vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Standard Dough, No. 2
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 9
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 136. The excerpt below is the record exactly as published.
two quarts of mdlk, one and one-half pounds of sugar, one and one- half pounds of butter, one and one-half ounces of salt, ten eggs; flavor lemon and mace. Break up the sponge with the sugar, salt, eggs and milk in it; work in the flour and add the butter. Work the dough well; let prove up half and work over; let come again and use it. 976.— STANDARD DOUGH, No. 2. Set sponge with two qaurts of milk and four ounces of yeast. When ready, add one quart of milk, twenty ounces of sugar, twenty ounces of butter, five eggs, mace and lemon flavor, and salt
Cook this with the app: pantry check, scaling, and the assistant.