To about one third of the quantity of coarse brown flour in-
tended to be used, stir in as much boiling water as will make it
a rather stiff paste. Prepare the German yeast as before, allow-
ing one ounce to four pounds of flour ; set it to rise in sponge
with a little lukewarm water ; when well risen, and the scalded
flour is become cold, mix, and knead well together, adding the
usual quantity of salt✪ Scalded Bread and water as required ; let it rise well ;
put it in a tin ; bake in a quick oven till half done ; then care-
fully remove it to the upper part of the oven ; let it remain
several hours, having the oven moderately cool the latter part
of the time ; when well baked, fold it in a clean wet cloth, and
put it in the cellar a day or two before it is out.
196
VEGETARIAN COOKERY.
No. 498. — Bread with Potatoes.
Twelve pounds of coarse or fine flour, four pounds of boiled
potatoes, one ounce and a half of salt, and three ounces of
German yeast✪ Bread with Potatoes.
When the potatoes have been boiled and mashed, rub them
through a wire sieve into the flour, adding the salt ; when well
mixed, put in the yeast, with warm water as required ; cover
with a cloth, and set it before the fire to rise in sponge ; then
knead it well ; let it remain till it has risen again, and bake in
the usual way.
No. 499. — Bread with a mixture of Rice.
Six pounds of flour, one pound of rice, one ounce and a half
of German yeast, and one ounce of salt✪ Bread with a mixture of Rice.
Boil the rice in two quarts of water till soft ; drain the water
from it ; mash, and mix the lice with the flour, adding the salt,
and the yeast prepared as usual ; mix with the water in which
the rice was boiled, adding as much lukewarm water as required,
and when risen, bake the bread in the usual way.
No. 600. — Apple Bread.
Set the flour to rise with German yeast and a little salt in the
usual way, but with less water ; allow one part of apples to two
of flour✪ Apple Bread ; pare, core, and bake, or stew them with a spoonful or
two of water, till quite soft ; mash and beat the apples till per-
fectly smooth ; when the batter is risenj add the apple, and mix
well ; let it rise, and bake in long rolls, in a rather quick oven.
Very little water is required to make it of a proper consistency.
No. 501. — Indian Corn Bread.
To a quart of buttermilk, mix as much meal as wdll make it a
thick batter, adding a little salt, a spoonful of sugar, and a largo
tea-spoonful of carbonate of soda✪ Indian Corn Bread, dissolved in a little water ;
mix weU, but do not beat it much ; make into cakes about an
inch thick ; lay them on warm tins, rubbed over ivith a little
butter, and bake in a hot oven.
VEGETARIAN COOKERY.
n,
The cakes may either be buttered and served hot, or when
cold, with treacle.
The Indian meal may also be used with the baking powder,
allowing half an ounce to two pounds of meal, and using milk
instead of buttermilk ; mixing, and baking it in the same way.
No. 502. — Currant Bread.
Three pounds of flour, one pound of butter, two pounds of
raisins, two pounds of currants, three quarters of a pound of
sugar, one ounce of German yeast, and one pint and a quarter of
new milk✪ Currant Bread.
Page 112 · 6 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To about one third of the quantity of coarse brown flour intended to be used, stir in as much boiling water as will make it a rather stiff paste. Prepare the German yeast as before, allowing one ounce to four pounds of flour ; set it to rise in sponge with a little lukewarm water ; when well risen, and the scalded flour is become cold, mix, and knead well together, adding the usual quantity of salt and water as required ; let it rise well ; put it in a tin ; bake in a quick oven till half done ; then carefully remove it to the upper part of the oven ; let it remain several hours, having the oven moderately cool the latter part of the time ; when well baked, fold it in a clean wet cloth, and put it in the cellar a day or two before it is out.
No. 498. — Bread with Potatoes.
Twelve pounds of coarse or fine flour, four pounds of boiled potatoes, one ounce and a half of salt, and three ounces of German yeast.
When the potatoes have been boiled and mashed, rub them through a wire sieve into the flour, adding the salt ; when well mixed, put in the yeast, with warm water as required ; cover with a cloth, and set it before the fire to rise in sponge ; then knead it well ; let it remain till it has risen again, and bake in the usual way.
No. 499. — Bread with a mixture of Rice.
Six pounds of flour, one pound of rice, one ounce and a half of German yeast, and one ounce of salt.
Boil the rice in two quarts of water till soft ; drain the water from it ; mash, and mix the rice with the flour, adding the salt, and the yeast prepared as usual ; mix with the water in which the rice was boiled, adding as much lukewarm water as required, and when risen, bake the bread in the usual way.
No. 500. — Apple Bread.
Set the flour to rise with German yeast and a little salt in the usual way, but with less water ; allow one part of apples to two of flour ; pare, core, and bake, or stew them with a spoonful or two of water, till quite soft ; mash and beat the apples till perfectly smooth ; when the batter is risen, add the apple, and mix well ; let it rise, and bake in long rolls, in a rather quick oven.
Very little water is required to make it of a proper consistency.
No. 501. — Indian Corn Bread.
To a quart of buttermilk, mix as much meal as will make it a thick batter, adding a little salt, a spoonful of sugar, and a largo tea-spoonful of carbonate of soda, dissolved in a little water ; mix weU, but do not beat it much ; make into cakes about an inch thick ; lay them on warm tins, rubbed over with a little butter, and bake in a hot oven.
n,
The cakes may either be buttered and served hot, or when cold, with treacle.
The Indian meal may also be used with the baking powder, allowing half an ounce to two pounds of meal, and using milk instead of buttermilk ; mixing, and baking it in the same way.
No. 502. — Currant Bread.
Three pounds of flour, one pound of butter, two pounds of raisins, two pounds of currants, three quarters of a pound of sugar, one ounce of German yeast, and one pint and a quarter of new milk.
Records on this page
Scalded BreadBread with PotatoesBread with a mixture of RiceApple BreadIndian Corn BreadCurrant Bread