To Make French Breade
Item
Title
To Make French Breade
Date
en
1694/1795
Description
A recipe for a french bread, using flour, milk, butter, salt, yeast, and vinegar, baked in loafs.
Transcript
To Make French Breade
[inserted left margin: 20] Take half a peck of flower, seasen it with salt & a quart of milch, & a litele butter, warm it & put in youre meale, being made like a py, & put in 2 eggs half a spoune full of vinecere, mingle a litele your flowre with it, & a pint of [yest], and let it stand the fire to rise, then put in the rest of youre meal, & melted butter, for you were not to use half of it at the first, mix & make it in to a light paiste and let it stand by the fire an houre, to rise then make it up in to lofes and bake it—
[inserted left margin: 20] Take half a peck of flower, seasen it with salt & a quart of milch, & a litele butter, warm it & put in youre meale, being made like a py, & put in 2 eggs half a spoune full of vinecere, mingle a litele your flowre with it, & a pint of [yest], and let it stand the fire to rise, then put in the rest of youre meal, & melted butter, for you were not to use half of it at the first, mix & make it in to a light paiste and let it stand by the fire an houre, to rise then make it up in to lofes and bake it—
Subject
Contributor
en
Cheston, Jarissa
en
Oberle, George
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.