Cambridge Cookery, recipes collected by the Cambridge Branch Relief Society, December 1952
Of course Cambridge’s most famous gourmand was Julia Child but many other citizens have left their mark in Cambridge’s culinary history, including the women of the Cambridge Branch Relief Society, who compiled and published a cookbook in 1952. Below is Melva Andelin’s recipe for Whole Wheat Bread:
3 teaspoons honey
3 teaspoons molasses
3 teaspoons shortening
3 teaspoons salt
3 cups milk
1 yeast cake
1/3 cup water
6 cups whole wheat flour
Combine all ingredients and knead very thoroughly, using extra flour as needed. Shape into two loaves and place in greased loaf pans. Let rise to not quite double in bulk, about two hours. Whole wheat bread is not good if it rises too much. Bake at 350F for about 1 hour and 10 minutes. Makes two medium size loaves.
This recipe along with many others can be found in the Cambridge Room Collection.