Moravian Bread or Kuchen

Name: Moravian Bread or Kuchen
Yield: 5 servings
Ingredients: 1 yeast cake dissolved in; 1 egg, well beaten; Yy cup lukewarm water; 34 cup butter; 1 cup hot mashed potatoes; 34 cup lard or other shortening; 2 cups scalded milk; 1 cup sugar; 2% cups flour; 2 teaspoons salt; 234 cups flour

From Boston Cooking-School cook book, 1896

Serves 5

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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 31. The excerpt below is the record exactly as published.

MORAVIAN BREAD OR KUCHEN 1 yeast cake dissolved in 1 egg, well beaten Yy cup lukewarm water 34 cup butter 1 cup hot mashed potatoes 34 cup lard or other shortening 2 cups scalded milk 1 cup sugar 2% cups flour 2 teaspoons salt 234 cups flour

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