“8:7 For the LORD thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; 8:8 A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey; 8:9 A land wherein thou shalt eat bread without scarceness, thou shalt not lack any thing in it; a land whose stones are iron, and out of whose hills thou mayest dig brass.”
A cook of roughly the same moment, setting down the same dish.
2 cups scalded milk ¼ cup sugar or ⅓ cup molasses 1 teaspoon salt 1 yeast cake dissolved in ¼ cup lukewarm water 4⅔ cups coarse entire wheat flour Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.
Sources: The passage is from Unknown, The King James Version of the Bible, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, beehive stamp.