Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Breadsticks for Bouillon

Name: Breadsticks for Bouillon
Yield: 6 servings
Ingredients: % pt. warm milk; 1 tbsp. of milk; % cake yeast; 1 pinch of salt

From The art of German cooking and baking, 1922

Serves 6

A modern interpretation · AI-generated from the original record

Ingredients

% pt. warm milk
1 tbsp. of milk
% cake yeast
1 pinch of salt

Method

The warm milk and flour is beaten to a thin dough.
The yeast is dissolved in a tablespoonful of warm milk and added to the dough.
The whole is placed near a warm stove for rising which requires about 1/2 hour.
When this is done, work the dough with flour thick enough to roll out in 1/2 inch layer.
Cut this dough into narrow strips 4 inches long and set aside for rising again, then bake them in a tin until of a yellow color.
Serve them fresh and warm with a strong bouillon.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 2. The excerpt below is the record exactly as published.

BREADSTICKS FOR BOUILLON. Quantity for 6 Persons. % pt. warm milk 1 tbsp. of milk % cake yeast 1 pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.