1917: Fleischmann’s Recipes
Excellent Recipes for Baking Raised Breads, also directions for making refreshing summer drinks
The Fleischmann Company
The Yeast, The Mixing, The Kneading, The Rising, the Moulding, the Baking, General Hints, Measurements
Recipes: White Bread, Quick Method; White Bread, Sponge Method; White Bread, Over-night Method; Graham or Whole Wheat Bread; Bran Bread; Oatmeal Bread; Gluten Bread; Raisin Bread; Nut Bread; Parker House Rolls; Tea Biscuit; Tea Rolls; Dinner Rolls; Lunch Rolls; Wheat Muffins; Graham Muffins; English Muffins; Oatmeal Muffins; Cornmeal Muffins; Potato Biscuit; Potato Buns; Sally Lunn; Waffles; Wheat Griddle Cakes; Buckwheat Cakes; Plain Frosting; Currant Tea Ring; Children’s Buns; Sweet French Buns; Hot Cross Buns; English Bath Buns; Oven Scones; Zwieback; Cinnamon Cake; Apple Cake; Doughnuts; Coffee Cake; Toast; Bread Crumbs; Steamed Bread; Steamed Bread Pudding; Brown Betty; Savarin; Rum Sauce; Refreshing Summer Drinks; Lemon Pop; Root Beer; Kumyss; Dandelion Wine.
Lemon Pop
1/2 cake FLEISCHMANN’S YEAST
2 pounds granulated sugar
2 ounces ginger root
8 quarts boiling water
2 ounces cream of tartar
Juice of 7 lemons
Place ginger root (crushed) in pot, add sugar and boiling water, lemon juice and cream of tartar. Let stand until lukewarm, then add yeast dissolved in half cup water; stir well. Cover and let stand eight hours in a warm room; strain through flannel bag and bottle. Set bottles in a cool place and put on ice as required for use. This is a most refreshing summer beverage; as a thrist quencher nothing is superior.
48-page booklet.
