Unfermented Bread
From Cassell's dictionary of cookery, 1892
Serves 17
Bake as long as usual for bread.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2088. The excerpt below is the record exactly as published.
Unfermented Bread. — Fermented bread is sometimes considered unwholesome. Those who are of this opinion may make their bread as follows: — Mix one ounce of bicarbonate of soda with eight pounds of flour. Stir one ounce of hydrochloric acid with four pints of warm water
Cook this with the app: pantry check, scaling, and the assistant.