Quick-Process Bread with Cane Sugar and Malt
From Principles of food preparation, 1914
If malt flour cannot be procured, use malt extract measured with the liquid.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 77. The excerpt below is the record exactly as published.
one or two tablespoonfuls of malt flour. If this cannot be procured use one or two tablespoonfuls of malt extract
Cook this with the app: pantry check, scaling, and the assistant.