Buttered Loaves

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

the yolks of twelve eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half the whites ↝ Egg, white only, raw [Eggs and omelets]
a quarter of a pint of yeaſt ↝ Yeast [Not included in a food category]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
ſalt ↝ Salt, table, iodized [Spices and Herbs]
beaten ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glaſs of white wine ↝ Wine, white [Wine]
ſugar ↝ Sugar, NFS [Sugars and honey]

Instructions (11)

Beat up the yolks of twelve eggs, with half the whites.
Strain them into a dish.
Season with salt and beaten ginger.
Make it into a high paste with flour.
Lay it in a warm cloth for a quarter of an hour.
Make it up into little loaves.
Bake them or boil them with butter, and put in a glass of white wine.
Sweeten well with sugar.
Lay the loaves in the dish.
Pour the sauce over them.
Serve sugar over the dish.

Original Text

To make buttered Loaves.
BEAT up the yolks of twelve eggs, with half the whites, and a quarter of a pint of yeaſt, ſtrain them into a diſh, ſeaſon with ſalt and beaten ginger, then make it into a high paſte with flour, lay it in a warm cloth for a quarter of an hour; then make it up into little loaves, and bake them or boil them with butter, and put in a glaſs of white wine. Sweeten well with ſugar, lay the loaves in the diſh, pour the ſauce over them, and ſerve ſugar over the diſh.

Notes

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