Bread, Soda

Ingredients

• one tea-spoonful of tartaric acid
• two pounds of flour
• a tea-spoonful of salt
• a pint of milk

Method

1. 1

   Mix tartaric acid with flour and salt.

2. 2

   Dissolve soda in milk and add to the flour mixture.

3. 3

   Quickly mix into a light dough and bake in a brisk oven for one hour.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 262. The excerpt below is the record exactly as published.

Bread, Soda. — Mix one tea-spoonful of tartaric acid with two pounds of flour, and a to;:-spoonful of salt. Dissolve a tea-spooniul of carbonate of soda in a pint of milk, and whtai it is free from sediment add it to the flour, and mix the whole quickly into a light dough. Tliis quantity will make two loaves. They should l)e put into a brisk oven immediately, and baked for an hour. Probable cost, 6d. Bread, Stale, How to use up.— When bread has become so hard that it cannot be eaten, it should be grated into coarse powder, and preserved in wide-mouthed bottles or jars. Wlien kept well covered up, and in a dry place, it will remain good for a considerable time. Bread thus powdered will be found very useful for the prepai-ation of puddings, stuffings, and similar purposes. Bread, Tipsy. — Cut a French roll into thin slices, and pare off the crusts, leaving it a nice round shape ; spread raspberry, strawberiy , or currant jam over each slice, and pile them one on the other in a glass dish. Pour over them as much sherry as the bread will absorb. Ornament it round with blanched almonds cut into very flnc strips, and stick them also on the top ; pour a custard round and serve. This is a quickly-prepared and cheap dish. Probable cost, Is. 3d. Sufficient for four or five persons. Bread, TJnfermented.— Take two ounces of carbonate of soda, one ounce and a quarter of tartaric acid, and a piece of sal- j ammoniac, about the size a hazel-nut, powdered, j Let these be well mixed in a perfectly dry | state. ■ Then blend them with half a j^eck of wheaten flour — or one-thii-d of barley flour may be used — and about two ounces of salt. Make a deep hole in the middle of the flour so pre- pared, and pour in as much cold water as will make the dough somewhat less stiff than bread dough is usuallj- made. Mix it briskly and well. Make this quantity into three loaves. Put them immediately into a quick oven, and let them bake for one hour and ten minutes. The exact time will depend, of course, vipon the heat of the oven ; but a very little practice will deter- mine this. Sweet palatable nutritious bread can be made cheaply by carefully following this recipe. Bread witllOUt Yeast.— To every half- quartern of flour add one tea-spoonful of car- bonate of soda and half a tea-spoonful of salt

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