Rye Bread
From The Times cook book, no. 2, 1905
Serves 6
If dough adheres to hands, rub hands with melted lard before molding each loaf.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 70. The excerpt below is the record exactly as published.
rye bread into finger sandwiches; with a thin knife mix anchovy paste thor- oughly with butter; spread thinly on the bread; press together; cut into small slices. Very toothsome with which to begin dinner, or for a late supper of ale or beer. NO. 52. RICE WAFFLES. Mrs. T. S. Home, 434 Towne avenue. — Two eggs, well beat- en, one teaspoonful salt, one teaspoonful sug- ar, one tablespoonful melted butter, one cup- ful boiled rice, one cupful flour, one and one- half cupfuls sweet milk. Mix all together, then add a dash of boiling water. Have waf- fle irons hot and well greased, and brown the waffles delicately. NO. 4. RYE BREAD. Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— (Original.) Scald two quarts best rye flour with one quart boiling water. Beat until free from lumps and when cool enough add yeast, setting in a warm place to rise. The next morning add a large handful salt and white flour enough to make a soft dough
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.