Bread, to make
From The complete Indian housekeeper & cook, 1898
The ferment must be made fresh and lasts only a short time.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 226. The excerpt below is the record exactly as published.
Bread, to make. — Half fill a small bottle with sultana raisins well washed in cold boiled water. Fill up the bottle wdth cold boiled water, and cork loosely. The raisins will ferment in from one to four days, according to the temperature. They may then he used for making bread in the following manner : Take 4 units atta or flour, mix with 2 units of the ferment (raisins and all), and 5 of warm water. Set aside in a warm place, with a wet cloth over the basin, for twelve hours. When the sponge has well risen, knead in 8 units more flour
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Cook this with the app: pantry check, scaling, and the assistant.