Gluten Bread
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Mix Crisco, boiling water, milk, and salt together.
When lukewarm, add the yeast cake dissolved in warm water, the well-beaten egg, and a portion of the gluten flour.
Let rise, beat well when spongy, add enough additional gluten flour to make a stiff dough, and knead well.
Allow to rise again, shape into loaves, place in greased bread pans, let rise, and bake for one hour in a moderately hot oven at 375 degrees Fahrenheit.
Original recipe, verbatim
Gluten Bread
2 cupfuls scalded milk 2 tablespoonfuls Crisco
2 cupfuls boiling water yi cupful warm water
2 teaspoonfuls salt y^ yeast cake
1 egg 3 cupfuls gluten flour
Mix Crisco, boiling water, milk, and salt. When lukewarm, add
yeast cake dissolved in warm water, egg well beaten, and gluten. Let rise,
104
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.