| 1 |
A batter-sponge for very light bread or cakes
|
0 |
0 |
success
|
| 2 |
A FRENCH RECEIPT FOR FRENCH BREAD
|
8 |
7 |
success
|
| 3 |
AMERICAN OVENS
|
2 |
10 |
success
|
| 4 |
A SALLY LUNN
|
7 |
8 |
success
|
| 5 |
A Surrey Receipt for Good Household or Cottage Bread
|
0 |
0 |
success
|
| 6 |
Ball’s revolving oven
|
0 |
9 |
success
|
| 7 |
Bread
|
5 |
5 |
success
|
| 8 |
Bread Chips
|
0 |
2 |
success
|
| 9 |
Bread from Germinated Grain
|
7 |
18 |
success
|
| 10 |
Bread of a Bushel of Good Wheat Flour
|
1 |
0 |
success
|
| 11 |
BREAD OF INDIAN CORN, RYE, AND WHEAT MEAL
|
14 |
7 |
success
|
| 12 |
Brewers’ yeast
|
2 |
3 |
success
|
| 13 |
Bricks
|
0 |
1 |
success
|
| 14 |
Brioche-style Bread Dough
|
11 |
15 |
success
|
| 15 |
BROWN CARRAWAY, ON NEWCASTLE BREAD
|
11 |
2 |
success
|
| 16 |
BROWN FADGE. (An Irish Breakfast Cake.)
|
4 |
4 |
success
|
| 17 |
Cocoa-Nut Bread or Rolls
|
9 |
6 |
success
|
| 18 |
Common mode of Panification practised in Paris
|
19 |
12 |
success
|
| 19 |
COTTAGE BREAD
|
4 |
6 |
success
|
| 20 |
Cottage Brick Oven
|
4 |
5 |
success
|
| 21 |
Crusty, or College Loaves
|
0 |
2 |
success
|
| 22 |
DIFFERENT INGREDIENTS OF WHICH BREAD MAY BE MADE, EITHER ENTIRELY OR IN PART.
|
21 |
0 |
success
|
| 23 |
Excellent Bread
|
5 |
8 |
success
|
| 24 |
Excellent Dairy-Bread, Made Without Yeast
|
5 |
7 |
success
|
| 25 |
EXCELLENT SUFFOLK BREAD
|
5 |
4 |
success
|
| 26 |
FRENCH-BEAN BREAD
|
5 |
7 |
success
|
| 27 |
French Loaves
|
0 |
0 |
success
|
| 28 |
GINGER LOAF, OR ROLLS
|
7 |
4 |
success
|
| 29 |
GOOD DINNER OR BREAKFAST ROLLS
|
15 |
9 |
success
|
| 30 |
GOOD FAMILY BREAD
|
9 |
7 |
success
|
| 31 |
Home-brewed yeast
|
1 |
1 |
success
|
| 32 |
INGREDIENTS FOR MAKING UNFERMENTED BREAD
|
9 |
5 |
success
|
| 33 |
Iron ovens
|
3 |
4 |
success
|
| 34 |
LOAVES OF DIFFERENT FORMS
|
0 |
5 |
success
|
| 35 |
Maize, or Indian Corn
|
2 |
3 |
success
|
| 36 |
Method of making German yeast
|
10 |
23 |
success
|
| 37 |
OATEN CAKES, CALLED CLAPPED BREAD
|
4 |
2 |
success
|
| 38 |
OATMEAL BANNOCKS
|
2 |
3 |
success
|
| 39 |
OATS
|
0 |
0 |
success
|
| 40 |
Piscator.-The Choice and Cook of Fish. A Practical Treatise.
|
0 |
0 |
success
|
| 41 |
Plain Rolls
|
0 |
6 |
success
|
| 42 |
Polenta-Bread or Rolls
|
6 |
5 |
success
|
| 43 |
Practical Horsemanship
|
0 |
0 |
success
|
| 44 |
Rice
|
3 |
0 |
success
|
| 45 |
RICE BREAD
|
13 |
24 |
success
|
| 46 |
RICE BREAD. (The Rectory Receipt.)
|
7 |
9 |
success
|
| 47 |
Rolland's Kneader
|
0 |
0 |
success
|
| 48 |
RYE.
|
0 |
0 |
success
|
| 49 |
Sally Lunn
|
5 |
2 |
success
|
| 50 |
Sally Lunn
|
16 |
12 |
success
|
