Promotion Bread
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Beneficial when eaten two to three times a week.
Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 83. The excerpt below is the record exactly as published.
PROMOTION BREAD. Soak barley in enough water to cover. Let it soak until the g-lume begins to rise, which requires from twelve to thirty-six hours in accordance to temperature. Pour off water, if any present. Set out dish into strong sunlight and where the breeze will fan it. Spread out the barley on paper so as to dry quickly. Now grind it and add an equal quantity of raw peanuts. After thoro mixing add enough rice flour to make it roll into little balls which are to be dipped into the white of an Qgg beaten with some lemon juice
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