English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 235
... pint ( 1 gill ) I cup flour 150 g 6 oz 170 g 7 oz 200 g 8 oz lb 1 cup liquid 225 g 9 oz kg / litre 250 g 10 OZ pint 2 cups flour 280 g II OZ 310 g 12 oz lb 340 g 13 oz 365 g 14 oz 400 g 15 oz pint 420 g 16 oz I lb I pint 450 g 2 cups ...
... pint ( 1 gill ) I cup flour 150 g 6 oz 170 g 7 oz 200 g 8 oz lb 1 cup liquid 225 g 9 oz kg / litre 250 g 10 OZ pint 2 cups flour 280 g II OZ 310 g 12 oz lb 340 g 13 oz 365 g 14 oz 400 g 15 oz pint 420 g 16 oz I lb I pint 450 g 2 cups ...
Page 412
... pint of milk , 4 eggs . U.S. equivalents : cup or so each of unbleached flour and barley meal ( see p . viii ) ; oz yeast ( 1 tsp dry ) ; good tsp salt ; a little under 2 cups of milk ; 4 eggs . Warm pint of the milk . Put the two ...
... pint of milk , 4 eggs . U.S. equivalents : cup or so each of unbleached flour and barley meal ( see p . viii ) ; oz yeast ( 1 tsp dry ) ; good tsp salt ; a little under 2 cups of milk ; 4 eggs . Warm pint of the milk . Put the two ...
Page 457
... pint of Cream , three spoonfuls of Rosewater , three quarters of a pound of Sugar , half a pint of Sack , a quarter of a pint of Yest , and six Eggs , so make it and bake it . ' ibid . At a preliminary reading the first of the Countess ...
... pint of Cream , three spoonfuls of Rosewater , three quarters of a pound of Sugar , half a pint of Sack , a quarter of a pint of Yest , and six Eggs , so make it and bake it . ' ibid . At a preliminary reading the first of the Countess ...
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