French Loaf

Ingredients

• one ounce of German yeast
• half a teaspoonful of salt
• the white of an egg
• one ounce of butter
• half a pint of milk
• a pound and a half of flour

Method

1. 1

   Cream the yeast with salt, beat the egg white to a stiff froth.

2. 2

   Melt butter in warm milk.

3. 3

   In a basin, combine flour, yeast, egg white, and milk mixture.

4. 4

   Mix well and set to rise for 1.5 hours.

5. 5

   Form into loaves, prove for 15 minutes, and bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 47. The excerpt below is the record exactly as published.

French Loaf. Cream one ounce of German yeast with half a teaspoon- ful of salt ; beat up the white of an egg to a stiff froth on a plate. Melt one ounce of butter in half a pint of milk. Put into a basin a pound and a half of flour. Strain the yeast in the centre ; add the white of egg and the milk and butter, just new milk warm. Mix well. Set to rise one and a half hours. Form into cottage loaves. Set to prove fifteen minutes. Bake in a hot oven. French Rice Pudding*. Put into a pan one pint of milk, allow it to boil ; sprinkle in a quarter of a pound of ground rice, boil till thick ; re- move it from the fire ; stir in two ounces of sugar and two ounces of butter. Beat well the yolks of three eggs, add them when the mixture is cool, also the finely chopped rind of a lemon ; butter a dish and sprinkle over some brown bread crumbs. Add lastly the well-whisked whites of eggs, pour into a greased dish, and bake one hour in a moderate oven. French Salad. It would be difficult to particularise a French salad. It is composed of a variety of different things, such as cooked beans, potatoes, cauliflower, celery, &c. The greater variety in green food the better the salad is. Take some freshly- cut lettuce, endive, mustard, and cress ; wash them well, put them in a clean dry towel, shake them well ; arrange them tastily round a salad bowl, then a layer of cooked vegetables cut into slices ; more green food, finely chopped chillies, anchovies, and aspic jelly. Make a sauce as follows : — DOMESTIC COOKERY. 8i Put into a basin the yolks of three eggs, a teaspoonful of made mustard, a quarter of a teaspoonful of sugar, half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.