- 2
manchets, 1
quart bere, 1
quart wyne, a
Chyne of
Muton or
Chyne of Beef Boilid". The two
older sons had "2 loaf of
household Breid, a
Manchet, 1 Potell...
- to
relate the
Hampshire lardy cake to
Surrey lardy rolls and
Guildford manchets.
According to food
writer Elizabeth David, the lard in
lardy cakes is nearly...
- this bi-
manchet is
chosen smaller than the
diameter over the
cable insulation. In this way a
permanent pressure is
created between the bi-
manchet and the...
-
cinnamon and rose
water is
still sometimes made and
called a
manchet or Lady Arundel's
Manchet. In East Lancashire, the
former West
Riding of Yorkshire,...
-
fashion of
little long rowles, and so bake them in an Oven as hot as for
Manchet, but you must
first let the heat of the Oven p****e over
before you put...
- of
different qualities. The
upper classes ate fine
white bread called manchet,
while the poor ate co****
bread made of
barley or rye. Diet of the lower...
-
Fried bread Griddle scone Hot
cross bun Iced bun
Lardy cake
London bun
Manchet Muffin Oatcake Pan loaf
Plain loaf
Potato scone Saffron bun
Sally Lunn...
- malted-grain bread.) See:
sprouted bread for similar.
Rowie Loaf
Cottage loaf
Manchet Milk roll – also
known as a 'Blackpool milk roll'. Pan loaf (tin loaf)...
- A
baker with his ****istant
making bread rolls or
manchets; from a book of
hours m****cript from
about 1500...
-
during the
Enlightenment as 'unwholesome'. In England, noblemen's bread,
manchet, was
always made with the barm method,
whereas the commoners' bread, maslin...
