Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. plain flour
  • pinch of salt
  • ¼ oz. yeas


Sift the flour and salt into a basin and put it to warm. Cream the yeast with the tepid water. Make a well in the centre of the flour and pour in the yeast mixture. Sprinkle over the top with a little of the flour from the side of the bowl. Leave to prove for 10–15 min. in a warm place. Add the egg g