Tag Archives: Bertha M. Terrill

Baking with Substitute Flours: A Patriotic Sacrifice

Posted on February 22, 2021 by Special Collections

When I encountered the 1918 UVM Extension Circular No. 13, “Substitute” Breads, Biscuits and Muffins, I knew I had found the topic for my first post in our year-long Vermont cookbook series. I started substituting whole wheat flour for white … Continue reading →

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