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

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 and licence

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.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. 1 cupful of scalded milk.
  2. 1/4 cupful of butter.
  3. 3 yeast cakes.
  4. 1 tablespoonful of sugar 1/2 teaspoonful of salt.
  5. White of one egg.
  6. 3 to 4 cupfuls of flour.
  7. Make a sponge;
  8. let it stand in a warm place in a pan of warm water until full of bubbles;
  9. then add the flour, knead it for twenty minutes, mold into loaf, and let it rise in the baking-pan until double in size, and bake.