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Light Bread

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Three pints of flour, half yeast cake dissolved in warm water, tablespoonful each of salt, lard, and white sugar, 1-1/2 pints of potato water (warm), work hard, and let rise over night.
  2. In the morning mould and let rise again half an hour before baking;
  3. if too stiff add a little warm water, as it is better if made up rather soft.
  4. It will rise sooner and keep fresh longer.
  5. Always sift your flour before using, warming a little in cold weather;
  6. sifting twice gets more air between the particles.
  7. Do not have the oven too hot.