4 yeast cakes (2) 2 cups milk (1) 8 cups of flour (4) 1 tsp salt (1/2) 8 egg yolks (4) 2 cups sugar (1) 1 tsp grated orange peel (1/2) 1 tsp lemon peel (1/2) ½ cup butter (1/4) 1 tsp poppy seeds (1/2) Dissolve yeast in ½ cup milk, add 1 c flour sprinkle a little flour on top and let rise until doubles. Add salt and egg yolks beat until thick. Add sugar and peels, two cups flour and remaining milk alternating each. Kneed and add remaining flour and butter. Kneed till dough comes away from hands. Set to rise to double. Braid then brush with egg white and sprinkle with seeds and let rise. Bake at 350 for 1 hour. Compliments of the Food Ways Guild in the Historic Village at Allaire
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Breads
Desserts & Comforts
Fish
Fowl
Meats
Puddings
Salads
Side Dishes
DANIEL WEBSTER'S RECIPE FOR BOILED NEW POTATOES ROAST CHEESE TO BE CARRIED UP AFTER DINNER TO RAGOUT FRENCH BEANS MRS. BRADLEY'S WAY Soups and Stews
Vegetables
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The Homes
Retail Shops
The Trade Shops
The Buildings
Meet the People
Trades and Crafts
Village Life
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Content
HISTORIC BUILDING HOURS:
January, February & March
Memorial Day thru Labor Day
May and Labor Day
thru
Mid-December
GENERAL STORE GIFT SHOP HOURS:
January & February
May 1st to Labor Day
Labor Day to October 31
March, April & November thru Mid-December
BAKERY HOURS:
January & February
DISCOUNTS
FEES
Historic Buildings
ALLAIRE STATE PARK
Memorial Day
through
Labor Day
You Are Visitor
Purchase Event Tickets On Line
ALL SOULS BREAD
