Milk Bread
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
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A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1 Pint of scalded milk
- 1 Tablespoon of sugar
- 1 Teaspoon of salt
- ⅓ Cup of liquid yeast
Method
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- 1 Pint of scalded milk.
- 1 Tablespoon of sugar.
- 1 Teaspoon of salt.
- ⅓ Cup of liquid yeast, or ⅕ Cake of Fleischmann's yeast.
- Measure the milk after scalding, but otherwise proceed exactly as in the making of water bread.