English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 72
Elizabeth David. Potatoes and potato flour During the grain shortages of the Napoleonic Wars and of the early decades of the nineteenth century and again in the early 1840s before the repeal of the Corn Laws , potatoes , boiled and ...
Elizabeth David. Potatoes and potato flour During the grain shortages of the Napoleonic Wars and of the early decades of the nineteenth century and again in the early 1840s before the repeal of the Corn Laws , potatoes , boiled and ...
Page 289
... potatoes ( two medium sized ones will be ample ) are cooked , peeled , sieved and weighed , mix them with the flour ... potatoes to add to bread dough , I find the best way is to boil them in their skins , watch them carefully and ...
... potatoes ( two medium sized ones will be ample ) are cooked , peeled , sieved and weighed , mix them with the flour ... potatoes to add to bread dough , I find the best way is to boil them in their skins , watch them carefully and ...
Page 290
Elizabeth David. more economical of effort to cook enough potatoes at one go to make potato cakes or potatoes browned in a frying pan . 4. A cheap recipe - it sounds like a war - time formula - for potato bread is given in a Penguin ...
Elizabeth David. more economical of effort to cook enough potatoes at one go to make potato cakes or potatoes browned in a frying pan . 4. A cheap recipe - it sounds like a war - time formula - for potato bread is given in a Penguin ...
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