Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Thirded Bread
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup white flour (St. Louis)
- 1 teaspoonful salt
- 1 cup rye flour, or sifted rye meal
- 3 tablespoonfuls sugar
- 1 cup yellow corn meal
- ^ cup yeast
Method
Mix with scalded and cooled milk until thick enough to shape.
Let rise until it cracks open, then bake in a brickloaf pan for one hour.
Nutrition per serving
220Calories
6 gProtein
46 gCarbs
1 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.
Thirded Bread. 1 cup white flour (St. Louis). 1 teaspoonful salt. 1 cup rye flour, or sifted rye meal. 3 tablespoonf uls sugar. 1 cup yellow corn meal. ^ cup yeast
Cook this with the app: pantry check, scaling, and the assistant.