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Bread from Milk Yeast
From Original White House Cookbook, 1887
Serves 40
Makes five large loaves.
Presented as published in 1887. 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
Nutrition per serving
16Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.3 g
Carbohydrates3.5 g
Fiber0.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium86 mg
Potassium6 mg
Calcium8.2 mg
Iron0.8 mg
Magnesium1.5 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.8 mcg
Choline0.5 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 154. The excerpt below is the record exactly as published.
BREAD FROM MILK YEAST. At noon the day before baking, take half a cup of corn meal and pour over it enough sweet milk boiling hot to make it the thickness of batter- cakes. In the winter place it where it will keep warm. The next morn- ing before breakfast pour into a pitcher a pint of boiling water ; add one teaspoonful of soda and one of salt. When cool enough so that it will not scald the flour, add enough to make a stiff batter ; then add the cup of meal set the day before. This will be full of little bubbles. Then place the pitcher in a kettle of warm water, cover the top with a folded towel and put it where it will keep warm, and you will be surprised to find how soon the yeast will be at the top of the pitcher. Then pour the yeast into a bread-pan ; add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves. Knead but little harder than for biscuit and bake as soon as it rises to the top of the tin. This recipe makes five large loaves. Do not allow it to get too light before baking, for it will make the bread dry and crumbling. A cup of this milk yeast is excellent to raise buckwheat cakes. GRAHAM BREAD. One teacupful of wheat flour, one-half teacupful of Porto Eico molasses, one-half cupful of good yeast, one teaspoonful of salt
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