Breakfast
Bread with plain sponge (No. 2)
Marion Harland’s original method for Bread with plain sponge (No. 2), retained as a source transcription for modern discovery.
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.
- Chop a tablespoonful of cottolene or other fat, or butter, into a quart of flour;
- wet with a quart of warm water;
- add a tablespoonful of sugar, and half a yeast-cake dissolved in warm water.
- Beat all together hard for ten minutes, as you would cake batter.
- In the morn ing work into two quarts of salted flour and proceed as directed in last recipe.
Historical transcription
Source method
- 1
Chop a tablespoonful of cottolene or other fat, or butter, into a quart of flour; wet with a quart of warm water; add a tablespoonful of sugar, and half a yeast-cake dissolved in warm water. Beat all together hard for ten minutes, as you would cake batter. Cover, and set aside to rise as with potato sponge. In the morn ing work into two quarts of salted flour and proceed as directed in last recipe.
Nutrition pending
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