Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Buckeye Bread
From The new practical housekeeping, 1890
Serves 3
Best used soon after it becomes light and foamy.
A modern interpretation · AI-generated from the original record
Ingredients
- a quart of boiling water
- half a pint of wheat flour
- a gill of yeast
- more flour as needed
Method
Pour boiling water over flour, let cool to lukewarm, add yeast, cover, and let stand until foamy.
Beat in flour until it becomes dough, knead, shape into loaves, and let rise before baking.
Nutrition per serving
498Calories
20 gProtein
99 gCarbs
4 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 14. The excerpt below is the record exactly as published.
Buckeye Bread. — Pour gradually, stirring meanwhile, a quart of boiling water upon half a pint of wheat flour. When the mixture has cooled to about lukewarmness (80°) add a gill ofyeast,
Cook this with the app: pantry check, scaling, and the assistant.