Heart to Hearth Cookery

After the milk had been warmed for the receipt (recipe) To make Wigs half a pint of new ale yeast and the warmed milk were added to the flour with rubbed in butter.  Ale yeast (barm) was produced  during the fermentation process of ale.  Barm was used in liquid form and was a leavening for baked products until the mid-1800’s.

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