English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 414
... half and half mixture of buckwheat and white flour or even all white flour makes a much lighter , if less authentic , batter . And as for the embellishments , these are a matter of taste , of what you can afford and of what is available ...
... half and half mixture of buckwheat and white flour or even all white flour makes a much lighter , if less authentic , batter . And as for the embellishments , these are a matter of taste , of what you can afford and of what is available ...
Page 446
... half an ounce of each , an ounce of Cinnamon , half an ounce of Nutmegs , four ounces of Sugar , one pint of Sack mixed with a quart at least of thick barm of Ale ( as soon as it is settled , to have the thick fall to the bottom , which ...
... half an ounce of each , an ounce of Cinnamon , half an ounce of Nutmegs , four ounces of Sugar , one pint of Sack mixed with a quart at least of thick barm of Ale ( as soon as it is settled , to have the thick fall to the bottom , which ...
Page 472
... half a pound of butter ; then put to it some spice , a little salt , a quarter and half of sugar , half a pound of raisins stoned , and half a pound of currants ; make these into a cake , with half a pint of ale - yeast , four eggs and ...
... half a pound of butter ; then put to it some spice , a little salt , a quarter and half of sugar , half a pound of raisins stoned , and half a pound of currants ; make these into a cake , with half a pint of ale - yeast , four eggs and ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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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