Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Rye Bread
From Scientific cooking with scientific methods, 1911
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup scalded milk
- 1 teaspoon salt
- 1 cup boiling water
- 1 yeast cake
- 2 tablespoons lard or butter
- 0.5 cup brown sugar
- 3 cups white flour
- Enough rye meal to make the dough stiff enough to knead
Method
Knead thoroughly, let rise, shape into loaves, rise again, and bake.
Nutrition per serving
748Calories
17 gProtein
148 gCarbs
10 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 10. The excerpt below is the record exactly as published.
Rye Bread. 1 cup scalded milk. 1 teaspoon salt. 1 cup boiling water. 1 yeast cake in J^ cup 2 tablespoons lard or butter. lukewarm water. }i cup brown sugar. 3 cups white flour. Enough rye meal to make the dough stiff enough to knead
Cook this with the app: pantry check, scaling, and the assistant.