A Solimemne from Modern Cookery for Private Families by Eliza Acton
From three-quarters of a pound of flour take three ounce for the leaven, and make it into a lithe paste with half an ounce of solid, well-washed yeast, mixed with two or three tablespoonsful of jus...
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Ingredients
- little cream
- Yolks of eggs, 4
- butter, 4 oz.: to rise from 6 to 8 hours.
- salt, ¼ oz.
- sugar, 1 oz.
- yeast, ½ oz.
- Flour ¾ lbs.
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