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Once-Raised Bread
From The household cook book, 1902
Serves 16
Bread mixed this way can be ready by 3 in the afternoon.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 208. The excerpt below is the record exactly as published.
ONCE.RAISED BREAD. Have the bread-bowl . warm, if it is an earthen one, and the weather cold; put a piece of butter in it the size of an egg, and a tablesi^oon of salt; then pour over it a qt. of hot milk and water; stir cold flour into it, until it is a batter that can be beaten with a spoon, and beat well for a minute; then add a cake of compressed yeast mixed with a little cold water. The batter at this time should be lukewarm; wait a little for it to cool if it is too hot, but the cold flour usually makes it just right; beat in the yeast another minute, then place a pan of flour
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