Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Bread Sticks
From The Toronto Cook Book, 1915
Serves 2
Start baking in a hot oven, reducing heat for crispness.
A modern interpretation · AI-generated from the original record
Ingredients
- quarter cup butter
- one and a half tablespoon sugar
- half teaspoon salt
- one cup scalded milk
- one yeast cake
- the white of one egg
- three and three quarters cup of flour
Method
Mix butter, sugar, and salt into milk.
Add yeast and egg white, then flour.
Knead, let rise, shape, and bake.
Nutrition per serving
951Calories
33 gProtein
197 gCarbs
26 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 5. The excerpt below is the record exactly as published.
Bread Sticks Add quarter cup butter, one and a half tablespoon sugar and half teaspoon salt to one cup scalded milk; when lukewarm add one yeast cake dissolved in quarter cup lukewarm water, the white of one egg, well beaten, and three and three quarters cup of flour
Cook this with the app: pantry check, scaling, and the assistant.