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Buttered Loaf
From The Times cook book, no. 2, 1905
Serves 3
Cut into layers and butter before serving.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 68. The excerpt below is the record exactly as published.
BUTTERED LOAF. Mrs, T. Johnston, care L. J. Rose, Oxnard, Cal.— One quart flour mixed with sponge of potatoes and yeast, a small piece butter, one egg and boiled milk, salt
Cook this with the app: pantry check, scaling, and the assistant.