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
Catalogue details

Licence: Public Domain Mark

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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    then give it what the bakers call a “ slight head upweigh into quarter, half, or pound weight loaves, and mould them up —the smaller into oval, the larger into long rolls; then let them stand till they prove. If a brick oven, bake on oven bottom; if an iron oven, they must be proved on a baking sheet or pan. 7.—Queen’s Bread. Take half a gallon of new milk about 90° Fahr., and put into the milk 5 ozs. of German yeast. When properly dissolved, add 1 lb. of flour and 1 lb. of moist sugar, and let it ferment for two hours. Then have melted i£ lbs. of butter, pour it into the ferment with 6 eggs and 2 ozs. of salt, and make all into a dough. Let it stand for half an hour, and work off into horse- shoes, circles, twists, &c. Prove, and bake in a good oven. 8.—American Condums. {For Breakfast.) Use the same dough as for plain breakfast rolls; mould them up the shape of an egg, but the dough must be if anything a little tighter; when moulded take your pin and press it in the middle of the roll; have a tin or board with a cloth laid on it well dusted with flour, lay your condums on the cloth, and let a small piece of the cloth be between each condum to keep them from sticking. Prove, and bake on the oven bottom. 9.—French Rolls. Use the same dough as for the above, but moulded a little longer, as for condums. Bake in French roll pans. French rolls must always be rasped. 10.—French Bread. Take 1 pint of milk, 1 lb. of butter, 4 ozs. of sugar, 1 oz. of