Bakers Weekly Recipes

Not a cookbook — a trade manual. Recipes in hundredweights of flour, for the professional baker of 1922.

This site is the complete 1922 book Bakers Weekly Recipes, page by page as originally printed — period spelling, remedies and opinions included. About this edition →

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Recipes

64 formulas

Highlights

Dark Rye Bread

Dark rye bread based on 100 lbs. of flour may be made as follows: Formula Hard clear flour, 75 to 80 lbs.

Flour Made from Damaged Grain

Flour is sometimes made from grain which contains fungous growths, such as smuts, rusts and ergot. These fungous growths affect…

Hard Spring Wheat

This wheat is planted in the spring. It is generally grown in the northwestern part of the country where the winters are so…

Vienna Bread

Formula Hard wheat flour, 100 lbs. Yeast, 1/4 lbs. • Condensed milk, 5 lbs.

Baking Powder

Like other commodities used in the bakery, baking powder can be made from different ingredients. These baking powders have…

Corn Bread

Various formulas and methods are used for making corn bread. The type of corn bread made in the Southern States varies…

The Batch Scaler

The trade formulas run to hundredweights — scale a bakery batch down to a home kitchen.

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Curious Facts

10 genuinely curious things this book actually says, each linked to its page.

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Rights & ReuseThe complete text of Bakers Weekly Recipes (1922) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.