Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freenut-free
Milk Bread
From Scientific cooking with scientific methods, 1911
Serves 8
Ensure milk is scalded before use.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup scalded milk
- 1 teaspoon salt
- 1 cup water
- 1 yeast cake
- 1/2 cup lukewarm water
Method
Dissolve yeast in 1/2 cup lukewarm water.
Combine scalded milk, water, and salt in a bowl.
Add the dissolved yeast and mix well.
Proceed with kneading and rising as per standard bread-making methods.
Nutrition per serving
10Calories
1 gProtein
1 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 8. The excerpt below is the record exactly as published.
Milk Bread. 1 cup scalded milk. 1 teaspoon salt. 1 cup water. 1 yeast cake. Dissolve yeast in )>^ cup lukewarm water.
Cook this with the app: pantry check, scaling, and the assistant.