Quote:
Originally Posted by MaggieScratch
AH! That explains much. But I do wonder how they determined the slowness or not-slowness of an oven in those days?
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Easily. Put a spoonful of flour in the oven. If it goes dark brown after a couple of minutes then it is a hot oven. If it becomes golden, a medium oven. and if it goes pale beige then a slow-ish oven.
The test is mentioned in quite a few Victorian cookbooks.