Method

Scald ¼ garnets dry flour with ¼ garnets, or 3 glasses, [hot] milk, and mix until smooth. When cool, pour in glasses yeast and let the dough rise slightly. Knead the dough, add 20 eggs or 40 unfertilized egg yolks, almost glasses butter, 1 teaspoon salt, ½ glass sugar, and another garnets flour to make a rather thick dough. Continue as indicated for Rusks.

(Use 1¼ garnets flour in all, or nearly 7 lbs.)

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