White Bread
From The white ribbon cook book, 1894
Serves 1
One teacupful of yeast is enough for three ordinary white loaves, one loaf of brown bread, and a tin of rolls.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 69. The excerpt below is the record exactly as published.
White Bread — Sponge, a pan of buttermilk, or sour milk, flour, 1 teacupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.