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Katharine S. Talbot cookbook, 1918
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Oatmeal Bread 1 cup rolled oats 2 " boiling water {soak 1/2 hour 1 teaspoon salt 1/2 cup molasses 1/2 yeast cake dissolved in 1/2 cup milk 1 teaspoon butter flour to make a soft dough + cups 200
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Oatmeal Bread 1 cup rolled oats 2 " boiling water {soak 1/2 hour 1 teaspoon salt 1/2 cup molasses 1/2 yeast cake dissolved in 1/2 cup milk 1 teaspoon butter flour to make a soft dough + cups 200
Szathmary Culinary Manuscripts and Cookbooks
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