Bread
From Principles of cookery, 1910
This recipe makes two medium-sized loaves of bread.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 42. The excerpt below is the record exactly as published.
BREAD. 105 When it rises by day we can regulate the temperature and stop the process at the right time. One yeast cake to one pint of liquid and about three pints of flour
Cook this with the app: pantry check, scaling, and the assistant.