vegetariannut-free
Milk Bread, No. 3 (with Sponge)
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
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
- Pour one pint of scalded milk
- one tablespoonful of butter
- one tablespoonful of sugar
- one teaspoonful of salt
- half a cup of yeast
- three cups of flour
- from two to three cups of flour
Method
Mix the ingredients, let it rise overnight or for three hours, then knead and shape into loaves or rolls, and bake.
Nutrition per serving
719Calories
29 gProtein
138 gCarbs
10 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 45. The excerpt below is the record exactly as published.
her tablespoonful of sugar. Make it just stiflT enough to shape easily into a loaf after it is risen. Use white flour to shape it on the board, as the rye and whole-wheat flour are sticky. Or make the dough a little softer, fill gem pans two thirds full, let them rise to the top, bake in a hot oven, and you have " raised rye or whole-wheat gemsJ^ Milk Bread, No. 3 (with Sponge). Pour one pint of scalded milk on one tablespoonful each of butter and sugar ^ and one teaspoonful of salt ; when luke- warm, add half a cup of yeast if mixed in the morning or one fourth of a cup if mixed at night. Stir in three cups of 5 66 The Boston Cook Book. flour ^ and beat well. Let it rise over night, or, if mixed in the morning, about three hours. Then add from two to three cups of jiour
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