The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse].

  • Hannah Glasse
Date:
1751
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

    321/360 (page 297)
    fVhen a Barrel of Beer is turn'd four. nPO a Kilderkin of Beer throw in at the Bung a Quart of Oat- meal, lay the Bung on loofe two or three Days, then flop it uwn clofe, and let it dand a Month. Some throw in a Piece of Chalk as big as.a Turkey’s Egg, and when it has done working ltop it dole for a Month, then tap it. To make White Bread, after the London Way. ' mull take a Bufhelofthe fined Flour well drefTed, put n &lleading-trough at one End ready to mix, take a Callon of Water (which we cal] Liquor) and feme lead ; dir it into the Liquor till it looks of a good brown Colour and begins tuC,Ui 6’ “ram u an^ mix it with your Flour till it is about the i leknefs of a good Seed Cake 5 then cover it up with the Lid of the I rough, and let it dand three Hours, and as foon as you fee it Degin to fall take a Gallon,, more of Liquor, and weigh three Quarters of a Pound of Salt, and with your Hand mix it well with the V. ater: Strain it, and with this Liquor make your Dough of a moderate Thicknefs, fit to make up into Loaves; then cover it again with the Lid, and let it dand three Hours more. In the mean Time, put the Wood into the Oven and heat it. It will take two Hours heating. When your Spunge has dood its proper Time, oear the Oven,, and begin to make your Bread. Set it in the Cven and cl of e it up, and three Hours will jud bake it. When once it is in, you mud not open the Oven till the Bread is baked - and oblerve in Summer that your Water be Milk warm, and in Winter as hot as you can bear your Finger in it. Note, As to the exaS Quantity of Liquor your Dough will take Experience will teach you in two or three Times making, for all Fiour does not want the fame Quantity of Liquor; and if you make any Quantity, it will raile up the Lid and run over, when it has dood its Time. To make French Bread. TO thT ^uarts of Wafer’and one of Milk 5 in winter lea id mg hot, in Summer a little more than Milk warm. Sea- fon it well with Salt, then take a Pint and a Half of good Ale lead not bitter, lay it in a Gallon of Water the Night before, pour it off the Water, dir in your Yead into the Milk and Water! L ^irJ? y°ur ^an'd break in a little more than a Quarter of a ound of Butter, work it well till it is difiolved, then beat up two _ ggs in a Balon, and dir them in, have about a Peck and a Half of Flour, mix it with your Liquor $ in Winter make your Dough pretty