Just for fun, I started looking for other “white bread” receipts in the other
historic cookbooks (reprints/facsimiles, all) that I have. Most, as I’ve said,
are of British origin. I’m quite surprised to discover (thusfar, at least) that
I’ve found exactly…none. Nada. Zippo. I will continue my quest, of course,
but all I’ve found are receipts for “French” bread (and/or rolls). Of course,
this lack is probably because most every cook knew how to make your
basic white loaf, and so instructions weren’t needed. But, still….
In addition, I have Marie Kimball’s version of Martha Washington’s book.*
Apparently, she didn’t deem it necessary to even include the one receipt
we’ve previously noted (“To Make White Bread”). In fact, she doesn’t
include any of her breads! A travesty, in my opinion.
Which brings up another pet peeve of mine: If you’re going to transcribe
or reprint a centuries-old cookbook, please, PLEASE, include every item
in the original. Don’t just pick and choose. Include them as they were
originally written, as well. Ms. Kimball adapted every receipt, rewriting
them in the modern “1/2 cup this” and “3 tablespoons that” jargon.
Sacre Bleu! Drives me nuts.
It’s fine to include that information, but please also offer the receipt
as it was initially written. THAT’S what we food historians want to see,
and from what we hearth cooks want to work. Or at least, it’s what
this historian and hearth cook wants.
Well, that’s my soapbox rant for today!
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* The Martha Washington Cook Book
The “better” version: Martha Washington’s Booke of Cookery and Booke of Sweetmeats
