The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc |
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Page xi
... Paste when it is too stiff To keep Bread · Page - 121 - 122 - 124 To freshen Stale Bread and Pastry , and preserve it from mould To know when Bread is sufficiently baked · · 125 - 125 SECTION IV . Bread Receipts - Preliminary ...
... Paste when it is too stiff To keep Bread · Page - 121 - 122 - 124 To freshen Stale Bread and Pastry , and preserve it from mould To know when Bread is sufficiently baked · · 125 - 125 SECTION IV . Bread Receipts - Preliminary ...
Page 16
... and to be able to fabri- cate , in perfection , different kinds of paste and * These clauses are worthy of application in every country . bread . " No baker could have a partner , 16 [ PART I. THE ENGLISH BREAD - BOOK .
... and to be able to fabri- cate , in perfection , different kinds of paste and * These clauses are worthy of application in every country . bread . " No baker could have a partner , 16 [ PART I. THE ENGLISH BREAD - BOOK .
Page 38
... new state of things commenced . At that period the paste - kneader of a distinguished inventor , M. Boland , was in operation in several establishments , and produced very good results ; but it 38 [ PART I. THE ENGLISH BREAD - BOOK .
... new state of things commenced . At that period the paste - kneader of a distinguished inventor , M. Boland , was in operation in several establishments , and produced very good results ; but it 38 [ PART I. THE ENGLISH BREAD - BOOK .
Page 54
... paste made with it broke and crumbled ( so that it could by no means be converted into bread ) ; and when it was placed on a sieve , and subjected to the action of water poured on it in a small stream , instead of gluten , it left only ...
... paste made with it broke and crumbled ( so that it could by no means be converted into bread ) ; and when it was placed on a sieve , and subjected to the action of water poured on it in a small stream , instead of gluten , it left only ...
Page 58
... paste with a little water ; let the paste be worked up in one's closed hand under water , and let the water be frequently changed so long as it continues to be whitened by the flour . The portion which remains in the hand will now be ...
... paste with a little water ; let the paste be worked up in one's closed hand under water , and let the water be frequently changed so long as it continues to be whitened by the flour . The portion which remains in the hand will now be ...
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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
Académie des Sciences acid adulteration alum amongst Author baked bakers best flour better bread-making brewers bushel cakes CHARLES MERIVALE cheaper Edition cloth cold coloured Comprising Containing corn Dictionary dough Encyclopædia England English entirely excellent fermentation fire flavour flour France gallon GEORGE MOORE German yeast gluten grain half heat History hour improvement ingredients JAMES MARTINEAU kilogrammes kneaded kneader labour left to rise less light liquid loaf loaves maize meal milk and water mixed morocco muriatic acid nature numerous nutritious ounce oven Paris perfectly pint Plates polenta portion Portrait and Vignette Post 8vo pound of flour prepared price 21s price 58 proportion quantity quarts receipt render revised ROBERT SOUTHEY Rolland Royal Sally Lunn salt Second Edition soda sponge spoon Square crown 8vo stirred sufficient tartaric acid teaspoonful thick three quarters tion vols warm wheat wheaten wholesome Woodcuts
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