Recipes > Breads > Dyspeptics' Bread

Dyspeptics' Bread


  • 9 ounces of Allinson wholemeal
  • 1 egg
  • scant 1/2 pint of milk and water


Separate the yolk from the white of the egg. Beat up the yolk with the milk and water, and mix this with the meal into a thick batter; whip up the white of the egg stiff, and mix it well into the batter. Grease and heat a bread tin, turn the mixture into it, and bake the loaf for 1 1/2 hours in a hot oven. This is very delicious bread, very light and digestible.


Print recipe/article only


Dr. Allinson's Cookery Book (1915).

comments powered by Disqus