Superior Bread
From The new home cook book, 1896
Serves 8
No saleratus is needed.
Presented as published in 1896. 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 new home cook book (1896), page 113. The excerpt below is the record exactly as published.
SUPERIOR BREAD. Mrs. D. C. Norton. Scald one quart of sour milk ; when cool enough, set your sponge with the whey ; take about three quarts of flour, make a hole in the center, put in the whey about a good teaspoon of salt, one teacup of good hop yeast
Cook this with the app: pantry check, scaling, and the assistant.