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Katharine S. Talbot cookbook, 1918
Page 3
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Rye Bread (Mrs Bradley Made with a sponge Make a sponge of 1/2 cup lukewarm water 1/2 yeast cake dissolved in 1/4 cup lukewarm water -- 1 " rye flour -- when light stir in -- 1/2 cup scalded & cooled milk 1 tablespoon sugar or molasses 1/2 " salt -- 3 " cornstarch plus rye flour to fill the cup - 1 cup more rye flour -- Let rise until light -- Again stir & put into greased loaf pan to rise -- Bake in slower oven and longer than white bread -- Aug 1918 --
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Rye Bread (Mrs Bradley Made with a sponge Make a sponge of 1/2 cup lukewarm water 1/2 yeast cake dissolved in 1/4 cup lukewarm water -- 1 " rye flour -- when light stir in -- 1/2 cup scalded & cooled milk 1 tablespoon sugar or molasses 1/2 " salt -- 3 " cornstarch plus rye flour to fill the cup - 1 cup more rye flour -- Let rise until light -- Again stir & put into greased loaf pan to rise -- Bake in slower oven and longer than white bread -- Aug 1918 --
Szathmary Culinary Manuscripts and Cookbooks
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