Rye Bread
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 7. The excerpt below is the record exactly as published.
Rye Bread. — One pint white flour, one tablespoonful shortening, one-third yeast cake dissolved in one pint warm water, one table- S'poonful brown sugar. Mix well and set to rise over night. In the morning add one pint warm milk, one teaspoonful salt, a small pinch of soda dissolved in very little warm water and rye flour to make a pliable dough not quite stiff enough to handle. Mix well, put in a greased pan to rise again, and bake one hour in a moderate oven. * 6. Aerated or Peptic Bread. — Two cups en- tire wheat flour, one cup sweet milk, two tea- spoonfuls baking powder, two tablespoonfuls brown sugar
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