French

Bread, French

Name: Bread, French
Yield: 8 servings
Cuisine: French
Ingredients: four pounds of flour; three ounces of salt; half a pint of good sweet yeast; the yolks of two eggs; the whites of three beaten separately; a pint of warm milk

From Cassell's dictionary of cookery, 1892

Serves 8

Sufficient for three loaves.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 258. The excerpt below is the record exactly as published.

Bread, French.— Stir into four pounds of flom- flavoured with three ounces of salt, half a pint of good sweet yeast, the yolks of two eggs, and the whites of three beaten sepa- rately, and a pint of warm milk

Cook this with the app: pantry check, scaling, and the assistant.