To Make French Breade

Title: To Make French Breade
Date: 1694/1795
Description: A recipe for a french bread, using flour, milk, butter, salt, yeast, and vinegar, baked in loafs.
Transcript: [inserted left margin: 20] Take half a peck of flower, seasen it with salt & a quart of milch, & a litele butter, warm it & put in youre meale, being made like a py, & put in 2 eggs half a spoune full of vinecere, mingle a litele your flowre with it, & a pint of yest, and let it stand the fire to rise, then put in the rest of youre meal, & melted butter, for you were not to use half of it at the first, mix & make it in to a light paiste and let it stand by the fire an houre, to rise then make it up in to lofes and bake it—
Subject: See all items with this value breads; See all items with this value flour; See all items with this value salt (seasonings); See all items with this value milk; See all items with this value butter; See all items with this value eggs; See all items with this value yeast; See all items with this value vinegar; See all items with this value baking
Contributor: Cheston, Jarissa; Oberle, George; Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

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