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Rye Bread

A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).

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A historical recipe

The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.

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

Ingredients 2 ingredients

  1. a pint of water
  2. a pint of milk

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Take a pint of water, and a large spoonful of fine Indian meal, and make it into gruel.
  2. Add a pint of milk, and when cool enough, a small gill of yeast, and then the flour.
  3. Fine, bolted rye flour is necessary to make this bread good.
  4. Knead it about as stiff as white bread.
  5. Let it rise over night, and then mould and put into three pans to rise again.
  6. When light, bake it about an hour.
  7. Rye is very adhesive, and a young cook will be troubled with its sticking to her fingers, but practice will make it easy to manage it.

Plating

Source Public domain in the USA
Credit

From The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Digitised by Project Gutenberg, eBook #45863 (https://www.gutenberg.org/ebooks/45863). 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.