《怀爱伦全传》第2卷-第35章
附录B
《怀爱伦全传》第2卷-第35章
Appendix B
《怀爱伦全传》第2卷-第35章
“精品”配方
《怀爱伦全传》第2卷-第35章
Recipe for “gems”
《怀爱伦全传》第2卷-第35章
引自《健康或如何生活》第一册32至34页。精品:在冷水中加入适量的全麦面粉,搅拌成与普通煎饼相同稀稠的面糊。在热烤箱里烤或在铸铁面饼锅里烙。(很像松饼锅,只用铸铁制的。有不同形状的杯子,有些浅而宽,可达3英寸,有些较深。)面糊入锅之前应当把锅烧热。{2BIO 495.1}
《怀爱伦全传》第2卷-第35章
From Health, or How to Live, no. 1, pp. 32-34. Gems: Into cold water stir graham flour sufficient to make a batter about the same consistency as that used for ordinary griddle cakes. Bake in a Hot oven, in the cast-iron bread [gem] pans. [Much like muffin pans, only of cast iron. They come with different shaped cups, some shallow and broad, up to three inches, and some deep.] The pans should be heated before putting in the batter. {2BIO 495.1}
《怀爱伦全传》第2卷-第35章
注意:这样做成的面包很好吃。由于各种面粉的吸水性能各不相同,面粉与水的比例不能定规。如果太稀,面饼就要空心;如果太稠,就不很松软。有了经验,人人都能准确算出合适的比例。面粉应当慢慢地搅入水里,就像做糊一样。若用硬水,面包就要硬些。少许甜牛奶可以弥补这一缺欠。 {2BIO 495.2}
《怀爱伦全传》第2卷-第35章
Note: This makes delicious bread. No definite rule as to the proportions of flour and water can be given, owing to the difference in the absorbing properties of various kinds of flour. If too thin, the cakes will be hollow; if too thick, not so light. A little experience will enable any person to approximate the right proportions with sufficient exactness. The flour should be stirred into the water very slowly, in the same manner as in making mush. If hard water is used, they are apt to be slightly tough. A small quantity of sweet milk will remedy this defect. {2BIO 495.2}
《怀爱伦全传》第2卷-第35章
玉米粉精品: 将足够做一个薄面糊的玉米粉慢慢搅入一夸脱新鲜牛奶里。放入热烤箱里烤或面饼锅里烙。{2BIO 495.3}
《怀爱伦全传》第2卷-第35章
Cornmeal gems: Stir slowly into one quart of new milk, cornmeal sufficient to make a thin batter. Bake in a hot oven in the bread [gem] pans. {2BIO 495.3}
《怀爱伦全传》第2卷-第35章
细面精品:细面精品的制作方法与全麦面粉相同,但面糊比较硬,说是像普通面包糊。放在面饼锅里烤过后,像苏打饼干一样脆,但要甜得多,尝过的人都说好。{2BIO 495.4}
《怀爱伦全传》第2卷-第35章
Fine-flour gems: Gems made of fine flour in the same manner as of graham, the batter being rather stiffer, however, say about like ordinary bread sponge, and baked in the bread [gem] pans, are as light, and far sweeter, than any soda biscuit, and by all who have tasted them are pronounced excellent. {2BIO 495.4}
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