Archive recipe

French Bread

Name: French Bread
Ingredients: four pounds of fine flour; one quart of lukewarm milk; salt; one quarter of a pound of melted butter; three beaten eggs

A historic Australian dish of fine flour, lukewarm milk, quarter of a pound of melted butter and eggs. Adapted from French Bread, from The English and Australian Cookery Book (1864).

Adapted from French Bread, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/french-bread-2.md.

The dish

2 of 5 items checked

French Bread

archive.org

2 of 5 items checked · 3 aisles

Dairy & Eggs

1 quartlukewarm milkChecked by You
1quarter of a pound of melted butter
3eggsChecked by You

Pantry / Durable

4 lbfine flour

Spices & Seasoning

salt

Cooking Instructions

Mix the milk and butter together
Add the beaten eggs
Handle as little as possible
Let the dough rise
Mould it into shape
Bake in a quick oven

Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)