Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Water Bread (with a Sponge)
From Mrs. Lincoln's Boston cook book, 1884
Serves 9
A modern interpretation · AI-generated from the original record
Ingredients
- 1 tablespoonf 111 butter
- 1 teaspoonful salt
- 1 tablespoonful sugar
- 1 pint water
- 3^2 cup yeast, scant
- About 2 quarts flour
Method
Dissolve butter, sugar, and salt in boiling water, then add lukewarm water to make a pint.
Add yeast and flour to make a batter.
Let it rise overnight, then knead and shape into loaves or rolls, and bake.
Nutrition per serving
602Calories
36 gProtein
111 gCarbs
7 gFat
Estimated from matched ingredients across 9 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 44. The excerpt below is the record exactly as published.
Water Bread (with a Sponge). 1 tablespoonf 111 butter. 1 teaspoonful salt. 1 tablespoonful sugar. 1 pint water. 3^2 cup yeast, scant. About 2 quarts flour
Cook this with the app: pantry check, scaling, and the assistant.