Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegannut-free
Bread with Milk
From Mrs. Lincoln's Boston cook book, 1884
Serves 12
Use less salt if butter is added, and more sugar when using whole-wheat flour.
A modern interpretation · AI-generated from the original record
Ingredients
- three pints of flour
- one even teaspoonful of salt
- one even tablespoonful of sugar
- milk or water
Method
Make a hole in the flour, add the yeast mixed with the milk or water, and stir thoroughly.
Knead the dough until smooth and elastic.
Allow it to rise until doubled in size, then shape and bake.
Nutrition per serving
233Calories
7 gProtein
50 gCarbs
1 gFat
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 37. The excerpt below is the record exactly as published.
bread with milk in the summer, as it may be mixed early in the morning and baked by noon ; and as it may be easil}^ watched, it need not become sour. The question of mixing at night or in the morning is one which every housekeeper can best answer for herself. The Boston Cook Book. S3 Many old receipts read, ^' Make a hole in the flour, add the yeast, and then pour in the liquid." If the 3'east be added to the milk or water, and well mixed with it, and the flour then stirred thoroughly into this liquid mixture, the 3'east will be more evenl}^ distributed through the dough, and less kneading will be required than when made by the old method. The other ingredients added to the dough are salt and sugar ^ in the proportion of one even teaspoonful of salt and one even tahlespoonful of sugar to three pints of fiour
Cook this with the app: pantry check, scaling, and the assistant.