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Old 11-14-2012, 10:14 AM   #21
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I searech google but could not find anything Thank you for the insight
There are very few recipes with the + in them but I will post one for you when I get home.
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Old 11-14-2012, 04:44 PM   #22
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1- water
1- eggs
-1 1/4 yeast

-4 sugar
-4 short
+2 powd. milk
-1/2 salt
3 1/4 - b. flour
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Old 11-14-2012, 04:46 PM   #23
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And what is it for?
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Old 11-14-2012, 04:53 PM   #24
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I'm guessing this is for either rolls or bread.
Here's what I would try:

1 c water
1 egg
1-1/4 tsp yeast

I'm guessing one combines that first and that the water would be warm.

4 tsp sugar
4 tsp shortening
2 T powdered milk
3-1/2 c flour -- don't know what the "b" means.

If you post a few more, the "code" might be easier to decipher.
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Old 11-14-2012, 04:55 PM   #25
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b. flour would be either bread flour or bleached flour
I think that's right, - is teaspoon and + it tablespoon
More recipes would indeed help ;)
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Old 11-14-2012, 05:01 PM   #26
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Who knew my training re: recognizing patterns in unknown languages could transfer to decoding recipes!

I will ask the 72-yr old retired, works p/t, chef tomorrow if he knows anything re: using this type of notation in recipes.
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Old 11-14-2012, 06:51 PM   #27
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I bet the b is bread flour.
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Old 11-15-2012, 06:18 AM   #28
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I'm sorry I was in hurry and forgot to write the recipe name It was for soft rolls. I assumed the b was bread flour. Since ya'll asked for more recipes here is another one:

High Ratio Yellow layer cake
cake flour 5-
140 2-4
pow. milk -8
salt -5
baking pow. -4
sugar 6-8
eggs 3-
ice water 1-8
flavor as desired
The more I read the more I discover she really liked baking more than anything. Can't find another recipe with a + in it though of course I am just reading the typed ones because it is easier.
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Old 11-17-2012, 12:08 AM   #29
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Quote:
Originally Posted by mamabear84 View Post
I'm sorry I was in hurry and forgot to write the recipe name It was for soft rolls. I assumed the b was bread flour. Since ya'll asked for more recipes here is another one:

High Ratio Yellow layer cake
cake flour 5-
140 2-4
pow. milk -8
salt -5
baking pow. -4
sugar 6-8
eggs 3-
ice water 1-8
flavor as desired
The more I read the more I discover she really liked baking more than anything. Can't find another recipe with a + in it though of course I am just reading the typed ones because it is easier.

Okay--140 is high ratio shortening. It is used in commercial baking more so than at home. I'm still trying to figure out the range references (2-4, 6-8, and 1-8). I have some ideas, but am still noodling them and will stop by and see the pastry chef instructor next week--he might know. Also have emails out to 2 friends who are pastry chefs to see if they can "translate" this recipe.

When did your great-great aunt attend JH Cooking School? I'm guessing 1930-1940, but was it before that?
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Old 11-17-2012, 07:44 AM   #30
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She attended in the 60's and come to find out I added one to many greats so she is just my great aunt. I never had the pleasure of meeting her but I hear great things. Thank you all for you insight, I am off work this week and will attempt a recipe, maybe bread, just to see if it works out.
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