Recipes > Breads > Dyspeptics' Bread

Dyspeptics' Bread

Ingredients

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

Instructions

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.

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Source

Dr. Allinson's Cookery Book (1915).


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