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English cookbook, ca. 1824
Page 34
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Apple Bread A very light and pleasant bread is made in France by a mixture of Apples and Flour, in the proportion of one of the former, to two of the latter - The usual quantity of yeast is employed as in making common bread, or is beat up with flour, and warm pulp of apples, after they have been boiled, and the dough is then considered as set; it is then put into a proper [vessel?] and allowed to rise for eight or 12 hours, and then baked in long loaves - very little water is required; more generally is the apples are fresh - June 1824 - Dublin Journal
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Apple Bread A very light and pleasant bread is made in France by a mixture of Apples and Flour, in the proportion of one of the former, to two of the latter - The usual quantity of yeast is employed as in making common bread, or is beat up with flour, and warm pulp of apples, after they have been boiled, and the dough is then considered as set; it is then put into a proper [vessel?] and allowed to rise for eight or 12 hours, and then baked in long loaves - very little water is required; more generally is the apples are fresh - June 1824 - Dublin Journal
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