The Rumford cook book / by Fannie Merritt Farmer.

  • Fannie Farmer
Date:
[1910?]
Catalogue details

Licence: Public Domain Mark

Credit: The Rumford cook book / by Fannie Merritt Farmer. Source: Wellcome Collection.

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    Table of Proportions 1 measure liquid to 1 measure flour for pour batters. 1 measure liquid to about 2 measures flour for drop batters. : 1 measure liquid to about 3 measures flour for dough. ’% to 2 or more cakes compressed yeast softened in 4 ; cup water to 1 pint liquid. ‘4 eup liquid yeast to 1 pint liquid. 14 teaspoon salt to 1 quart milk for custards. 14 teaspoon salt to 1 cup, or 1 teaspoon to 1 quart sauce or soup. 14 teaspoon salt to 1 pint flour. 1 teaspoon flavoring extract to 1 quart custard, or cream... 1 tablespoon flavoring extract to 1 quart mixture to be frozen. 24 cup, or less, sugar to a quart milk for custards, etc. 1 cup sugar to 1 quart milk or cream for ice cream. 1 cup sugar for each dozen yolks used in ice cream. 4 eggs to 1 quart milk for plain cup custard. 6 to 8 eggs to 1 quart milk for custards to be turned from mold. 14 package, or half an ounce gelatine to scant Pint liquid. 3 cups water, more of milk, or stock, to1 cup rice. -lounce (2 tablespoons) butter, 4% ounce (2 table- spoons) flour to 1 cup liquid for sauce. 1 ounce (2 tablespoons) butter, 1% ounce (2 table- spoons) flour to 1 pint liquid for soups. 1 cup cooked meat, or fish cut in cubes, to 34 or 1 whole cup sauce. Meat from 3% pound chicken ee Age 1 pint, or 1 pound. edd dubs 4 f ; i ce ne en TT x 22502902437 (eter 326
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