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Gluten Bread

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

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A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients 4 ingredients

  1. a pint of boiling water
  2. a pint of milk
  3. a teaspoonful of butter
  4. a teaspoonful of salt

Method

  1. Pour a pint of boiling water into a pint of milk;
  2. add a teaspoonful of butter and a teaspoonful of salt.
  3. Let it stand until it is lukewarm;
  4. then add a well-beaten egg, a quarter of a yeast-cake dissolved, and enough gluten to make a soft batter.
  5. Cover and stand in a warm place to rise;
  6. then add enough gluten to make a soft dough, and knead it well.
  7. Form it into four loaves, and let rise again.
  8. Bake for one hour.
  9. Gluten bread requires less yeast and less time to rise than ordinary bread.

Plating

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