this book and many other old downloadable cookbooks are available at my site http://dmreed.com/cooking-cookbooks_old_downloadable.php
Dennis -----Original Message----- From: Virginia Phillips Sent: Wednesday, December 08, 2010 6:06 PM To: [email protected] Subject: RE: [BREAD-RECIPE] RUSK RECIPES 1796) According to Google, here are 3 entries: Recipes from American Cookery by Amelia Simmons (1796) PRESERVES Emptins Take a handful of hops and about three quarts of water, let it boil about 15 minutes, then make a thickening as you do for starch, which add when hot; strain the liquor, when cold put a little emptins to work it; it will keep in bottles well corked five or six weeks. ******************************* Noun emptins (uncountable) 1. (colloquial) The sediment of beer, cider, etc. 2. A type of yeast obtained from the remains of the brewing process. ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/BREAD-RECIPE/join (Yahoo! ID required) <*> To change settings via email: [email protected] [email protected] <*> To unsubscribe from this group, send an email to: [email protected] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
