Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Milk Bread
From The new practical housekeeping, 1890
Serves 4
Milk bread is more crisp and tender with a richer colored crust.
A modern interpretation · AI-generated from the original record
Ingredients
- milk instead of water
Method
Use milk instead of water for wetting.
Ensure the milk is boiled to prevent lactic acid production during fermentation.
Nutrition per serving
37Calories
2 gProtein
3 gCarbs
2 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 9. The excerpt below is the record exactly as published.
Milk bread is made by using milk instead of water
Cook this with the app: pantry check, scaling, and the assistant.