The English bread-book : for domestic use, adapted to families of every grade: containing the plainest and most minute instructions to the learner; practical receipts for many varieties of bread; with notices of the present system of adulteration, and its consequences; and of the improved baking processes and institutions established abroad / by Eliza Acton.

  • Acton, Eliza, 1799-1859.
Date:
1857
Catalogue details

Licence: Public Domain Mark

Credit: The English bread-book : for domestic use, adapted to families of every grade: containing the plainest and most minute instructions to the learner; practical receipts for many varieties of bread; with notices of the present system of adulteration, and its consequences; and of the improved baking processes and institutions established abroad / by Eliza Acton. 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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    Oatmeal Bannocks - Brown Fadge ------ A Sally Lunn, and other very Light Preparations : Cheap Bread ------ Potato Bread ------ Bread of Indian Corn, Rye, and Wheat-Meal French Bean Bread - Parsnip, and other Vegetable Bread 4 Bread of Indian-Corn Flour - Unfermented Bread - Crusts to serve with Cheese - Loaves of different Forms - Extracts from the Report of the Medical Officer of Health for the District of Holborn, on the Adultera- tion of Bread. March 16th, 1857 Bread Associations - New French Process for converting Wheat into White Bread ------- Chemistry applied to Panification - Public Ovens (for baking Bread, and for general Cookery) To Cleanse Wheat for Grinding - - - - Pure Bakers’ Bread - Deficient Weight of Bread - Bread Chips (to serve instead of Biscuits for Dessert, or to Invalids) ------ Page 171 172 172 175 176 177 179 180 181 181 183 184 185 189 190 192 195 201 202 203 203