Rye Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
Bake for one and a half hours.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 102. The excerpt below is the record exactly as published.
RYE BREAD. First scald 2 cups of corn meal with boiling water to a thick batter. When this is cool, add one-half of a bowl of light sponge, taken from bread sponge, prepared from potatoes, that has raised over night, one-half a tea-cup of sugar, 3 tea-spoonfuls of soda, i of salt
Cook this with the app: pantry check, scaling, and the assistant.