Täydellisin Suomalais-Englantilainen Kok-Kikirja: Finnish-English Cook Book (Classic Reprint)

Ensim inen osa. I)iiwa ja leip .eit folme imsfia (ounces) f)U marotta folrmv]a froavtia tuetta uoli tuntia, ane fourallinen feu= lotuita iauf)oia fitt)ia ttaan ja faaba i)nmaiatuett fiifien fen toerron, ett JQ utgri fitfe taifina. 5rnna loput I umalattiett fteliua I ntaaett puolitots ta tuntia; haba fe fitten fiimil nl pi ebell tefibijn taifinan plle lf) m= ntent mtt fit ,ja pane fe jitten i f)tt)m n. un feo on hjiel teeren lmmint ,lif fiifien pieni fouroH i nen maflaita, jonfp jlteen je f) m= menet ntirimin; fibo pumpuliliina astian pii ja anna fen feiS ta fosfe iT iatra folitalaifen miile lf faffi tintorofautta; fen jlteen fe pannaan pultoiin ja pibet nfplm sf ,pi me yf feH ariS fa tai muusfa fopi= ira fa paifaS fa. OZ oiU tia. tahjoffa. eit t}ffi painti (pint) humaloita ;fjl)be fa gattonagfa teeit puoli tun Jfiilaa fe fimiruuffuun ja anna .fen tulla tiaaleaffi, lif fitten faffi -ieehtfifalliS ta fuolaa ja pffi painti -ru feata fof eri ;fefoita puoli pain tia iout)oja ja fefoita fitten f)t)rt}tn. -5- Part One, YEAST and BREAD, Yeasts. Boil three ounces of hops in three quarts of water for half an hour. Put a uandfull of dry sifted flour into a stone jar, and scald it with enough of the hopwater to make a stiff paste and set aside. Let the rest of the hopwater boil slowly for an hour and a half; strain it on the paste without stirring-, and set aside to cool. When bloodwarm add a small handful of malt, mix well; tie a cotton cloth over it and let it stand untouched in a moderately cool place for fortyeig-ht hours; then bottle and keep in a cool, dark cellar or other suitable place. In another way.
(Typographical errors above are due to OCR software and don't occur in the book.)

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