The pastrycook & confectioner's guide : for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread - cakes - fancy biscuits - ice creams and water ices - jellies - pies, puddings and custards - joints, meat pies and dishes - poultry and game - ornamental sugar-work and butter-work etc., etc. with useful hints and instructions / by Robert Wells.

Wells, Robert

Date:: 1889

Credit: The pastrycook & confectioner's guide : for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread - cakes - fancy biscuits - ice creams and water ices - jellies - pies, puddings and custards - joints, meat pies and dishes - poultry and game - ornamental sugar-work and butter-work etc., etc. with useful hints and instructions / by Robert Wells. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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$BAKING TIME TABLE. [NB.—This Table is copyright, and cannot be reprinted unless permission be previously obtained from the Author.] The following table, giving the exact temperature of oven, and the approximate time required to bake various classes of goods, has been compiled from the results of tests made in the ovens of one of the best-appointed modern bakeries in the United Kingdom, and will be found handy and reliable with either Scotch, Drawplate, or Decker ovens, or any other ordinary oven where a reliable pyrometer or heat indicator is used But the pyrometer used must be reliable for the follow- ing reason. Suppose that the actual heat of an oven is 360 degrees, and the pyrometer registers 400 degrees, the time given in -the table for transmuting the various doughs and batters during the process of baking would be misleading. Temperature of Fahr. oven. Time in oven. Gingerbread, i-lb. blocks 370° ... 21 hours. „ 2-lb. blocks 370° ... 3 „ Genoa, Sultana, Madeira, Plum, Seed, and Almond cakes, 1 lb. each 400° ... 55 minutes. Cheesecakes, 2d. each 4250 • •• 3° » German buns, Paris buns, and the like ... 420° ... 12 „ Tea cakes, scones, and the like 430° ... 15 „ Chester cake 4250 ••• 45 „ Soft or fancy biscuits 4250 ... .12 „ Ginger snaps 400° ... 15 Macaroon tarts 375° ••• 3° „ Sponge moulds, 1 lb. each 35°° ... 45 „ Rock buns, id. each 43°° ... 15 „ Lemon tarts 420° ... 20 „ Mincepies, and the like 4250 ... 30 „ Fruit slab cake, 7-lb. blocks 375° ... 2J hours. Seed cake, do. ... 2 [This for 6d. per lb. cake. A richer quality will require cooler heat and more time.] Shortbread (Scotch), id. each 380° ... 12 minutes. Shortbread (Scotch), i-lb. blocks 375° ••• 45 „ Perkins, id. each 375° ... 20 „ Queen cakes, Madeira buns, Rice cake, etc. 380° ... 20 „ Plum cake, 2 lb. each, 6d. per lb. 375° ... 2\ hours. Plum cake, 4 lb. each, 6d. per lb. 375° ••• 3 „ English tin bread, ii-lb. loaves 475° ... 40 minutes. „ „ „ 2-lb. loaves 475° ... 50 „ v „ „ 4-lb. loaves 475° hours. [English cottage bread (fancy) should be egg-washed on top before being$

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