English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 100
... Eliza Acton's Modern Cookery was reprinted twice , and for the third printing , from which her directions concerning yeast are quoted , she had already made revisions and improvements . By 1855 she had revised the whole book . Her re ...
... Eliza Acton's Modern Cookery was reprinted twice , and for the third printing , from which her directions concerning yeast are quoted , she had already made revisions and improvements . By 1855 she had revised the whole book . Her re ...
Page 146
Elizabeth David. Eliza Acton in her English Bread Book ( 1857 ) , ' aniseed is commonly mixed with bread . Indeed it ... Eliza Acton gave a recipe ( Modern Cookery , 1845 ) for a ginger loaf or rolls made with 2 oz of ground ginger to 2 ...
Elizabeth David. Eliza Acton in her English Bread Book ( 1857 ) , ' aniseed is commonly mixed with bread . Indeed it ... Eliza Acton gave a recipe ( Modern Cookery , 1845 ) for a ginger loaf or rolls made with 2 oz of ground ginger to 2 ...
Page 290
... Eliza Acton gives the proportions of potatoes to flour for a potato loaf as 7 lb , weighed after cooking and peeling , to a gallon of meal or flour . This , again , is weight for weight , a gallon of flour being 7 lb. Miss Acton , like ...
... Eliza Acton gives the proportions of potatoes to flour for a potato loaf as 7 lb , weighed after cooking and peeling , to a gallon of meal or flour . This , again , is weight for weight , a gallon of flour being 7 lb. Miss Acton , like ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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Expressions et termes fréquents
bakers bakestone baking powder barley barm batch Bath buns blinis bowl bran bread dough bread flour breadmaking brick oven brioche brown buns butter cake candied peel centre century cheese Cookery Book cooking cottage loaf cover cream crumpets crust currants dough earthenware eggs Eliza Acton English fermentation flavour French bread fruit grain half heat household inches ingredients knead kugelhopf lard lardy cakes lb of flour leave leaven loaf loaves London malt manchet meal method milk and water mill mixed mixture mould muffins nutmeg oatcakes oatmeal ounce oz of yeast oz yeast pancakes pastry peel pint pizza potatoes pound proportion quantity recipe rise rolls round saffron Sally Lunn shape soda bread soft spice spice buns stone strong plain sugar tablespoons tbsp temperature toast tsp dry tsp salt U.S. equivalents unbleached flour watermills weight wheat white flour whole wholemeal yeast 1 tsp