Breakfast

Milk bread (No. 1)

Milk bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour with a tablespoonful of sugar and an even teaspoonful of sa.

BreakfastBrunchVegetarianStovetopPublic domainHistoric recipeSource transcription

Est. prep25 min

Est. cook10 min

Est. serves4

Total35 min

Archive reference—not quantity-scaled yet.

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.

Source transcription“Milk bread (No. 1)” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 48

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

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.

Sift two quarts of flour with a tablespoonful of sugar and an even teaspoonful of salt.
Have ready a pint of boiling water into which you have stirred an even tablespoonful of butter.
Add, while the water is boiling, two cups of milk, and take from the fire at once.
When a little more than blood-warm, stir into the milk-and-water half a cake of compressed yeast, dissolved in half a cupful of warm water.
Make a hole in the sifted flour, pour in the mixture and work quickly with a wooden spoon to a soft dough.
Flour your hands, make the dough into a manageable ball and knead hard and steadily for ten minutes.
Let the dough rise to double the original bulk in your covered bread-bowl, make into loaves when you have kneaded it for five minutes, and proceed as already directed.

Historical transcription

Source method

1
Sift two quarts of flour with a tablespoonful of sugar and an even teaspoonful of salt. Have ready a pint of boiling water into which you have stirred an even tablespoonful of butter. Add, while the water is boiling, two cups of milk, and take from the fire at once. When a little more than blood-warm, stir into the milk-and-water half a cake of compressed yeast, dissolved in half a cupful of warm water. Make a hole in the sifted flour, pour in the mixture and work quickly with a wooden spoon to a soft dough. Flour your hands, make the dough into a manageable ball and knead hard and steadily for ten minutes. Let the dough rise to double the original bulk in your covered bread-bowl, make into loaves when you have kneaded it for five minutes, and proceed as already directed.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.