nut-free
French Bread
From Virginia Cookery-book, 1884
Serves 3
Simple and effective recipe.
Presented as published in 1884. 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
- one table-spoonful of lard
- one quart of flour
- a teaspoonf ul of salt
- three teaspoonf uls of good yeast
- one pint of new milk
Method
Rub lard into flour, add salt and yeast, mix with milk to form a thin dough.
Knead well, let rise, and bake in the same pan for one hour.
Nutrition per serving
663Calories
19 gProtein
131 gCarbs
7 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 12. The excerpt below is the record exactly as published.
French Bbead. Rub one table-spoonful of lard into one quart of flour ; add a teaspoonf ul of salt, and three teaspoonf uls of good yeast ; mix with milk enough to make a thin dough ; knead it well, and put in a buttered pan to rise ; bake it in, the same pan. Allow one hour for the baking. French Biscurr. Four pints of flour, four eggs (leaving out the yolks of two), four teaspoonf uls of white sugar, one teacupful of good yeast, one table-spoonful of butter and lard mixed, a teaspoonful of salt, one pint of new milk
Cook this with the app: pantry check, scaling, and the assistant.