An 1884 guide to preparing flour from wheat, an interesting perspective on how women's lives have changed. From Boston Cooking School Cook Book, Mrs. D. A. Lincoln, 1884.
Difficulty: Hard
Time Required: Long
Here's How:
- Grind the wheat between two horizontal stones, the upper one revolving and convex, the lower one stationary and concave.
- Divide the result into bran, coarse flour, and fine flour.
- Discard the bran as "utterly useless for human food."
- The coarse flour contains little gluten and is inferior.
- The fine flour, heated by grinding, must be cooled and dried or it will spoil rapidly.
- Use the fine flour to make breads, cakes, or pastry.
