Dinner Finger Bread
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 74. The excerpt below is the record exactly as published.
Dinner Finger Bread Make some dough, cut it into long strips with a floured knife and then gradually roll out till quite thin ; sprinkle with a little rough dry salt
Cook this with the app: pantry check, scaling, and the assistant.