This is one of those “you really needed a recipe for this” recipes which show up in cookbooks occasionally. When I see something like this it’s a reminder that the things we assume are common knowledge aren’t always so common. In 1884, croutons were still…
Bread is, not surprisingly, the second thing covered in lessons at the Boston Cooking School. If fact, it will be covered more than once. This recipe is pretty standard for the bread baking process, but it’s significantly cheaper than later recipes since it uses only…
We start lessons at the Victorian Cooking School with a questionable sounding “Raw Potato Yeast” recipe but have no fear, this 1880s bread starter is both simple & essential for every Victorian era cook.