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Bread Sticks
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Keep sticks of uniform size and rounded ends.
Presented as published in 1914. 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 The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 22. The excerpt below is the record exactly as published.
BREAD STICKS. I cup scalded milk 1 yeast cake dissolved in % CUP ]4 cup butter lukewarm water II 2 T. sugar White 1 egg 1 -2 tsp. salt 3% cups flour Add butter, sugar, salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beateu and flour. Knead, let rise, shape; let rise again, and start baking in a hot oven, reducing heat that sticks may be crisp and dry. To shape sticks, first shape as small biscuits; roll on board where there is no flour) with hands until eight inches in length, keping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over ends of sticks. FRENCH RUSKS. 2 cups scalded milk Flour 14 cup butter 1 egg V-k CUP sugar yolk 2 eggs 1 tsp. salt
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Cook this with the app: pantry check, scaling, and the assistant.