Whole Grain Bread
From Physical culture cook book, 1901
Ensure the grain is cooked to a proper degree of softness for best results.
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 3. The excerpt below is the record exactly as published.
any one of these whole grains by the following process: Soak the grains over night in water. In the morning salt
Cook this with the app: pantry check, scaling, and the assistant.