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Wheat flour five lbs | Wheat flour five lbs | ||
Boil or rather simmer the | Boil or rather simmer the rice in water till it becomes perfectly soft, bruise it so that it may have the appearance of a uniform jelly, then mix the flour with it, the <sic>yest</sic> salt, & as much water as necessary to knead it. | ||
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Scotch barley, maize, grits, pease or beans boiled in the same manner as directed for the rice & made into bread with | Scotch barley, maize, grits, pease or beans boiled in the same manner as directed for the rice & made into bread with perhaps an equal weight of flour of any kind; & half the weight of potatoes if with wheaten flour, an equal weight if with any other. | ||
<p>paragraph</p> | <p>paragraph</p> | ||
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Bean flour one pound; neats foot jelly, about as stiff as calve's foot jelly is usually made, half a pint. | Bean flour one pound; neats foot jelly, about as stiff as calve's foot jelly is usually made, half a pint. | ||
Animal gluten instead of the gluten of wheat has never yet been tried at all but it may probably be found an excellent substitute and is | Animal gluten instead of the gluten of wheat has never yet been tried at all but it may probably be found an excellent substitute and is worth the trouble of trial 3 or 4 times in different proportions & with various kinds of meal. | ||
<p>paragraph</p> | <p>paragraph</p> | ||
In bread making note the following particulars at the time of making it, | In bread making note the following particulars at the time of making it, otherwise they will be vague experiments from which it will be impossible to ascertain the comparative <sic>expence</sic> | ||
Measure of the grain before it is sent to the mill. Weight of the whole grain. Weight of flour returned by the miller | Measure of the grain before it is sent to the mill. Weight of the whole grain. Weight of flour returned by the miller | ||
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The gluten of wheat gives lightness & porosity | The gluten of wheat gives lightness & porosity | ||
Potatoes contain more gluten than wheat | |||
To make the cheapest bread it is usual to employ one part potatoes, two parts cheap flour; but to make light bread of oatmeal &c there should be two | To make the cheapest bread it is usual to employ one part potatoes, two parts cheap flour; but to make light bread of oatmeal &c there should be two parts potatoes, one part meal | ||
Wheaten flour, bean flour, rice & potatoes may be used in mixtures to give whiteness | Wheaten flour, bean flour, rice & potatoes may be used in mixtures to give whiteness | ||
Potatoes to make bread keep long without growing harsh | Potatoes to make bread keep long without growing harsh | ||
Also to give sweetness to overcome the bitter | Also to give sweetness to overcome the bitter taste of oatmeal | ||
Maize is supposed to make a very white bread | Maize is supposed to make a very white bread | ||
When bread has been made too dry cool it very quickly, but not in a place where there is a current of air; if too wet cool it gradually in a moderate current of air | When bread has been made too dry cool it very quickly, but not in a place where there is a current of air; if too wet cool it gradually in a moderate current of air | ||
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<p>paragraph</p> | <p>paragraph</p> | ||
Carraway seeds, treacle, raisins, fruit, may be mixed with coarse | Carraway seeds, treacle, raisins, fruit, may be mixed with coarse bread to disguise the taste & colour, & to save butter & cheese. | ||
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{{Metadata:{{PAGENAME}}}} | {{Metadata:{{PAGENAME}}}} | ||
Copied Jan 26th 1796 bread to be made at Redbridge
Bread
Rice one pound Wheat flour five lbs
Boil or rather simmer the rice in water till it becomes perfectly soft, bruise it so that it may have the appearance of a uniform jelly, then mix the flour with it, the yest salt, & as much water as necessary to knead it.
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Potatoes, beanflour, rye flour, or barley meal equal weights. Fermented slowly and a slow oven.
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Potatoes & bean flour equal weights
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Potatoes, wheaten flour & bean flour equal weights
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Scotch barley, maize, grits, pease or beans boiled in the same manner as directed for the rice & made into bread with perhaps an equal weight of flour of any kind; & half the weight of potatoes if with wheaten flour, an equal weight if with any other.
paragraph
Bean flour one pound; neats foot jelly, about as stiff as calve's foot jelly is usually made, half a pint.
Animal gluten instead of the gluten of wheat has never yet been tried at all but it may probably be found an excellent substitute and is worth the trouble of trial 3 or 4 times in different proportions & with various kinds of meal.
paragraph
In bread making note the following particulars at the time of making it, otherwise they will be vague experiments from which it will be impossible to ascertain the comparative expence
Measure of the grain before it is sent to the mill. Weight of the whole grain. Weight of flour returned by the miller Weight of bread. Quantity by wt of fuel consumed on boiling the rice &c or whether the heat of the oven after bread is drawn or other unemployed heat be sufficient. Weight of bread when first made into dough. Weight of dough when put in the oven. Weight of bread in 24 hours after it is taken out of the oven. Miller's charge for
paragraph
The gluten of wheat gives lightness & porosity
Potatoes contain more gluten than wheat To make the cheapest bread it is usual to employ one part potatoes, two parts cheap flour; but to make light bread of oatmeal &c there should be two parts potatoes, one part meal Wheaten flour, bean flour, rice & potatoes may be used in mixtures to give whiteness Potatoes to make bread keep long without growing harsh Also to give sweetness to overcome the bitter taste of oatmeal Maize is supposed to make a very white bread When bread has been made too dry cool it very quickly, but not in a place where there is a current of air; if too wet cool it gradually in a moderate current of air
Alum is mixed with bread to make it dry, white, & crumbly
paragraph
Carraway seeds, treacle, raisins, fruit, may be mixed with coarse bread to disguise the taste & colour, & to save butter & cheese.
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Identifier: | JB/107/112/002"JB/" can not be assigned to a declared number type with value 107. |
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1796-01-26 |
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107 |
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112 |
cheap bread to be made at redbridge &c black puddings minced meat bread |
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002 |
bread |
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copy/fair copy sheet |
2 |
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recto |
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i taylor |
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evan nepean |
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date is date copied |
35103 |
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