An American Apple Bread circa 1860

A very light pleasant bread is made in France by a mixture of apples and flour, in the proportion of one of the former to two of the latter. The usual quantity of yeast is employed as in making common bread, and is beat with flour and warm pulp of the apples after they have boiled, and the dough is then considered as set: it is then put in a proper vessel, and allowed to rise for eight to twelve hours, and then baked in long loaves. Very little water is requisite; none, generally, if the apples are very fresh.
The Practical Housekeeper (p 469)Mrs. Ellet, NY 1857 Continue reading “An American Apple Bread circa 1860”

Manchet Bread from The Good Huswifes Handmaide in the Kitchen (1594)

This one of the earliest and most important English bread recipes. The Good Huswifes Handmaide for the Kitchen was published in England in 1594. It is one of the first English cookbooks. The anonymous author offers a wide range of recipes, mostly simple, and most reasonably accessible to modern readers. The book includes two Continue reading “Manchet Bread from The Good Huswifes Handmaide in the Kitchen (1594)”