Buttered Loaves

Ingredients

• the yolks of twelve eggs
• six whites
• a quarter of a pint of yeast
• a little salt
• two races of ginger
• a pound and a half of butter
• a quarter of a pint of white wine
• half a pound of sugar

Method

1. 1

   Beat the eggs well, strain them with the yeast into a dish, add salt and ginger, then put flour to it until it comes to a high paste.

2. 2

   Roll it upon your hands, let it lie in a warm cloth for a quarter of an hour, then make it up in little loaves and bake again.

3. 3

   Prepare melted butter, white wine, and sugar, mix, and return to the oven for a quarter of an hour.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 217. The excerpt below is the record exactly as published.

Buttered Loaves. Take the yolks of twelve eggs and six whites, and a quarter of a pint of yeast ; when you have beaten the esfCTs well, strain them with the yeast into a dish, add a little salt, and two races of ginger beaten very small ; then put flour to it till it comes to a high paste that will not cleave; next you must roll it upon your hands, and afterwards put it into a warm cloth, and let it lie there a quarter of an hour ; then make it up in little loaves and bake it again ; against it is baked, prepare a pound and a half of butter, a quarter of a pint of white SWEETS. 409 wine, and half a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.