Batter Bread
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 141. The excerpt below is the record exactly as published.
Batter Bread, by Mrs. Walter H. Jones, $hould read while the meal is cooling, not cooking. Page 339— Griddle Cakes, by Miss Flanagan. To the ingredients given in recipe, add gradually sufficient milk to make a thin batter. USB ROYAL BAKING POWDER. pint of buttermilk and one-half teaspoon of soda. Scald the meal, beat two eggs very light. While the meal is cooking, stir in buttermilk, soda and eggs. Bake in deep dish in a steady oven. TEA BISCUITS. Miss Gladys Linn. One quart flour, one and a half teaspoons salt, two teaspoons baking powder, mix together and then sift, then add two tablespoons lard, about a cup and a half 330 KIRMESS COOK BOOK. CORN DODQEBS. Mrs. C. W. Cropper. One bowl of Indian meal — scald it — ^three tablespoon- fuls molasses^ one tablespoonful flour^ two eggs. Drop off the end of a spoon (pieces the size of a walnut) and end light as a feather when lifted in the hand. POPOVEES. Mrs. James Fleming. One cup milk, two eggs, a pinch of salt, flour enough to make a very thin batter. Bake in cup tins in a quick oven. SALLY-LUNN. Mrs. Ulamor Allen. One tablespoonful of sugar, one tablespoonful of butter, two eggs, mix well together, one-half cup milk HOT BREADS. 331 (sweet), pinch of salt, two teaspoonfuls of Royal bak- ing powder in one and one-half cups of flour. Bake fifteen minutes. SALLY-LUNN. Mertie, Mrs. Gould's Cook. One pint of com-meal, one pint boiling water, one cup of milk, three eggs, two and one-half cups of flour, two teaspoonfuls of baking powder, mixed in flour. Mix butter and sugar and yolk of egg together, then add milk, then flour, and lastly add white of eggs beaten light. Bake in moderate oven thirty minutes. Use wooden spoon in mixing. SOUTHERN BEATEN BISCUITS. Mrs. Walter H. Jones. One quart of flour, one rounded tablespoon of lard, one teaspoon of cold water, one teaspoon of salt. Work the lard and salt into the flour, then add the water, knead very thoroughly, beat until very smooth. BATTER BREAD. Mrs. Walter H. Jones. One pint of corn-meal, one pint boiling water, one pint of buttermilk
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