English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
À l'intérieur du livre
Résultats 1-3 sur 28
Page 147
... saffron industry . ' Common or best knowne Saffron groweth plentifully in Cambridge - shire , Saffron - Waldon , and other places thereabout , as corne in the fields ' , wrote John Gerard in his Herbal published in 1597. Some sixty ...
... saffron industry . ' Common or best knowne Saffron groweth plentifully in Cambridge - shire , Saffron - Waldon , and other places thereabout , as corne in the fields ' , wrote John Gerard in his Herbal published in 1597. Some sixty ...
Page 443
... saffron filaments , 4lb of currants , 1 tablespoon of chopped candied citron peel or ginger in syrup or a mixture of the two , 2 oz of sugar , 2 whole eggs , 4 pint of milk , 1 tea- spoon of mixed sweet pudding spice , 1 teaspoon of ...
... saffron filaments , 4lb of currants , 1 tablespoon of chopped candied citron peel or ginger in syrup or a mixture of the two , 2 oz of sugar , 2 whole eggs , 4 pint of milk , 1 tea- spoon of mixed sweet pudding spice , 1 teaspoon of ...
Page 445
... saffron cake has become ' the famous saffron cake ' . A recipe for this , noted in the Gibson / Pegus MS . , 2 differs from most in that it specifies stiffly whisked egg whites to be added to the risen dough just before the cakes ...
... saffron cake has become ' the famous saffron cake ' . A recipe for this , noted in the Gibson / Pegus MS . , 2 differs from most in that it specifies stiffly whisked egg whites to be added to the risen dough just before the cakes ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
21 autres sections non affichées
Autres éditions - Tout afficher
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