain , that " it is next in ...
Page 80
... warm , into any kind of mould . A well secured jar , placed in a slow oven , is best adapted to the success of this rice - bread , if it may be so called . In times of dearth it would be a valuable substitute for wheaten bread in part ...
... warm , into any kind of mould . A well secured jar , placed in a slow oven , is best adapted to the success of this rice - bread , if it may be so called . In times of dearth it would be a valuable substitute for wheaten bread in part ...
Page 93
... warm water , and setting it in a warm place to rise . A teaspoonful of sugar will be sufficient for two tablespoonfuls of solid yeast : a little warm flour will further help the fermentation . The whole may be mixed into a thin batter ...
... warm water , and setting it in a warm place to rise . A teaspoonful of sugar will be sufficient for two tablespoonfuls of solid yeast : a little warm flour will further help the fermentation . The whole may be mixed into a thin batter ...
Page 103
... warm weather will soon become sour or mouldy . Loaves which are baked in tins or pans should be loosened from them directly they are taken from the oven and , like all other bread , turned upside down , or the steam , not being able to ...
... warm weather will soon become sour or mouldy . Loaves which are baked in tins or pans should be loosened from them directly they are taken from the oven and , like all other bread , turned upside down , or the steam , not being able to ...
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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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