Colonial Bread
From Boston Cooking-School cook book, 1896
Serves 32
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 29. The excerpt below is the record exactly as published.
or pecan nut meats, broken in pieces. For Colonial Bread, use half the recipe to make 4 smallloaves. After first rising, knead in 4 cup each finely cut candied orange peel
Cook this with the app: pantry check, scaling, and the assistant.