Apple Bread

Ingredients

• One quart of flour
• 3 large apples chopped fine
• 1 tablespoon lard
• 1 teaspoon salt
• 2 coffee cups buttermilk
• 1 teaspoon soda

Method

1. 1

   Sift flour with soda and salt added; then lard well worked in, and the apples and milk.

2. 2

   Make hoecake an inch thick.

3. 3

   Bake in oven a chestnut brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 62. The excerpt below is the record exactly as published.

Apple Bread. One quart of flour, 3 large apples chopped fine, 1 tablespoon laird, 1 teaspoon salt, 2 coffee cups buttermilk, 1 teaspoon soda. Sift flour, with soda and salt added ; then lard well worked in, and the aT>T)les and milk. Make hoecake an inch thick. Bake in oven a chestnut brown. Fruit Biscuit. Grated rind of 1 lemon, 2^ pounds of flour, 3 heaping tea- spoons baking powder, % pound of lard, 1 teaspoon salt, 4 ounces granulated sugar, 2 eggs, some citron and raisins, enough new milk to make soft dough. Cut with a cutter. Brush the top with milk and eggs. Bake in a hot oven. Bolls. Add to 1 pint of hot milk 1 teaspoon salt, 1 tablespoon each of butter and lard; let it cool, add 1 compressed yeast cake ; place in the center of 1 quart of flour, stirring in flour to make a thick bat- ter. Cover and let it rise, knead in rest of flour, let it rise double. Roll out to ^ inch, cut with form, indent each, brush over with butter, fold ^ over the other, put in pan, cover for 1 hour, then bake 20 minutes. Pulled Bread. One quart of flour, 1 cud sour buttermilk, 2% kitchen spoons of goose grease, 1 teaspoon soda, 1 teaspoon salt. Mix together, then put in covered bucket to sour one day. Set bucket in pot of hot water, boil 3 hours. Remove from bucket, place in oven 15 minutes to dry. Cut in slices and serve cold. Pinch Bolls. Use roll recipe ; make bread in the morning ; in the afternoon, pinch off pieces of dough size of an egg, shape with the hand, put rolls close together in covered pan, grease well on top with butter. Set to rise, then bake in moderate oven. * Erimneys. One pint of sifted flour, 2 ounces cold lard, % teaspoon salt, % teacup ice water, with 1 tablespoon milk. Mix in lard dry, the salt, then water and milk; if not soft enough add more milk; beat until dough blisters. Cut out with biscuit cutter, then roll each one into a thin sheet, stick with fork, place in pan and bake a chestnut brown. Wafers. One pint of flour, 1 heaping tablespoon butter, 1 teaspoon salt, enough new milk to make a stiff dough. Ejiead, then break off pieces KENTUCKY RECEIPT BOOK. 105 of dough and roll into thin sheet. Bake in hot oven a chestnut brown. Oraham Bread. One and one-half cups of Graham flour, % cup white flour, ^ cup sugar, 1^ teaspoons baking powder, % teaspoon salt. Mix thoroughly, usmg enough sweet milk to make a thick batter, stir with a spoon. Water may be substituted for milk; in that case add 1 tablespoon of melted butter. Bake in a greased pan. Tea Bolls. One quart of sifted flour, % cake yeast dissolved in lukewarm milk, 1 tablespoon of granulated sugar, 1-3 cup of butter, ^ tea- spoon of salt and enough lukewarm milk to make a tolerably stiff dough ; set to rise. Bake in a quick oven 20 minutes. If desired for breakfast make rolls at night. Gom Bread. (Use ''Indian Meal"). One eggy % cup of sugar, 1 pint of flour, 1 pint meal, 1 pint milk, 1 heaping tablespoon of butter, 1 teaspoon salt. Beat sugar and egg together; add to this half of the milk, all of the meal, butter and salt, half of flour, and rest of milk; sift baking powder into flour and beat hard. Grease the pan with butter and bake in a hot oven. Hoecake. Take 1 quart of sifted corn meal, 1 dessertspoon lard, 1 teaspoon of salt and sufficient boiling water to moisten, beat hard with a ' kitchen spoon, shape into round cakes, bake on the griddle ; turn while cooking. Com Meal Scones. Put 2 cups of com meal in a bowl, add 1 teaspoon sugar, 1 tea- spoon of salt, 2 teaspoons baking powder ; mix well together, 1 heap- ing teaspoon butter, 1 cup flour.- Add to this milk to make a battcif that will drop, not pour from a spoon. Bake in muffin rings. French Bolls. One and one-half cups of milk, % cup of butter and lard mixed, 1/4 cup of yeast, V^ teaspoon of salt, flour for a stiff dough. Make at night and set to rise ; in the morning add 1 well-beaten egg, knead and let rise again. Pinch off pieces of dough size of an egg, then shape into roll 3 inches long, place close together in a buttered pan, cover and let rise again. Bake a chestnut brown in a quick oven. English Buns. One and one-half cups of milk, % cup yeast, flour for a thick batter. Set this sponge at night; next morning add ^ cup melted butter, % cup granulated sugar, ^4 nutmeg grated, % saltspoon salt, ^ teaspoon soda and enough flour to make it roll out as biscuit. 106 KENTUCKY RECEIPT BOOK. 9 Knead and set to rise 5 hours. Boll dough ^ ineh thick^ cut in round shape and place in a buttered pan, indent on top with a kaif e ; let rise; bake a chestnut brown. Brush over top with white of 1 egg beaten stiff with powdered sugar. Raised MuflBns. One pint of milk, 1 teaspoon granulated sugar, 1 teaspoon salt, 1 tablespoon butter and lard mixed, ^ cup of yeast, flour enough to make a moderately thick batter. Set in a warm place until light, then stir in 2 well-beaten eggs, ^ teaspoon of soda dissolved in a little warm water ; leave for 30 minutes to rise, then bake in greased muffin rings in quick oven. Plain MuflSns. One pint buttermilk, % teaspoon soda, 1 teaspoon salt, flour to make a stiff batter, 2 tablespoons of sour cream. Put in hot greased muffin rings; bake in quick oven. Beaten Biscuit. One quart of flour sifted, lard size of an egg, 1 teaspoon of salt, % pint of water and ^ pint of sweet milk mixed ; make dough stiff, work until smooth ; cook in a moderate oven. Beaten Biscuit. One quart of sifted flour, 4 ounces of cold lard, 1 teaspoon of salt, 1 teacup of ice water with 1 tablespoon of sweet milk. Mix in lard dry with the salt in flour, then add the milk and water. Beat until they blister ; if not soft enough a little more ice water can be added. Bake in a moderate oven. Olazed Bread. Butter thin slices of bread, sprinkle thickly with rolled lump sugar; glaze in a moderate oven. New English MufiOns. Sift 2 coffee cups of flour with 2 teaspoons of baking powder and a little salt ; mix in 1 tablespoon of butter. Make a soft dough by adding sweet milk. Have muffin rings buttered and quite hot; pour in the batter ; cook slowly, browning each side. Serve at once. To make perfect biscuit use a kitchen spoon of right size in measuring the lard. Stick biscuit with a silver fork 3 times entirely through. Have lard and flour quite cold before beginning to make biscuit. Steamed Brown Bread. One cup of graham flour, 1 cup of Indian meal, % cup white flour, 1/^ cup of molasses, ly^ cups sour milk, % teaspoon soda, 1 teaspoon salt. Mix well, put bread in greased mold and steam 3^^ KEKTUCKY RECEIPT BOOK. 107 hours. After removing from mold place in oven to dry about 10 minutes. Serve hot. Oerman Bread. One pint of milk boiled, 1 teacup granulated sugar, 1 tablespoon butter, 1 tablespoon lard

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