Breakfast
Whole wheat bread (No. 2)
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One tablespoonful of cottolene or other fat and the same of sugar.
- One cup, each, of boiling water and of hot (not boiling) milk.
- One yeast-cake dissolved in half a cup of warm water.
- One cup of white flour and three cups of whole wheat flour, or enough to make a soft dough.
- Knead for ten minutes;
Historical transcription
Source method
- 1
One tablespoonful of cottolene or other fat and the same of sugar. One cup, each, of boiling water and of hot (not boiling) milk. One yeast-cake dissolved in half a cup of warm water. One cup of white flour and three cups of whole wheat flour, or enough to make a soft dough. Knead for ten minutes; cover and let it rise until it is twice its original bulk. Make into small loaves; let it rise for an hour, or until very puffy, and bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.