Historic Recipes

I love old recipes. Here’s an easy one from the 1885 Boston Cookbook, for Milk Bread.

1 pint milk, scalded and cooled.
1 Tbsp butter, melted in the hot milk
1 Tbsp. sugar
1 tsp. salt
1/2 cup yeast
6 or 7 cups flour.

Measure the milk after scalding and put in the mixing bowl; add the butter, sugar, and salt. When cool, add the yeast and stir in the flour, adding it gradually after five cups are in, that it may not be too stiff; use just enough to knead it. Knead till smooth and elastic. Cover; let it rise till light; cut it down; divide into four parts; shape into loaves or biscuit. Let it rise again in the pans. Bake forty or fifty minutes.