Adirondack Bread

Ingredients

• 2oz. of butter
• five eggs
• a pint of milk
• 5oz. of Indian corn meal
• 4oz. to 5oz. of wheat flour
• a full tablespoonful of sugar
• a heaped teaspoonful of baking powder

Method

1. 1

   Warm the butter without letting it oil.

2. 2

   Beat the yolks of the eggs and whisk into the milk.

3. 3

   Gradually add corn meal and wheat flour, mixing until smooth.

4. 4

   Incorporate the butter, sugar, baking powder, and whisked egg whites.

5. 5

   Pour into a well-buttered shallow tin and bake for 40 minutes at 390°F.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.

Adirondack Bread. — Warm 2oz. of butter, being careful not to let it oil in the least, or cream it with your hand or a wooden spoon, as you please; beat the yolks of five eggs till light, then whisk them into a pint of milk, adding in gradually from 5oz. to Goz. of Indian corn meal and 4oz. to 5oz. of whe it flour, and beat it altogether till smooth ; now mix in the softened batter, working it well in, and finally mix in a full tablespoonful of sugar, a heaped teaspoonful of baking powder

Cook this with the app: pantry check, scaling, and the assistant.