Included are details on the production of butter as it was practiced in Colonial India around the turn of the century. In Part 1, which is on Indian Breads, chapters include Flour, Yeasts and Rules For Using the Same, Yeast Cakes, Bread and Cakes Made With Yeasts, Unfermented Bread and Cakes, General Rules for Baking and others. In Part 2, which details Indian Pastriees, chapters include General Hints and Standing Crusts for Raised Pies. Part 3 is devoted to buttermaking as it is practiced in India.
Bread, Pastry and Butter Making in India will shed considerable light on techniques of buttermaking and baking that were utilized in India at the turn of the century, as well as on the making of breads and pastries.
A truly unique little book.
Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.