Field Bread
From Manual for army cooks, 1896
The rough-cut edges of the lower mess pan allow gases to escape.
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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 118. The excerpt below is the record exactly as published.
FIELD BREAD. Take five quarts of flour and one and two-thirds tablespoonfuls of yeast powder; mix thoroughly while dry, adding a little salt to suit the taste ; then mix in well one tablespoonf ul of drij)ping or lard ; then add water, and in small quantities at a time
Cook this with the app: pantry check, scaling, and the assistant.